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jedovaty

jedovaty

24 minutes ago, teonzo said:

When cooking at home, especially for a single person, the needed amount of lemon juice is most times a fraction of a lemon. Personally I squeeze 5-6 lemons at a time and freeze the juice, so I have fresh lemon juice whenever I need it without the hassle of squeezing a single lemon at a time, with leftover juice and a juicer to clean.

Dude, it's a lot easier to just cut a lemon, and let it turn into a science experiment 😁  In this case, with this forum, people will want a fancy ice-pick to chip away and get 1/4tsp from the frozen cube. 😜

 

On 4/14/2020 at 6:07 AM, Anna N said:

I have to ask what anyone thinks a quarter teaspoon of fresh lemon juice is going to add to this recipe.  I’m not cutting open a whole lemon for a quarter teaspoon!😂

Up until about a year ago I would've thought that it contributes nothing.  However, last year some forum got me curious about chili (which I don't like to begin with), and after reviewing some "award winning recipes" I believed the addition of 1/4tsp brown sugar amongst a *massive* spice bomb with extra MSG, all the meats, dg-al-a-peenose [sic], etc to be a ridiculously stupid recipe item.  To confirm my ever wise wisdom, while making my first ever award-winning-recipe chili, I split the batch off into three: no sugar, scaled 1/4tsp and one which I gradually increased the amount of sugar over the course of the cook until it was cloying.  Surprisingly, it made a difference, especially once cooled to warm temps - a justifiable amount was, indeedly-doodly, somewhere between 1/4-1tsp!  I still don't like chili.

Perhaps the suggestion of using vinegar would work.  Or, other alternatives, maybe a little yogurt, butter milk, pinch of citric or tartaric acid, etc.. ;D  But don't omit it.  The Hiltons are watching! 😈

jedovaty

jedovaty

8 minutes ago, teonzo said:

When cooking at home, especially for a single person, the needed amount of lemon juice is most times a fraction of a lemon. Personally I squeeze 5-6 lemons at a time and freeze the juice, so I have fresh lemon juice whenever I need it without the hassle of squeezing a single lemon at a time, with leftover juice and a juicer to clean.

Dude, it's a lot easier to just cut a lemon, and let it turn into a science experiment 😁

 

On 4/14/2020 at 6:07 AM, Anna N said:

I have to ask what anyone thinks a quarter teaspoon of fresh lemon juice is going to add to this recipe.  I’m not cutting open a whole lemon for a quarter teaspoon!😂

Up until about a year ago I would've thought that it contributes nothing.  However, last year some forum got me curious about chili (which I don't like to begin with), and after reviewing some "award winning recipes" I believed the addition of 1/4tsp brown sugar amongst a *massive* spice bomb with extra MSG, all the meats, dg-al-a-peenose [sic], etc to be a ridiculously stupid recipe item.  To confirm my ever wise wisdom, while making my first ever award-winning-recipe chili, I split the batch off into three: no sugar, scaled 1/4tsp and one which I gradually increased the amount of sugar over the course of the cook until it was cloying.  Surprisingly, it made a difference, especially once cooled to warm temps - a justifiable amount was, indeedly-doodly, somewhere between 1/4-1tsp!  I still don't like chili.

Perhaps the suggestion of using vinegar would work.  Or, other alternatives, maybe a little yogurt, butter milk, pinch of citric or tartaric acid, etc.. ;D  But don't omit it.  The Hiltons are watching! 😈

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