Monthly Archives: November 2013

Easy lemon juicing methods

This image shows a whole and a cut lemon. It i...

(Photo credit: Wikipedia)

When the recipe calls for fresh lemon juice, it means having to juice a lemon. Juicing a lemon takes a little finesse, and some cooks find it frustrating to extricate the juice apart from the seeds. Here are 3 simple ways you can juice a lemon and keep lemon seeds out of your cuisine.
Roll, Cut, and Squeeze Method of Juicing a Lemon

As lemon juicing methods go, this one is the most straightforward. First, roll the lemon under your palm against the counter to release the lemon’s juices. Then simply cut the lemon in half and squeeze the lemon juice into a waiting container. Using a separate bowl allows you to pick out the seeds before pouring the lemon juice into whatever you’re cooking.

A variation on this method is to hold lemon halves cut-side up while squeezing out the lemon juice. Doing so allows the seeds to remain within the lemon half. Yes, the lemon juice drizzles through your fingers into the bowl. It’s not the neatest method, but then, the nice lemony fragrance of lemon lingers with you, long after you rinse your hands off and dry them.

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