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Cooking Tip of the Day
Lemons don’t only make lemonade. Lemons are delicious in a myriad of ways in the kitchen. Never be left with moldy or spoiled lemons again.
Even a dried, shriveled onion can be saved. Soak the shriveled lemon in water for 8 hours or overnight and it will be fine to use.
To get more juice from a lemon, roll it on the counter with a little pressure until it gets soft, but before it breaks open.
When needing buttermilk for a recipe, add one tablespoon of lemon juice to one cup of milk. Let stand 5 minutes before using.
To produce more lemon flavor in baked items, use both lemon juice and zest in the recipe.
For a different salad dressing, substitute lemon for vinegar. Both are acidic ingredients so can be interchanged equally. For even more flavor add the zest from the lemon.
Add a little lemon juice to soups, casseroles, roasts, and pasta dishes. The acidic nature of lemon juice adds a little zing that makes all dishes taste better.
Boil lemon juice in teapots that have calcium deposits from hard water. The teapot will be like new.
When half a lemon is left over from a recipe, place the left over lemon cut side up in the refrigerator for a few hours. The refrigerator will be smell fresh and clean.
When making pastry for a pie, use lemon juice instead of water for a tender and flaky crust.
Lemons will stay fresh for up to 6 weeks in the refrigerator.
Click here for a great assortment of lemon juicers at Amazon
Author Marilyn Pokorney
Copyright Marilyn Pokorney 2022
