I often make tilapia fillets in the oven. I put two pieces of fillet on an oiled Corelle plate, put some lemon juice, salt and basil on it, and cook it at 170&d
I am using a bought 100% lemon juice (pasteurized). I thought that it will be cheaper to squeeze some lemons and heat at on the stove for pasteurizing. How much
I am trying to adapt a recipe for lemon cake. I want to add actual lemon juice to the batter and omit the lemon zest. The recipe I have goes as follows: 250g b
I'm making a meringue and I just realized I don't have tartar or lemon juice, but I do have oranges? And I read that you can use anything acidic but I dont know