Though we don’t typically advocate for quick cuts on our site, every once in a while, one of our contributors will offer a sensible tip that will make cooking a breeze. Rest assured, we are not in the business of controlling access, even though our cuisine is delicious. When our culinary editor told us her weekly routine for simplifying dinner preparation, we were glad to divulge the information.
juicing five or six lemons saves Genevieve
Starting each week by juicing five or six lemons saves Genevieve a ton of time in the kitchen. On most occasions, she will reuse a 12-ounce jar to preserve an extra supply of juice. My dear mother,. The size of your lemons, though, will determine how much juice you achieve. Though the lemon juice she produces has a shelf life of around five days, her frequent consumption ensures that its flavor never lingers beyond that.
Rather than juicing a whole lemon every time you need a little bit of juice, this method is far more efficient. Many recipes ask for one teaspoon or tablespoon of lemon juice at a time. She says, “If I have a jar of lemon juice, I can make salad dressing, chicken piccata, spaghetti al limone, and Reem’s garlic lemon sauce.” This sauce is a blend of garlic, lemon juice, chile, salt, and cumin. The list is endless; you can even sprinkle it on veggies to add a colorful finishing touch.
Freeze the lemon juice in ice cube trays
Grace, our commerce editor, also weighed in to say that she does the same trick, although she prefers to freeze the lemon juice in ice cube trays instead. While freezing the liquid extends its shelf life, transforming it into ice cubes facilitates the extraction of small quantities as required. To fill an ice cube tray with lemons, you’ll need a certain amount of citrus fruits, which is proportional to the tray’s capacity and fruit size. Once you’re ready to use them, simply remove as many cubes as you desire and let them thaw in a container or bowl until they turn liquid. This method necessitates slightly more advance preparation because of the thawing time, but it will still result in time savings.
Genevieve’s go-to for finishing off lemons
The freezing procedure is Genevieve’s go-to for finishing off lemons before she leaves town. But her preferred method is to store the liquid in airtight containers and then retrieve it the next day to thaw. No matter what freezing method you prefer, the juice will retain its flavor for approximately three months, as she tells us.
The tactic is so obvious that Genevieve now finds herself unable to function without it. “I began doing it when I observed that a few lemons were beginning to appear depressed, and I thought, ‘actually, this is a good idea,'” she declares. Also, it’s a terrific method for making more room in your refrigerator. Hopefully, you aren’t looking for a quick tip every time you visit this website, but that’s okay because it is day one!
