Tuesday's Tips & Tricks: Lemons

When picking a lemon, look for ones that are bright yellow, with smooth skin, and are heavy for their size.

Do not pick lemons that are soft and spongy.  Lemons have less juice when the skin feels wrinkled, rough, or have a tough skin.

1 Medium size lemon equals approximately 2 to 3 tablespoons of lemon juice and 1 tablespoon of lemon zest.

Lemon juice has 4 calories per tablespoon and no fat.

Lemons at room temperature have more juice than refrigerated lemons.

To get more juice flowing, microwave the lemon for a few seconds.  Next, roll it on the counter with the palm of your hand, before you squeeze the juice out.

If you only need a few drops of lemon juice, pierce the skin with a toothpick.  Squeeze out the amount of juice needed. Insert the toothpick back into the hole and place in a plastic bag.

Freeze lemon juice in an ice tray.  When frozen, each lemon ice cube will equal a medium lemon.

Zest is the outer colored part of the skin on a lemon, orange, or lime. Only use the colored part of the fruit peel.  Don't use the white part, it will be bitter.

Try using lemon juice instead of vinegar, when making salad dressing.

Marinades using lemon juice, tenderize chicken.

The world largest lemon was 5 pounds and 13 ounces.

Check back on Friday, for the

Lemon Heaven Dessert recipe!

 

Congratulations to Tangos Treasures 
the Giveaway Winner of the
Drinking Girls' Guide to Spanish Food Cookbook! 

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!