Question via Facebook: Bobbie P. asked “Why does everyone put lemon rind and lemon juice in almost everything?”
Answered by:
Rebecca Morris, Test Cook from the Books Team
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7 Comments
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Lime is a wonserfkvl algernati e at times. E.g. With shredded carrots and also shrimp.
What would be the effect of substituting "Lime" juice and zest, for "Lemon" juice and zest; and is this substitution recommended or discouraged, and why? Thank you.
I agree she is cute.
Only noticed it because I still get it wrong, thanks for the video!
Ah! You would most definitely be correct, my words got a little jumbled around. Vinegar does indeed have a slightly higher pH than lemon juice, making lemon juice the more harsh and acidic of the two. Thank you for catching that!
"…it has a slightly *higher* pH, so it's a little less harsh…"
Here's a problem you may face with fish from Fresh Water Vs. fish from the Sea. When you cook fresh water fish, there's always a kind a unpleasant muddy after-taste when you eat it.
Adding lemon juice to marinate the fresh water fish before you cook it takes away that after-taste. It makes the fish as sweet tasting as those caught from the sea. Try it. 😀