VIP Conduit Cookbook

Contributed By: LR Here are some useful tips for using Lemons.

If you just need a few drops of lemon juice from a lemon, just puncture it, squeeze out what you want and refrigerate it again.
Add a tablespoon of lemon juice when cooking red cabbage to prevent it from turning purple.
Add a slice of lemon to cabbage when cooking to stop the cabbage smell.
To get lots more juice from a lemon, place in hot water for a few minutes before squeezing.
The juiciest lemons are those with smooth skins and points at each end.
A piece of lemon rind added to a bouquet garni adds a special flavor to poultry or meat dishes.
1 medium lemon will yield 2-3 tablespoons of juice and 1-2 teaspoons grated rind.
To freeze lemon juice: squeeze the juice from lemons, fill ice cube tray then freeze.
To freeze the rind, just peel the lemon and place in a small bag in the freezer.
To substitute for 1 medium lemon: use 1 tsp. frozen grated rind plus 2 tablespoons frozen lemon juice.

Created on ... November 24, 2006