Lemons can improve practically anything you cook or bake or drink, and Dan dives into his favorite ways to use them.
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Disclaimer: This video was filmed earlier this year and our team is currently working on exciting new content at home for the foreseeable future. Stay healthy and hope you enjoy!
Lemon “ANYTHING”…YUM !!!
I just found you about a week ago and instantly became a fan. Thank you for bringing so much humor and humanity to the table. You make good food so much better!
Why can we buy only unripe limes in the United States?
Yay, dairy-free
I can't count the number of things wrong with this particular video. Most of his videos are for flavor not health, but other than chicken piccata and a few other dishes, lemon has little flavor and is just sour. I was really expecting a lot more out of this video. Limes have more flavor and more health benefits with the exception of vitamin C levels. Both help with kidney stones and warding off scurvy. I do have to admit that I am prejudiced by being allergic to the oils in the peels of lemons.
The recipes are not available unless you sign up and give them a credit card number. Not cool😫
You forgot lemon granita!
To squeeze the juice, yes, use tongs, but there's a better way to use them. Take half a lemon and place it, cut side facing out, between both arms of the tongs, near the middle. Hold the tong arms down on both sides off the lemon half, and squeeze down with both hands. Lots of juice. Then either rearrange the lemon half and squeeze again, or what I do is to use my wooden reamer for the last drops. This is the kindest technique if you've got arthritis… that bright yellow metal citrus squeezer hurts one's hands. Even the
Oxo model does, though less. No pain when you slip it between tongs to squeeze down from both sides.
Dan, the pith doesn't just have pectin, which would interest a baker. It's also where you find rutin, hesperidin and bioflavonoids. Those are important to your health.
I love Dan.
Dan didn't mention that if you microwave a lemon for about 20 seconds you'll get a lot more juice out of it.
I lived in Morocco where I made many preserved lemons and I still make them here back in Maine. 🙂
If my dad was still alive and you said let's burst some vesicles he would have immediately said ouch! My dad was a genius and he was also a funny guy kind of like me or maybe I'm kind of like him! Either way it's all good 🙂
My chicken noodle soup would never be the same if it wasn't finished with fresh lemon! :-). Nobody can figure it out either why my chicken noodle soup taste better than everybody else's and we're not going to tell them. Are we?
Poor me… I don’t like lemons and I despise limes.
Lemon is one of my favorite flavors. Both tart and refreshing at the same time.
I love your style of cooking very funny and unique thanks
I have 4 lemon trees (Eureka, Lisbon and 2 Meyers) and never thought about the preserved lemons. Next winter when they are ripe I'll make some with the Meyers.
These are fantastic!
If you click on the recipe, you'll hit a paywall. Search by the "lemon olive oil tart recipe" and you'll find it.