92
votes
Accepted
Can I fry food with solely essential lemon oil?
It would be dangerous to attempt to fry in lemon oil
Lemon & other citrus oils are primarily (90+%) made up of Limonene, which has a "fire diamond" of 🟦2-🟥2-🟨0:
🟥 Flammable
The red ...
- 9,092
38
votes
Accepted
What would cause the peel of a lime to turn yellow?
Ethylene, most likely.
You've said that that lime was at the bottom of the bowl, mostly covered with other fruit. I'll bet it was very close to some kiwis.
Fruit -- particularly "climacteric"...
- 32.2k
38
votes
Can I fry food with solely essential lemon oil?
Lemon essential oil is composed primarily of limonene. Limonene is a skin irritant at high concentration, so you wouldn't want to put it in your mouth. Limonene is also volatile enough to limit its ...
- 32.2k
35
votes
Accepted
How to add lemon flavor to tea?
The white rind of the lemon is what causes the bitter flavour. To get simply the lemon flavour you just want the zest. Use a zester, microplane, or fine grater to scrape off only the yellow bit of the ...
- 10.6k
31
votes
Accepted
How long should I keep minced garlic in lemon juice?
There is no need to give it time; the few seconds the garlic spends in the lemon juice while you're figuring out what goes in next is already enough.
The thing here is that the acid isn't making the ...
- 2,460
17
votes
How to add lemon flavor to tea?
Four additional options:
Lemon oil - be sure to get one intended for cooking, not an essential oil
Lemon extract - made from alcohol, lemon zest, and sometimes lemon oil; you can buy this or make it ...
- 3,148
17
votes
Can I make lemon curd more sour/tart after it's cooked?
I have used both citric acid (food grade, sold for canning and jam making, not the descaler) and ascorbic acid (vitamin C) in similar cases when only the acidity of a dish was insufficient. Sometimes ...
- 61.4k
14
votes
Can I make lemon curd more sour/tart after it's cooked?
Yes, it is possible to make the curd more tart after the fact! I don’t know all the boundaries but this procedure worked for me with the specific recipe in the question:
Add 1/2 tsp corn starch to ...
- 2,143
13
votes
Can I fry food with solely essential lemon oil?
Essential oils are toxic in larger quantities. This is simply the first google hit. A few milliliters can seriously harm small children; there have been deaths from larger amounts given to little ...
9
votes
Lemon turned broccoli purple
Normally, acids will turn broccoli a dull grayish color, and I don't recommend adding the lemon juice until right before you serve. For one thing the lemon juice will lose its flavor when cooked.
...
- 5,154
8
votes
Why does adding lemon juice before baking cause a thick layer of dense cake to form?
The original recipe is leavened with baking powder, which these days is a mixture of baking soda, an acid, and a special acid which activates at high temperatures.
Lemon juice is strongly acidic, and ...
- 32.2k
7
votes
Accepted
Do Morrocan-stye pickled lemons really need 5 to 10% salt?
As I understand it, you may be seeing some confusion between two very different processes. When making sauerkraut, you are fermenting cabbage in brine, and the fermentation gives sauerkraut its ...
- 11.8k
7
votes
Can I fry food with solely essential lemon oil?
In addition to the idea being unhealthy and a fire hazard (both properly discussed in the other answers), there is one more consideration:
In order to fry something, the oil has to be way hotter than ...
- 819
6
votes
Accepted
How can I make a yogurt starter culture from scratch?
The question may be conflating two different things. First, let's be clear about what yogurt is: the word traditionally refers to a milk product produced by fermentation with some lactic acid ...
- 33.3k
5
votes
Extracting flavor from lemon zest
The flavor of lemon zest is in the oils contained in the skin, the best way to extract them is to mechanically extract them, steeping in hot water isn't going to do much for you.
First, grate the ...
- 78k
5
votes
Why stuff a roast chicken with lemon, onion, and thyme?
Putting ingredients inside as well as on the surface helps spread the flavors throughout the meat. They're also very moist so it helps the bird stay juicier. Plus, it adds to the aroma which, believe ...
- 256
5
votes
How to make lemon powder using lemon juice like milk powder?
The problem is that you likely cannot afford it. It is done by vacuum, so the machine (rotovap) will cost you about 10 000 dollars, or you can find a few Chinese noname suppliers for maybe 6 000.
It ...
- 141k
5
votes
What is the difference between a lemon pound cake, a lemon loaf, and a lemon bread?
The difference is the person doing the naming. Seriously, you seem to be looking for clear cut categories where none exist.
If one of the same person calls three different things a "lemon bread", "...
- 141k
5
votes
How to add lemon flavor to tea?
Lemon zest is one way to go for what you want. You can shave just the outer yellow part off with a sharp knife, or a sharp carrot grater will work.
Something that might be even easier is to buy a ...
- 6,636
5
votes
US food label of organic lemon juice
According to the USDA, one teaspoon of lemon juice has around 1 calorie and .1 grams of sugar. FDA regulations allow listing anything under 5 calories per serving as "zero calories" and less ...
- 2,528
4
votes
Accepted
Preserved Lemons: is it ok if they are above the liquid
For the process to occur, the lemons should be covered by the sugar/salt/liquid. There is a little time frame where being partially exposed is OK, and the other lemon pieces will start to soften and ...
- 3,476
4
votes
Lemon Butter Sauce too acidic
If that is 1/4 cup lemon juice, that seems like quite a lot and reducing it is also probably making it taste even more lemony. If you want to keep about the same amount of liquid, try softening the ...
- 496
4
votes
What happens to lemon juice when boiled?
When lemon juice is boiled, it reduces, which means that water evaporates. This concentrates the flavor. This concentration and cooking also changes the flavor. The now cooked juice, while still ...
- 77.9k
4
votes
What happens to lemon juice when boiled?
In the book "The Genus Citrus",from year 2020, chapter 22 by Wang et al, there is a review of the flavour componds of Lemon. With respect to heat, they note that
Lemon essential oil loses ...
- 255
4
votes
Accepted
Difference between Vietnamese and Moroccan preserved lemons?
There's probably not much difference.
There is a fair amount of variation in preparation methods for Vietnamese preserved limes and lemons (chanh muối). The Garden Betty recipe you linked is probably ...
- 238
4
votes
Will lemon in a cast-iron pan with roast chicken cause problems?
This really depends on your existing seasoning. I have a cast iron pan that I have maintained for years. I roast chicken in it, sometimes with lemon slices, I don't have a problem with the seasoning....
- 77.9k
4
votes
Accepted
How to efficiently squeeze lemons by hand?
Roll the lemon on a surface, squashing it slightly, before cutting it in halves. It will be easier to release the juice using hand pressure.
Beyond that, accept that your hands will get covered in ...
- 12.2k
3
votes
What alternatives do exists for properly squeezing lemons?
If I serve lemon to be squeezed over a dish. I segment it the other way..(from pole to pole, not around the equator). Then cut the core off, leaving one or more squared-off segments in the piece. I ...
- 1,947
3
votes
What alternatives do exists for properly squeezing lemons?
A lemon wedge squeezer may be what you want.
They are
and the lemon wedge .
(Pictures from Amazon.com)
- 4,051
3
votes
Accepted
Is it okay for preserved lemons to float?
While traditional recipes do not (apparently) use weights, other fermentation texts highly recommend submerging the material being fermented ("Fermented Vegetables", Christopher Shockey and Kirsten K. ...
- 716
Only top scored, non community-wiki answers of a minimum length are eligible