In the past I cooked myself into a corner when I realized mid-recipe that I didn't have any lemons or lemon juice available. Nor did I have any limes. I can't
My lemon juice concentrate's use by date passed a few months ago. It was kept it in the fridge the whole time. Is it still safe to use it?
In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tra
If I have fresh limes on hand but not fresh lemons, can I use the limes to make hollandaise and mayonnaise? Assuming it works, what effect will the lime juice
A lot of recipes call for the "juice of a lemon". I keep a bottle of lemon juice in the fridge as this is easier, cheaper and more convenient than buying lemons
I have an open bottle of lemon juice that I've been keeping in the fridge. I just took it out to dress a salad and it fizzed like soda when I opened the bottle
I've just made some mayonnaise, and it's turned out fine - texture wise. However, I used too much lemon juice when I made it. What are the possible ways to bala
I've have once succesfully made this Gordon Ramsay's Lemon Posset, but on the last two tries attempts I've not managed to thicken it. After it has bubbled and
I've heard many people say that microwaving lemons before juicing them causes them to release more juice. I'm skeptical, although not enough so to ask this on S
From my understanding, if you add lemon juice or apple cider vinegar to chicken soup, the acidic ingredients will denature the proteins. If I want the prote
Various meats can be "cooked" using lemon juice. But how does lemon juice actually "cook" the meat?
I am making wine jelly and have run out of lemons. I have some citric acid in the pantry. Can I use the citric acid instead? The jelly calls for half a cup of l
This is the strangest thing I've ever experienced with food. I have a salad, a kale and green leaf lettuce salad, sprinkled with lemon juice. As I'm eating it
I was trying to make white chocolate truffle.....but when I melted my white chocolate and added lemon juice to it, it curdled and there was huge chocolate butte
Or is it the other way round? For instance when making a cheese cake. Anyways, the more chemical the explanation, the better!
"Meyer lemons" are advertised as a cross between a lemon and a mandarin orange. The flavor is basically what you'd expect from that cross. Is it reasonable to
I accidentally used a tablespoon too much lemon juice in a Mediterranean salad. The other ingredients are cucumber, tomato, mint, onion, and olive oil, with sal
I'm making stewed tomatoes & forgot to put the lemon juice in before sealing the jars. Will they still be ok or should i start over?
This happened to me often when I go to some restaurants or be on a visit to somebody place. It just happen that I want to add some lemon to my soup or use it as
I want to make a cake filling consisting of sweetened condensed milk and lemon juice so I thought of adding egg yolks to make it more dense, but the condensed m