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Luscious Lemons! Here are some tips and tricks regarding this wonderful fruit:
There are approx. 3 lemons in 1 lb of fruit
The rind of an average lemon yields about 1 TB grated
One lemon will yield about 2 1/2 TB of juice, strained
You can freeze grated lemon rind, it will not dry out in a freezer bag. Don’t use the white portion of the rind, which is bitter.
A tip for getting more juice out of lemons…heat them in a 300 degree oven for 5 minutes, or simmer them in boiling water for a few minutes. Remove and cool. You’ll increase the juice yield by at least 25%.
Don’t strain lemon juice to use in baking, just remove the seeds. Otherwise, you’ll be throwing out the bulk of the lemon flavor.
If you need only a few drops of juice, prick one end of the fruit with a fork and squeeze out the amount you need. Then put the lemon in the frig – it won’t dry out.
Lemon juice is a wonderful marinade of meats. Rub the juice of an entire lemon over a leg of lamb before roasting.
Add 1 tsp of lemon juice to the water in which you cook rice, and the rice will be whiter.
Add lemon juice to the water in which you cook potatoes, and the potatoes will retain their color and remain fresh for several days in the frig.
Add grated lemon peel to softened butter for a yummy spread.
Cover shaved lemon peel with sugar and let it stands until a liquid forms. You now have a yummy lemon flavoring/sauce!
Use cut lemon on cuting boards and hands to remove onion and garlic odors.
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.