How to choose not only juicy lemons but lemons with less acrid flavor
What is the teaching in choosing lemons—I know the obvious of picking heavy weight lemons, avoiding a dried-out looking lemon with significant pitting.
I was reading that one must choose thin-skinned lemons but how would u know that without cutting the fruit?
Any other recommendations for getting lemons with a bright, lemony, flavor without so much bitterness?
Best Answer
For thin-skinned, you can try pressing the lemon, they are thin-skinned if you can kinda feel the lemon flesh. While if it is thick-skinned it will be very hard to press. (i mean press in a way not to destroy the lemon).
Generally, the deeper the yellow color, the less sour the lemon is, as it is riper. So if there is any pale yellow or green, then it is not ripe enough. All citrus fruits are green while they are still growing on the tree. As lemons ripe, they lose their green color because the chlorophyll pigment is replaced with a chemical called anthocyanin.
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How do you get the bitterness out of lemons?
How can you get rid of the bitter taste of lemon, as well? Baking Soda with Lemon Rind Cut the quantity of lemon zest in half, for example, if your recipe asks for 2 teaspoons. If a lemon-based recipe simply asks for baking powder, add 1/2 teaspoon baking soda to balance the acidity during cooking.What should I look for when buying lemons?
Look for small lemons that are heavy for their size. The skin should be bright yellow, firm, with no scars or wrinkles. Store on your counter top for up to 10 days, or keep in a plastic zipped sandwich bag in the refrigerator for up to four weeks.Which type of lemon is best?
There are many types of lemons that grow across the country, but we're covering the 8 most popular ones below:What is the difference between Meyer lemons and regular lemons?
Meyer lemons are rounder, smoother, and more orange in color than standard lemons. Their thin skin ranges from dark yellow to rich egg yolk, and their inner skin is a deep yellow. Additionally, Meyer lemons have barely any pith. Flavor: Regular lemons are incredibly acidic and sour.Led Zeppelin - The Lemon Song (Official Audio)
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Answer 2
For skin thickness: thick-skinned lemons have a specific appearance. They are larger, their pores are frequently larger, and their skin is somewhat lumpy. Pay attention to these criteria before and after you cut a lemon, and you will soon learn to recognize the difference between the very thick skinned lemons and the thin skinned ones.
As for the bitterness, I don't think there is a trick (or if there is, I don't know it). Make sure you are always using freshly squeezed juice, because either storing the squeezed juice or, to some extent, squeezing juice from a lemon that has been stored cut, makes the juice turn bitter. Also, the skin and the cell walls are bitter by themselves, so make sure you are squeezing properly, without getting too much pulp into the juice. But these are variations in bitterness related to the use of the lemon - as for the variations due to the lemon's grown amount of bitter compounds, I don't think you can know it beforehand.
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