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Tips for Cooking with Citrus

by TT Editors | February 29th, 2016 | Cooking Basics
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If you need both the zest and the juice of a lemon or lime, zest first.


If at all possible, zest the fruit at the last moment. Fresh zest is better; older zest dries out.

Before juicing a lemon, microwave for 5 seconds; you will get more juice from it.


Use citrus juice sparingly in dairy-based sauces to avoid curdling.


Use a lemon or lime that has been juiced to rub down cutting boards (with the cut sides of the fruit) to eliminate odors and stains.


Be sure to return throughout the week for three new citrus recipes!


 
 
 
 
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