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91 votes
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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 ...
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37 votes
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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 fruit like kiwi which ...
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36 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 ...
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35 votes
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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 ...
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28 votes
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Are limes and lime juice more acidic than lemons and lemon juice?

I'm culling a lot of information from one of my favorite cocktail books for this one. Yes, limes have a slightly higher acid content (on average) than lemons do - about 6% for limes, compared to 4.5% ...
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18 votes
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When should I use lemon zest and not just juice?

Lemon juice and lemon zest have a different taste. Lemon juice has obviously more water, is tart (adds fruitiness and freshness to the dish) and the aroma is not as intense as in the zest. If you bake ...
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  • 4,590
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 ...
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  • 3,098
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 ...
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  • 54.2k
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 ...
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  • 2,136
12 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 ...
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11 votes

Are bubbling preserved lemons a sign of spoilage?

This is totally not a problem. This style of lemon preservation relies on fermentation. The salt is not intended to halt all fermentation- it just restricts it to the tasty kind. Fermented pickles ...
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9 votes

When should I use lemon zest and not just juice?

Lemon juice adds both lemon flavor and sourness whereas the zest only adds the lemon flavor. There are instances in which you only want the freshness of the lemon flavor but not the sourness. One ...
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  • 8,730
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. ...
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  • 4,599
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 ...
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  • 21.5k
7 votes

Hot tea with lemon juice and fat free milk: how to prevent curdling?

I use lemon zest in my tea while its steeping, then I strain it through a fine strainer. Gives you all the benefits and no curdling.
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  • 71
7 votes
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How to increase the perceived sweetness of homemade lemonade without sweeteners?

Lemonade is of course all about balancing the sweet and the sour. It stands to reason that if you're trying to amp up the sweetness, you can either add more sugar (the opposite of the goal here) or ...
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  • 14.8k
7 votes

What are the key differences between lemons and meyer lemons?

Lemons are quite sour, while Meyer lemons are much sweeter and less acidic. If you substitute directly, it'll have a dramatic effect. For example, suppose you start out with a dessert made with ...
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  • 57.4k
6 votes

Cooking lemon juice into stew

Cooking lemon juice longer won't make it "zestier." Like most foods added in small quantities as flavor enhancers, lemon juice has a lot of aromatics and flavor components that could boil off, break ...
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  • 31.6k
6 votes

What are the key differences between lemons and meyer lemons?

When I've used Meyer lemons I haven't noticed Mandarin orange flavors. Meyer lemons are much sweeter and less sour than normal lemons. I use them in recipes that strongly feature lemon fruit, not ...
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6 votes
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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 ...
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  • 11.7k
6 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 ...
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  • 249
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 ...
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  • 256
5 votes

Are limes and lime juice more acidic than lemons and lemon juice?

Well I live in Mexico, and here we eat lime and almost every dish, but here is known as lemon even is not (some misconceptions when got to traduce on the very begininig it arrived to Mexico). When I ...
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5 votes
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How can I cook cod without lemons?

Lemon is used as a flavoring, not as a cooking liquid, it's not going to keep the fish moist. The secret of having moist fish is the same as having moist beef, chicken or any meat or poultry: don't ...
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  • 68.2k
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 ...
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  • 68.2k
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 ...
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  • 126k
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", "...
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  • 126k
5 votes
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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 ...
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  • 31.6k
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 ...
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  • 6,021
4 votes

How to know when to remove lemon squares from oven?

Custard without any flour or starch should be baked to about 83 Celsius internal temperature. Below 80 is underbaked, above 90 it curdles, so you have a very small window of good texture. It may be ...
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