Lemon juice is a versatile ingredient. You can add it to salad dressings, drinks, cocktails and just water, make lemonade from it, marinate in it. It improves the taste of chicken and fish, gives a delicate and delicate aroma, is perfect for many desserts and, do not forget, is a source of vitamin C.
Instructions
Step 1
Prepare lemons in advance if you need to get as much juice out of them as possible. Room temperature lemons will produce more juice than fresh lemons from the refrigerator. The lemon, which you previously forcefully roll several times on the tabletop, pressing on it with your palms, will not only be juicier, but also due to the fact that you damage the shell around the pulp, the juice will flow more freely. The most juicy lemon will be, which you put in the microwave for 15-20 seconds before squeezing.
Step 2
Cut the lemon in half and squeeze the juice out of it just by squeezing it in your hand. This is the most elementary method that does not require any additional devices. Some professional chefs substitute a second hand under the current juice and manage to catch the lemon seeds. This is effective, but it is better to use a small strainer.
Step 3
Cut the lemon into slices and place in the clamps if you need to pour the lemon juice over the dish just before eating. If you don't have such devices, it's okay - cut the lemon into wedges and decorate the dish with it. You can squeeze some lemon juice out of such a wedge with your fingers.
Step 4
Use a simple citrus juicer. Cut the lemon in half and slowly rotate the half over the protruding part. The juice will pass through the strainer and collect inside, in a separate vessel. Repeat the operation with the other half.
Step 5
There are manual citrus juicers with and without funnel. A juicer without a funnel is usually made of wood and looks like a ribbed “bump” on a stick. With twisting movements, immerse such a squeeze into the lemon, tilting it slightly over the vessel in which you collect the juice. Manual juicers with funnel are made of wood. They have a wide, serrated tube at one end, and a funnel at the other. The serrated end is inserted into the lemon and the juice is manually squeezed out through the funnel.
Step 6
Squeeze juice with an electric juicer if you need it in large quantities, for example, for a lemon curd. Electric juicers are usually provided with step-by-step instructions, but if you have lost one, simply cut the lemon into slices, load it into the juicer and look for a picture of a lemon on the panel of the appliance, near the regulator. Set the toggle switch to the desired mark and squeeze out the juice.
Step 7
If you only need a few drops of juice, pierce the skin of the lemon with a wooden toothpick, squeeze out the amount you need, and insert the toothpick back into the hole. This will prevent the lemon from drying out or spoiling. If you need juice from only half a lemon, you can store the second in the refrigerator in a special lemongrass or simply cover the cut with cling film.
