Dan Answers All Your Lemon Questions | What’s Eating Fans?

Byamazingfoodstv


Dan answers your questions from the lemon episode (from home)! He gives tips on making preserved lemons, lemon scones, filming on our set, citric acid, and more.

Watch the original Lemon episode here:

Follow Dan on Instagram:
Follow Dan on Twitter:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

source

Similar Posts

36 Comments

  5. 🍋🍋] America's Test Kitchen [🍋🍋
    " Thanks, Dan, for sharing this information with the viewers. I am a bonafide" 🍋 Lover " and enjoy eating fresh lemons on a regular basis. My grocery list includes 12 lemons as I post this ! "
    🍋👍👍🍋

  9. Hey Dan, what do you think about black walnuts? It was a substitution choice through my online grocery order so I went for it. I usually only see them on piles in people's driveways with a hand-written sign that says 'Free'

  12. It may not be completely applicable, but I used to work in a bakery where we made lemon scones, and we'd add lemon curd to our mixture. We technically used a scone mix so the texture was different from regular scones but the flavour was very prominent and lemony. I think if you play around with it, lemon curd could work very well in enhancing the flavour of lemon scones, etc.

  16. could you add a remote/body mic to help improve the audio?…i'm asking almost all my channels i sub to, because my hearing, even with aids, it's difficult to pick up most speech…the yt'ers with mics are noticeably better sound quality…other than that, great episode…

  23. KITTY. 😮
    I got a bottle of lemon oil last year; fantastic stuff. A few drops (and I do mean drops, lol, it's very strong. I use a dropper bottle for it) is all I need to flavor almost anything with lemon-y yums. I'm hoping that would offer a more cost effective and reduced labor way to flavor food, if you don't want to go the zest route. 😊
    That citric acid trick was very intriguing. I may end up playing around with that. 🤔
    Thank you! 😀
    💜💚

  25. Why does every lemon dessert require so much sugar?
    I've been trying to make a lemon meringue and lemon bars thats is more tart, but I'm having a hard time getting the perfect balance of 60% tart to 40% sweetness. Not sure why i can never get that perfect balance. I've tried just about everything.

Leave a Reply