Content

• Steps
• Method 1 of 2: Marinating food
• Method 2 of 2: Additional Preparation and Cooking Uses
• Tips
• Warnings

Lemon juice is widely used in cooking. One of the most common uses for lemon juice is in making marinades, but the acidity and pungent citrus flavor of lemon juice can be used much more extensively. For example, lemon juice is added to flavor beverages and foods, and to preserve fruits and vegetables.

Steps

Method 1 of 2: Marinating food

1. 1 Use lemon juice to marinate meat, poultry, and fish. There are three main components in any marinade: acid, vegetable oil and aromas. The oil moisturizes the meat, while the spices and herbs add flavor. This is due to the acid, which softens the raw meat, allowing the oil and spices to be absorbed. Many pickles use vinegar as the acid, but lemon juice is just as effective and adds a citrus flavor to the dish.
   • Use 1 tablespoon to 1/4 cup (15 to 60 milliliters) lemon juice for marinades, depending on how much meat you use, how tender you want it to be, and how strong the lemon flavor you want. ...
2. 2 Choose spices and herbs that complement the flavor of the lemon. If you're not sure which ones to take, consider black pepper, garlic, dill, or parsley.
3. 3 Marinate the beef and pork for two hours so that the maximum amount of flavor from the marinade is absorbed into the meat. These meats are denser, so lemon juice will have to do more work than marinating poultry or fish. Smaller cuts of beef and pork can take up the flavor from the marinade in 45 minutes or so, while steak and larger cuts need to sit in the marinade for up to two days.
4. 4 Leave the bird to marinate for 30 minutes to about four to five hours. Chicken is less dense than beef, pork, and it usually picks up flavor within the first 30 minutes to an hour, depending on its size. You can marinate chicken for several hours without destroying its structure, but remember that while it is technically safe to marinate chicken for up to two days, if the meat is marinated for such a long period, it will become tough and have to chew for a long time.
5. 5 Do not marinate fish for longer than 60 minutes. Fish and other types of seafood are very lightweight, and sour lemon juice can actually "cook" the fish if it is absorbed for more than an hour. For most dishes, a marinating time of 30 minutes is ideal.

Method 2 of 2: Additional Preparation and Cooking Uses

1. 1 Refresh the drink by squeezing a little lemon juice into it. It is especially often used to flavor plain water and tea. Juice from one or two wedges is usually sufficient for most people, but you can try adding juice if you prefer a stronger, more refreshing taste.
2. 2 You can protect the fruit cut from browning with lemon. Freshly cut fruits lose their color through a process called oxidation. Vitamin C or ascorbic acid in lemon juice reacts chemically with oxygen in the air and prevents the fruit from oxidizing. Smearing the sliced ​​fruit with a little lemon juice will help maintain the fruit's color for a long time.
   • You can also dip the cut fruit in a mixture of 1 cup (250 ml) water and 1 tablespoon (15 ml) lemon juice.
3. 3 The vegetables will stay fresh for a longer time if you sprinkle them with lemon juice. Like fresh fruits, fresh vegetables are also prone to oxidation. As a result, their color will fade.Squeeze a small amount of lemon juice over fresh vegetables and stir to keep the colors vibrant.
4. 4 Season your salads with lemon juice. The well-known vinaigrette uses a simple dressing of vinegar and olive oil. Instead of using vinegar, you can use lemon juice for an extra pungent flavor. For starters, try combining 1/4 cup olive oil and about 2 tablespoons (30 ml) lemon juice. You can use more lemon juice for a stronger taste, or you can reduce the sour taste by adding 1 teaspoon (4.8 g) of sugar or honey. You can also enhance the flavor of the dressing by adding salt and pepper to taste, or other herbs and spices.
   • In addition to standard green salads, you can use lemon juice for dressing cooked vegetables, cold pasta, and more.
   • Multi-ingredient salads can be drizzled with oil and lemon juice separately. You can also combine the two ingredients in one dressing, but remember that combining them can quickly moisturize the lettuce if there is too much dressing.
5. 5 Your rice will become fluffier if you add lemon juice to the cooking water. While boiling the rice, squeeze 1 teaspoon to 3 tablespoons (5 to 45 milliliters) of lemon juice into the water. If you want your rice to feel fluffy but not too lemon-flavored, add 1 teaspoon (5 ml) lemon juice. The more juice you use, the stronger the flavor will be.
6. 6 Reduce the amount of salt you use by substituting lemon juice for it. Salt acts as a preservative and food flavoring agent. A little salt is good, but too much salt can have harmful side effects for your health. Lemon juice also helps preserve food and give it flavor, as the juice complements other flavors in your dish; thus, lemon juice may be a healthier choice than salt.
7. 7 Make a lemon juice sauce. Many lemon juice sauces use oil. Hollandaise sauce, for example, contains egg yolks, butter, and lemon juice. A small amount of salt and white or cayenne pepper are also added to it; This sauce is usually served with eggs Benedict and stewed vegetables.
   • Lemon juice sauce can also improve your digestive system. Lemon juice is especially helpful in the digestion of fried foods.
8. 8 Add lemon juice towards the end of the cooking process. If you only use lemon juice as the acid, this is not necessary, as the acids work throughout the entire cooking process. If you want to enhance the flavor of the lemon, add the lemon juice at the end of the cooking time so you won't lose flavor.

Tips

• If a recipe or cooking technique requires only a few drops of lemon juice, use a toothpick to pierce the skin of the lemon and slowly squeeze out the required amount. Close the hole by sticking the toothpick back in and store the lemon in a resealable plastic bag inside the refrigerator.
• To avoid getting the juice in your eyes or to squeeze the juice gently, pierce the lemon flesh with a fork before squeezing. The piercing helps guide the juice, reducing splashing in unpredictable directions.

Warnings

• Marinate meat, poultry, and fish in acid-free dishes. Glass and plastic work best, but stainless steel cookware can also be used. Do not use aluminum, as aluminum reacts with acid and gives food a metallic taste.