More lemon cooking tips:
- When cooking with lemon juice, if possible, add it at the end of the cooking time or after the dish has been cooked to minimize or prevent the loss of vitamin C.
- When cooking fresh vegetables, squeeze lemon juice on them to keep their colors bright.
- Prevent browning of fresh cut fruits and vegetables by dipping into a mixture of 1 cup water and 1 tablespoon lemon juice or by brushing fruits and vegetables with lemon juice.
- Lemon Equivalents: one pound equals approximately 4 to 5 medium whole lemons and 2/3 to 1 cup of juice; one medium lemon equals approximately 2 to 3 tbsp. of juice, 2 tsp. grated peel, and 7 to 10 slices.
- Another method that can be used to make lemons easier to extract the juice is to freeze them for 24 hours and then thaw in the refrigerator before juicing.
- To prevent lemon wedges from squirting juice in unwanted areas, pierce the flesh of the lemon wedge with a fork before squeezing.
- Cut down on the amount of salt used on your food by adding lemon instead to enhance the flavor of the food.
- For fluffier rice, add lemon juice to the cooking water.
- Use lemon juice in place of vinegar in salad dressings.
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