Long story short, Is lemon peel thickness sign of the fruit age? Long story: half-cutting lemons (this worth for oranges and other citruses, as well), I notic
Does reducing fresh citrus juice increase its flavor and will the flavor be damaged if it is reduced too far?
I am testing out the Buddha hand fruit ferment. I washed everything well, cut the rind and poured honey water in the jar and sealed it tight. I opened it one da
I’m allergic to lemons, limes, and all citrus fruit. what can I substitute in making my own jams/jellies, other items that seem to require the juice of a
How effective is a wine press at juicing a large quantity (e.g., 50-100 lbs) of citrus? I'm looking for speed. Auger (masticating juicer) is far too slow, and
Can wine be made from citrus fruits? They have sugar to feed the yeast. Or does the citric acid interfere with the fermentation process? I'm familiar with limo
Zesting a citrus fruit is pretty straightforward with the fruit intact, but sometimes it happens to me that I absent-mindedly halve and squeeze the fruit and th
I've been making fruit kefir (or tibicos), using only some sugar and a lemon for 1L of tap water (boiled to remove chlorine and sterilize my bottle, and of cour
Is there any way to tell if lemons contain a residue of something that is harmful to humans? The last two winters we have been buying oranges in bulk through a
I am trying to reverse engineer a recipe for a fava bean stew from the list of ingredients on a ready-to-eat can. The can, as well as every other (middle easter
I have just gathered 5 green grapefruit that fell from my tree today. I read here that they dry out when waiting for them to ripen. I was wondering if there wa
Please see the sentence beside the red heart. What's the chemistry behind this? From p. 68 in Williams-Sonoma Collection: Seafood 2005.