• Lime and lemon
• Varieties of citrus fruits

Lime and lemon - what's the difference?

The first difference is color. Lime is green and lemon is yellow. The taste of these citrus fruits also varies, so it is not always possible to replace lime with lemon in cooking and vice versa. Unlike lime, lemon is less sour; lime juice, for example, has a slightly bitter and slightly sharp taste.

Benefits of limes and lemons

Both types of citrus fruits are high in vitamin C; lime is ahead of lemon in this regard. Both lime and lemon contain ascorbic acid, iron, potassium, phosphorus, magnesium, calcium, pectin and essential oils, due to which these fruits exude an incomparable aroma.

Contraindications

It must be remembered that limes and lemons are contraindicated for those who suffer from gastritis, peptic ulcers and pancreatitis. Acute nephritis, enteritis, hepatitis and colitis are a contraindication to the consumption of these types of citrus fruits. Individual intolerance may cause the exclusion of lime and lemon from the diet.

How to use limes and lemons in cooking

Both types of citrus fruits are not an independent dish. They can be considered a tonic and aromatic additive that improves the taste of other products. Freshly squeezed juice goes well with fish, vegetable salads, hot fatty dishes and kebabs. Various cocktails, such as Mojito or Margarita, cannot do without lime and lemon juice.

You can add lime to dishes at any time during cooking, and lemons are usually used just before serving so that they do not lose their flavor.

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Is it possible to replace lemon juice without losing taste and aroma?

Lemon juice is used in cooking to add piquancy to various dishes. But fresh fruit is not always available. Is it possible to replace lemon juice and with what? You will find the answers in this article.

Lemon juice contains many valuable elements, the most important of which is ascorbic acid. It helps improve memory and attention, prevents inflammatory processes and tones the body. At the same time, the product is low in calories.

Juice is used as an addition to dishes:

In salad dressing;

As a component of gourmet sauces;

For the production of soft drinks;

For baked goods and creams.

Lemon juice is sprinkled on prepared fish and meat dishes to add piquancy and reveal the aroma of basic spices.

But most often, lemon juice and zest are used in baking. They are added to dough or cream. If you prepare the cream with eggs and butter, it will delight lovers of sweets not only with its pleasant taste, but also with its unusual consistency. It does not contain much moisture, so it will not spread over the pastry or cake and will retain its volume.

You can replace milk or water with juice when creating fudge. The juice is used in large quantities to make desserts with ricotta cheese.

Most often, in the absence of fresh lemons, concentrated lemon juice is used - it is sold in most supermarkets. You can get the necessary ingredient from lime, grapefruit, rhubarb, and sour apples. You can extinguish soda with cranberry or sea buckthorn juice.

How to replace lemon juice in baking? To do this, use table vinegar at a concentration of 6%, apple cider vinegar and wine vinegar. This composition can be left undiluted or a little olive oil can be added to it when making a dressing for salads and sauces. If you take regular 9% vinegar, you need to dilute it with water in equal proportions.

How to replace lemon juice with citric acid? To do this, you need to dilute a pinch of acid in 50 ml of warm water and cool. If a brighter sourness is required, then add half a small spoon of apple cider vinegar to this composition.

The range of dishes where lemon juice is used is quite large, and for each you can choose an adequate analogue. It should be taken into account that some people are allergic to one or another type of citrus fruit. Then it is better not to use them, but to add diluted citric acid.

Is it possible to replace lemon with lime?

Well, who doesn't love citrus fruits? They have a sour taste and an unforgettable aroma; they are added to meat and fish dishes, drinks, and desserts. When cooking, we most often use lime, but its brother, green lime, is more popular abroad. Is it worth paying more and buying it? Or is it better to opt for a regular lemon? We will talk about this in our article.

Lemon and lime: what is the difference, the difference

First of all, let's talk about the general features. Both fruits are citrus fruits and contain large quantities of vitamin C. They also have a sour taste and a bright, incomparable aroma. In addition to vitamin C, fruits contain essential oils and fiber.

Both citrus fruits have approximately the same nutritional value (calories). Both lemon and lime have 30 calories per 100 grams and 2.8 grams of fiber. Despite this, limes contain slightly more carbohydrates and less protein.

What is the difference between lime and lemon? Despite the presence of common features, citrus fruits have many significant differences, which we will talk about right now:

External difference. It is unlikely that you will confuse lemon and lime, because they are visually different. Lemons are larger and yellow in color. Limes can be recognized by their small size and green or dark yellow color. The peel is also different, and the lemon peel is thicker and tougher.

Growing in different regions. Lemon is grown in subtropical regions, and lime is grown in tropical regions with more humidity. Lemon trees are several times taller (7-8 meters), lime trees reach a height of about two meters. The advantage of lime trees is that they bear fruit throughout the year, unlike lemon trees (only once a year).

Taste qualities . Even though both fruits have a sour taste and similar aroma, they are still different. What they have in common is that they are both sour. Lime can be recognized by its sharper, bitter taste. It is unlikely that you will want to eat a lime wedge plain or with sugar, like lemon, which has a milder taste. That is why limes are most often used for preparing dishes and drinks.

Acidity . Even though both fruits have similar acid levels, they are still different. The acidity of lemon juice is between 2 and 2.6, and that of lime juice is between 2 and 2.35.

Beneficial features. Did you know that lemon contains much more vitamin C? How much exactly? 100 grams of lemon contains about 53 mg of vitamin C, and 100 grams of lime contains only 29 mg, almost half as much.

Use in cooking. Limes can't be added to every dish because of their strong taste. Lemon is more versatile; it is added to tea and coffee, salad dressings, sauces, baked goods and desserts, meat, fish, and seafood dishes.

Lime is most often added to Asian and Latin American dishes, to alcoholic and other cocktails, and to some desserts. It is used to prepare such famous cocktails as Mojito and Margarita.

Lemon and lemon juice are added not at the beginning, but at the very end of cooking. This is explained by the fact that during prolonged heat treatment it loses its properties and taste. But its green counterpart can be added at any time - both at the beginning and at the end of cooking.

Storage conditions. If you're looking for a citrus fruit that will last as long as possible, choose lemon. Lime will remain fresh in the refrigerator for only a couple of weeks, but its yellow counterpart will remain fresh for a couple of months.

Is it possible to replace lemon with lime?

We recommend sticking to the recipe and not trying to replace one citrus fruit with another. Why? This will affect the taste of the dish. By adding the wrong fruit, you risk ruining the dish, so it is better not to experiment and follow the recommendations presented in the recipe. If you decide to substitute, keep in mind that lime juice is more concentrated and you will need less of it.

How to drink tequila with salt and lemon

Tequila is a famous alcoholic drink that is considered a real symbol of the country of cacti in Mexico.

The unique taste of tequila has appealed to many people, even those who do not consider themselves ardent fans of alcoholic beverages.
And if in the homeland of tequila, in sunny Mexico, the question never arises - how to drink tequila correctly, then for many residents of European countries this question remains open. Which way to choose and how to eat alcohol in order to fully enjoy the amazing taste and bouquet of an alcoholic drink.
Tequila is made from fermented and distilled juice of the agave plant, a plant from the cactus family. The strength of the alcoholic drink is about 40°. Considering the unique taste of the strong drink and the high level of strength, it becomes obvious that it is simply necessary to have a snack.

Why tequila is eaten with salt and lemon

It has long been traditionally believed that Mexican tequila is best drunk with salt and lemon. Despite the fact that in Mexico this method of drinking an alcoholic drink is not used and it is drunk differently, it has gained enormous popularity among residents of other countries. Where did this custom come from, and why did you choose lemon and salt?

There is a legend that this custom dates back to the mid-19th century. It was then that a terrible influenza epidemic raged across Mexico, claiming thousands of lives. But, since the level of medicine at that time left much to be desired, and ordinary Mexicans simply did not have money for expensive medicines, doctors attributed them to drinking tequila with a salty wedge of lime. This was done with the expectation that when people drink strong drinks, at least some useful components will enter the weakened body. Today, completely different means are used to treat the flu, but the tradition of drinking tequila with a salty wedge of lime has firmly taken root among fans of the original drink.

Why salt and not sugar, for example, or any spices? The answer is simple - agave juice has a characteristic sweet taste, and therefore the finished alcoholic drink has a pronounced sweetish taste. Salt is used to neutralize the sweetness of an alcoholic drink.

Tequila with salt and lemon - drink it right

Lime is considered the best snack option for Mexican alcohol. But, since lime is not very common in the post-Soviet territories, it can be successfully replaced with regular lemon. The technique of drinking a strong drink with lemon, or preferably lime, can be divided into several stages.

Citrus should be cut into thin slices.

They drink alcohol in two ways. The first is to rinse the tequila shot glass with running water and then place it upside down on a saucer with salt. Salt should stick to the wet edges of the glass.

The second way to use salt is to pour a handful onto a damp palm, on the area between the thumb and forefinger.

Then the glass is filled with tequila, which is drunk, and snacked with a slice of lemon. If you prefer the second method, the principle is as follows - lick, drink, eat. This means that you first need to lick the salt from your palm, then quickly drink an alcoholic drink and snack on a lemon wedge.

Fans of “thrilly” sensations may like the following recipe - mix salt and black pepper in any desired proportion, lick the mixture of salt and pepper, drink tequila and snack on a slice of lime or lemon.

Original ways to drink a Mexican drink

You can try drinking tequila a little differently.

• Pour the strong drink into a special glass.
• First, wash the lime or lemon under running water, dry with a paper towel and cut into thin slices, removing the seeds.
• Sprinkle each lemon or lime slice generously with salt, then quickly drink the drink and snack on the prepared citrus slice.

A very unusual, but extremely interesting recipe that will allow you to feel all the exotic, unusual taste of the Mexican alcoholic drink. To prepare it, take a large lemon and cut it into two halves. The pulp must be carefully removed from each citrus half so as not to damage the wall of the fruit itself.
Pour alcohol into the peeled half of a lemon, add an ice cube and leave for a few seconds so that the alcoholic drink absorbs the lemon freshness. Then you can drink the liquid - in this recipe, the lemon plays the role of a kind of glass.

Thus, unusual and original drinking options will reveal the amazing taste of tequila, and salt and lemon will give a unique sensation.

It is impossible to cure alcoholism.

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Lemon and lime: differences, choice, use

Lemons are yellow, sour, and grow in the subtropics, while limes are green, slightly bitter, and grow in the tropics. They are used in cooking in different ways, and in some cases they are not even interchangeable.

Lemons and limes are the closest relatives of citrus fruits, famous for their high content of vitamin C (and limes have even more of it). Ascorbic acid increases the body's resistance to infections, helps produce collagen and maintain skin elasticity. Just don’t forget that it quickly breaks down in air, so the fruit should be cut immediately before serving. However, they are rich in more than just ascorbic acid - they also contain vitamin P (it is needed for vascular health), pectin, iron, phosphorus, potassium, calcium, magnesium and, of course, essential oils, thanks to which fruits smell incomparably and have excellent bactericidal properties. qualities. The beneficial properties of lemons and limes are very similar, but we cannot say that they are twin brothers.

Eat the whole lemon!

There are fruits that leave a lot of waste, but the lemon uses absolutely everything - this citrus has no useless parts. Unless, of course, you decide to plant them to grow your own lemon tree, you will have to throw away the seeds.

Smooth, shiny, elastic

A lemon bought at the market or in a store may turn out to be bitter, thick-skinned, overripe, spoiled, frostbitten and unflavoured. So before you throw a solar product into your cart, consider it. Do not pay attention to the intensity of the yellow color (fruits are different), but check the smoothness of the peel - as a rule, lumpy citrus fruits have a very thick shell and little pulp. Another good lemon should be without dark flabby areas and preferably shiny, as if polished, because this is a sign of a fresh fruit. When choosing a citrus, do not be too lazy to squeeze it a little in your palm - a specimen that is too hard will be unripe, and one that is too soft may turn out to be rotten. When pressed, a high-quality lemon is elastic and slightly springy.

In sliced ​​citrus fruits, all granules of the pulp should be filled with juice. If you find burst “capsules,” it means the lemon was frozen and will probably taste bitter. However, such fruits can be recognized in the store by their brown dots, reminiscent of smallpox marks.

Juice vs fat

Lemon, unlike its sweeter counterparts - tangerine, orange and grapefruit, is not an independent dish (only a few can eat it in its pure form), but it is considered an excellent piquant addition to other products. Its slices are traditionally served with tea and coffee, and, according to etiquette, they should be peeled and placed on a socket. You can season a vegetable salad with freshly squeezed juice, as they do in the Caucasus, or pour it over fish - the meat of sea, river and lake inhabitants goes perfectly with citric acid. By the way, it also improves appetite and has fat-breaking properties, so citrus slices are added to fatty hot dishes, rich hodgepodge and served with kebabs.

Peel - go!

Nutritionists advise eating whole lemon slices, along with the peel and soft white layer, because they contain the maximum amount of vitamin C and bioflavonoids. But albedo (the white layer) is not suitable for cooking - if it gets into your baked goods or hot dishes, the dish will become bitter. Therefore, before cooking, remove the zest, chop the remaining peel and sprinkle it with sugar - all you have to do is remove it from the refrigerator from time to time and add it to cookies, pies and any other baked goods.

To flavor savory treats, chop the zest, air dry it well, and pour it into a tightly sealed jar. Exactly the same crusts will be useful to you as a natural deodorant for your home.

Essential lime

If a lemon can stay in the refrigerator for several months, then a lime can be stored for very little time - even in ideal conditions (+4? C) it “lives” no more than one and a half to two weeks. And the differences between the citrus brothers do not end there.

Green competitor

The rules for choosing a lime are similar to the recommendations for buying lemons - a high-quality fruit should be smooth, shiny, elastic, without mold or dark spots. This citrus can be either green or yellowish, but its pulp is always bright green. And the native of the tropics, unlike its subtropical relative, has a thinner peel. And its juice is sharper, sour, “thicker” and with a slight bitterness. Therefore, if you use lemon instead of the lime specified in the recipe, the taste of your dish will turn out slightly different. If the situation is hopeless and you still decide to make a “substitution”, remember: you will need about a third less lime juice than lemon juice.

For cocktails, guacamole and tom yum

Lemon juice is usually poured into dishes “at the finish line,” when the food is almost on the table, but lime can be added both at the beginning of the process and during its preparation. First of all, it is one of the main ingredients of alcoholic cocktails - the bitter fruit is perfect for Mojito and Margarita. Just press it just before cooking, otherwise the citrus essential oils will evaporate.

Lime is absolutely indispensable in the national cuisines of Southeast Asia and Latin America, especially Thailand and Mexico: it is added to almost every local dish. Mexican lime juice is used for marinades, flavored with seafood, meat or chicken, creating very bright flavor compositions in combination with hot red pepper. Mexicans believe that sourness is also necessary in the most famous local sauce, guacamole. And those who have traveled to Thailand will definitely remember the hot and sour tom yam soup, which is boiled with kaffir lime. This fruit contains almost no juice, so its zest and leaves are used in Thai, Indonesian and Cambodian dishes.

On the Arabian Peninsula, limes are boiled in salt water and then dried in the sun - this is how the special Arabic spice lumi is made, which is added to beans or rice dishes, giving them a subtle citrus aroma.

Expert opinion

Roman Burtsev, corporate chef of the East-West company

Prepare bananas with lemon glaze. Pour 1/4 cup of water into a saucepan, add half a cup of sugar, put on fire and let it boil. Slowly, stirring constantly, add 1.5 tbsp. spoons of starch diluted in a small amount of water and continue cooking until thickened. Then remove the mixture from the heat, add 1/3 cup lemon juice, 1 teaspoon of lemon zest and 2 tbsp. spoons of butter. Cut a banana (5-6 pieces) into 4 pieces, dip the pieces in the prepared mixture, place on a tray, sprinkle with chopped nuts and place in the freezer overnight. On top of the dessert you can decorate with lemon zest in the form of a spiral.

Lemon lookalikes

Citron. This awkward fruit has an oblong shape similar to a lemon, but it reaches 20-40 cm in length and 14-28 cm in diameter. Its pimply shell, almost 2.5-5 cm thick, hides a very small amount of sweet-sour and slightly bitter pulp. Therefore, the most important thing about citron is the peel. Candied fruits are boiled from it, jams are made, and added to dishes.

Bergamot. It was obtained by crossing citron with other citrus fruits. Its fruit is spherical or pear-shaped. Citrus is grown for its essential oil - it is extracted from flowers, fruits, leaves and peel.

Stars about citrus fruits

Nadezhda Babkina

– Make banana-lemon cake – you won’t regret it! To do this, crumble 300 g of cookies, pour 3 tbsp. tablespoons of melted butter and place in the pan. Grind the lemon in a blender, mix with a can of boiled condensed milk and place on cookies. Then make a layer of banana slices sprinkled with lemon juice, pour in 250 g of whipped cream and put in the refrigerator overnight.

Marina Khlebnikova

– I make cuts on the fish carcass at 45 degrees every 3 cm and stick lemon slices into them. Then I wrap it in foil and bake it. You can't imagine how spectacular the dish turns out! Of course, you can pour lemon juice over the fish, but when it is cooked with the zest, it turns out more tasty. I generally respect lemon peel. Try grating it and putting it in cheesecakes - your guests will be delighted.

Alexander Polovtsev

– On the one hand, lemons and limes seem like some kind of minor fruit, but on the other hand, how can you live without them? For example, I love tea with lemon and a lot of sugar. But what about cognac without a sour slice? Yes, he won’t drink without lemon! I also recently discovered a real Cuban mojito. I was on Liberty Island and asked the waiters to use lime for the cocktail.

How to replace lemon juice

Lemon is a very healthy, but, unfortunately, also a very allergenic product. The problem of how to replace lemon juice can arise both when preparing various dishes, and when treating with this product in folk medicine.

Substitutes for lemon juice in cooking



Lemon juice and zest can be replaced with similar citrus fruits lime. This natural substitute is closest to lemon in properties, but is also a citrus fruit, so it is not suitable for allergy sufferers. This fruit can be added to tea instead of lemon, or served with cognac or vodka.

When preparing salads or sauces, lemon juice is usually replaced with apple cider vinegar.

Citric acid, both in cooking, for example, when preparing lemonade, and for various household needs, is often replaced with lemon. The juice of one fruit is replaced with 1/4 tsp. acid, which is diluted in 1 tbsp. l. water or apple cider vinegar.

In medicine

Almost half of the daily requirement of vitamin C, which is so necessary for the body, is contained in one large lemon. To prevent vitamin deficiency, instead of lemon, you can use ascorbic acid, as well as vitamin complexes and products containing it. For example, when treating scurvy, onions are used.

In the so-called In “health cocktails,” lemon juice is replaced with a squeeze product of other citrus fruits: oranges, grapefruits, tangerines, nectarines, etc.

To disinfect the damaged area, instead of lemon, you can apply a leaf of plantain or other herbs that have an antiseptic effect.

Lemon is used for sore throat, hypertension, urolithiasis and other diseases. In these cases, lemon juice will replace the appropriate medications.

Lemon juice in cosmetology is often used to lighten hair and skin, giving it shine and silkiness. For this purpose, citric acid, chamomile extract, and industrially produced products based on hydrogen peroxide 3% are also used.

Lemon juice can be used to clean your hands from paint stuck into cracks, etc. They have the same ability berries, which contain a lot of acid (black and red currants, cherries, etc.), as well as synthetic citric acid.

To make teeth lighter, they are rinsed with a solution of lemon juice, sometimes soda is used instead. This should be done no more than once a week.

Hydrogen peroxide and citric acid are also used to remove stains from clothing, clean silver, etc. For this purpose, along with lemon, soda and various stain removers are also used.

There are several ways to replace lemon juice. Having tried them experimentally, you will be able to choose the best option for different areas of life.

Are lemon and lime the same thing?

Lime and lemon completely different fruits, the only thing is that they both belong to the citrus family. They also taste slightly similar to each other. But the most basic, visually striking difference is that their zest (peel) is different in color.

Lemon - yellow. Lime - green(and slightly smaller than a lemon in size).





No, these are different fruits. Lemon is yellow in color and has an elongated shape with a spout; lime is green and round in shape (these are the ones found in our markets).

When I first saw limes for sale, I thought they were unripe lemons.

It turned out to be lime. The lemon is large and yellow, the lime is small and green.

Lemon, although sour, is loved by us since childhood (especially when it is added to tea with honey during a cold, it immediately becomes lighter and warmer).

Lime has a specific taste, it is difficult to eat in its natural form, so it is added to drinks, fresh juices, and mojitos.



By the way, it is believed that lime contains even more vitamin C than lemon, which is why lime is healthier than lemon.

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• 31.08.2018

Help me figure it out... If a recipe calls for the juice of one lemon, how much is it in milliliters? Lemons are different, there are very “crumbs” - like tangerines, and there are “giants” - a little smaller than grapefruit... Maybe there is some kind the generally accepted norm is, let’s say, 100 ml?

Addition to the topic of moderator Roma

Lemon juice comes in different concentrations.
Lemon juice contains several acids, the main ones being citric and ascorbic. Their content depends on the lemon variety and ripeness, from 3% to 8%.

We have created an overview for you here with many wonderful properties and uses of lemon. As always: all home tips are without guarantee! Instead of buying expensive fabric softener, you can also give lemon. If you add half a lemon that you previously rubbed into the washing machine, you can save fabric softener. Instead of rinse aid, you can also put lemon peels in the dishwasher because bowls do something good here too. Place the lemon on half, then disappear unpleasantly. Lemon juice adds shine to hair. Simply add lemon juice to the water for the final rinse. To restore the light, wipe the items with a rag soaked in lemon juice. If that doesn't work, you can sprinkle salt on half a lemon and wipe down the brass items. The ugly edges of the dirt can be eliminated when you wipe the edges of the dirt with lemon peel. If the plastic bowls have a food smell, then you should grate them with lemon zest. To get a proper clean, you must use lemon juice for cleansing. Then you will have to polish the newsprint. For stains or rust stains, lemon juice is recommended before cleaning. Calcium deposits can remove you when you pour citric acid into the toilet. Lemon juice diluted with water relieves mild fever. You can also treat with lemon. Simply place a lemon slice on the chicken eye overnight. Lemon juice has an antiseptic effect. Thus, a chicken eye is formed. Dried lemon slices were brought wonderfully by the moths. To clean it again, you have to clean it with lemon juice. It is then cleaned again and also kills any bacteria that have settled on it. If you have skin with large pores, you should rub lemon juice on your face from time to time. To decalcify water heaters or you can use lemon juice instead of decalcifier. It works just as well and is much cheaper. If you are suffering, then you should regularly pour lemon juice and then gurgle with it. If you have burned your tongue, then you should give a few drops of lemon juice to the affected area. The pain is relieved. Do you need to fight in your apartment? Then wipe the soil with just water into which you have given a neat shot of lemon juice. They will see the silver fish disappear. They hate the smell of lemons. Do you have a blue mouth because you ate blueberries? No problem, just rinse your mouth with some lemon juice and it will be clean again. If you want, then you should clean them about three times a week with lemon juice. With lemon glass you can clean it. It’s no wonder that citric acid is found in many cleaners. If you clean glass, mirrors or windows with lemon juice, you can do without expensive and environmentally harmful products. If you have very soft nails, you should rub them with lemon juice daily. on your fingers can be removed if you massage your fingers a little in lemon juice and then rub with your hand. Dried lemon peels work well on the grill, oven or fireplace. The great thing is that the shells also emit a wonderful scent. If your feet feel heavy and tired, then you should put some lemon juice in a bowl of water and apply it to your feet. If you are suffering, then you should give a shot of lemon juice in your cup of coffee. Mosquito bites heal faster when you rub lemon juice on them. When should you take a teaspoon of lemon juice. Since lemon juice has a blood-coloring effect, you can drip some lemon juice on small lesions. The wound stops bleeding and is also disinfected.

• They completely replace the rinse aid.
• Plus the food smells great.

In addition to lemon juice, a bowl of lemon is also used to create dishes and baked goods with an intense lemon flavor.

Edible vinegar ranges from 3% to 5%. If the vinegar is natural (apple, rice, wine), then its concentration is no more than 3%; it’s just that at a higher concentration the microorganisms die. Alcohol vinegar is usually 5%,
In Korea there is a stronger one - 10%, in Russia there is an essence of 70%.

Lemon juice pH~2-2.5
Apple cider vinegar 5% pH~1.5-2, a weaker solution (~3%) will give somewhere around pH~2.5-3

The bowl is rich in essential oils and is not acidic like lemon juice. This way you get a great lemony flavor without the acidic taste. To be able to use lemon peels without any reservations, only unprocessed organic lemons should be used for the rub. Most lemons have their shells treated with a preservative and wax to make the fruit last longer. These additives, of course, have nothing to look for in a pie or dessert.

To wipe a lemon bowl, there are several options and tools you can use. With a zipper, long, very thin lemon strips can be produced from the casing. With a grater you get a very thin lemon peel and with a zesty peel you can also cut thicker, wider strips.

It is impossible to say that 1% acetic acid has the same taste as 1% lemon juice (in terms of acids). A matter of taste.
You can make “nine percent table lemon juice” by taking 9 ml of lemon juice per 100 ml of solution (or quite correctly: 9 g of citric acid per 100 g of water)
You can dilute lemon juice with water 1x1, about a glass of water and a glass of lemon juice, but this will be a high concentration of acid.
You can balance this concentration with sugar in the proportion 1x1x1, where you take lemon juice, water and sugar in equal proportions per glass. But this is a matter of taste.

However, it should be noted that with all the options that only the yellow bowl is pressed, and nothing from the main white skin comes. Because it is bitter and cannot be used with it. If you are using a grater, you can use a little trick and place a strip of baking paper or parchment paper between the surface of the grate and the lemons. The grated lemon zest then doesn't stick to the small holes of the grater, and the effort of cleaning the grater is kept to a minimum.

Lemon juice is an excellent seasoning for delicious salads.

This way you really only get the very aromatic yellow part of the lemon zest. You must work very carefully with the peeler as too much lemon zest will be trimmed off and the white skin will turn on. This gives you big, wide strips of lemon zest. Those who are more likely to use lemon peel for cooking or baking will be happier with a special zeer or grater.

Lemon juice pH~2-2.5
apple cider vinegar 5% pH~1.5-2 a weaker solution (~3%) will give somewhere around pH~2.5-3

USING VINEGAR IN BREAD BAKERY

Organic acids (citric, acetic, lactic, tartaric) can be a means of regulating the acidity of dough, especially rye.

Lactic and acetic acids have positive effect on the quality of rye bread at a dosage of up to 3% by weight of flour. That is, for 500 grams of rye flour, 15 ml is required. vinegar or 1 tbsp.

Depending on the mixing ratio and the use of other ingredients, the following special cookie masses are distinguished. Vienna paste An especially thin and juicy version of sponge cake, which is mainly used for cakes. The dough contains up to 20 g of butter, which is then drained with liquid, but chilled until the ingredients are finished. This can be up to 100%, but usually only half is replaced or a mixture of 50% nuts and 50% starch is used. Pecan Cookies Use processed foods and starch instead of flour. Finally, add 10g butter and 10g nougat to the mixture. The fruit sponge cake can be topped with biscuits after baking. Cook as in option 1 or on top of the baked pie. Bake at 190 degrees for 20 minutes.

• Chocolate cookies with cocoa or chocolate.
• It contains up to 15 g of oil.

Citric acid is generally considered to be a natural and therefore completely harmless substance.

Application of acids less common in the production of wheat bread.
Lactic acid is recommended for use when processing flour with weak gluten, which leads to an improvement in the rheological properties of the dough, the color of the crumb and the taste of the bread. In such cases, lactic acid is used in an amount of no more than 0.1-0.3% by weight of flour. It is possible to use acetic acid in a dosage of up to 0.1% by weight of flour. That is, for 500 grams of wheat flour, no more than 1.5 ml is required.

This would be true if it were not used as a concentrated acid in countless foods and beverages. In this isolated form, citric acid is extremely hazardous to health. It increases as well. The absorption of aluminum in the body promotes harmful oxidation processes, attacks cell membranes and damages dental fuse.

Citric acid is ubiquitous

If you walk through a supermarket, lemons greet you at every turn. And this is by no means only in the fruit department. Images of sun-ripened lemons can be found on countless labels of detergents, dishwashing detergents, decalcifiers, utility rooms and many other products. The illustration is intended to suggest to the consumer that this is natural freshness - freshness from lemon.

Properties of vinegar in dough
Cooks use vinegar to acidify dough and ensure dough looseness.
In confectionery, vinegar is used in yeast-free puff pastry and various types of small cookies to increase their looseness and airiness.

Rich in substances lemon juice, together with ascorbic acid, can give the dough not only a taste, but also a specific softness.
By analogy with the use of vinegar (acidulant) in the dough, we will use lemon juice in the norm and quantity described above in the topic “vinegar”
That is for 500 grams of rye flour, 15 ml is required. lemon juice or 1 tbsp.

Therefore, citric acid as a complexing agent renders traces of harmful metals contained in foods harmless. This sounds very positive. However, this property of citric acid should be taken with caution, given that citric acid can cross the blood-brain barrier. Thus, it can enter the brain along with metals.

Citric acid as an acidifier and acid regulator

Below: Best friends: citric acid and aluminum. Citric acid is also used wherever the final product needs to convince with a fruity taste. That's why it appears on almost every ingredient list in fruit juice, lemonade, ice tea, confectionery, jellyfish, ice cream, jam, canned fruit and many other products.

Lemon juice can be replaced:
¼ tsp. citric acid diluted in water;
1 tbsp. ;
juice of lime, grapefruit, orange, apple, rhubarb or sea buckthorn - i.e. any juice high in vitamin C.

Storing Lemons and Lemon Juice

Storing fresh lemons At a temperature of 6-7°, lemons can be stored for up to 4 months if immersed for a moment in molten paraffin and wrapped in soft paper. But the paraffin should not be very hot, so as not to damage the skin of the fruit. Lemons are also stored well in boxes with sand calcined over a fire for disinfection.

As an acid regulator, citric acid maintains the desired food pH value. Aluminum is generally very unhealthy. However, when the metal combines with citric acid to form aluminum citrate, its dangerous effect increases significantly. This has been demonstrated by the following studies.

Citric acid promotes aluminum absorption

The rather unknown lemon juice diet is especially popular among Hollywood stars. Depending on the version of the dish, take lemon juice or replace it with them. It bears some resemblance to one in which food is fed over several weeks. This is especially suitable for a short period of time, such as weight loss per week.

Wash the lemons and squeeze the juice using a special press. Strain the juice through a thick sieve and pour into 250 ml dark bottles up to the neck. A 4-5 cm layer of almond oil is poured into the narrow part of the bottle. Seal the bottles tightly with lids or corks, pour over molten paraffin and keep in a dark, cool place. Instead of almond oil, you can also use sunflower oil if the juice is used to season soups and dishes.

Vitamin C stimulates fat burning in the body and ensures rapid metabolism. And that's exactly what lemon has more than enough of. This compound plays an important role in the energy metabolism of animal and plant cells. Lemon juice also acts as a natural appetite suppressant.

The classic lemon juice diet is known when a fixed diet is allowed. However, if liquids are added, lemon juice should be taken. During the day, the juice of four lemons is drunk. Whether it tastes pure or watered down. There should be at least three lemons a day and a maximum of eight. Lemon juice diet recipe: dilute with two liters of water, add 15 tablespoons of maple syrup and cayenne pepper.

If lemons begin to deteriorate during storage, the fruits must either be used immediately, or the lemon juice must be extracted and preserved. For preservation, you can use ethyl alcohol or heat treatment. 10-15% vodka is added to the freshly squeezed juice, the mixture is stirred and bottled so that there is practically no air inside the containers. The bottles are sealed tightly and stored in a cool place. The juice should be used within several months.

Lemon juice experience

Many actresses swear by this diet.

How long should you use the lemon juice diet?

Anyone who decides on a lemon a day can confidently continue for several months. You have to be careful with the more complex version. This should not last more than a week, otherwise the stomach will not go with it. Cayenne pepper and citric acid attack the stomach lining and this can lead to stomach cramps if overdone. And don't forget: no fat burning, no movement!

It is almost impossible to imagine Asian cuisine here, and here too one can find an increasingly enthusiastic following. Drinks containing ginger can be easily and inexpensively prepared with minimal effort. Ginger water and tea are not only popular for colds, but also offer a tasty and vitamin-rich variety during cool summers.

Another way to preserve juice is to fill it in dark glass bottles and then heat it in a water bath to 38 degrees. Bottles completely filled with juice are hermetically sealed and stored in a cool and dark place.

The shelf life of limes is not long. It can be stored for 10 to 20 days in a cool, dry place. And at a relative humidity of 85-90 percent and a temperature of 8-10 degrees, the shelf life of lime will last up to 1.5-2 months. The longer the fruit sits, the more the appearance of its peel changes. Limes that have been stale will have dry and flabby skin. It will no longer be as useful as fresh fruit.

Allspice... for 1 tbsp. spice mixture, you need to combine 1.5 tsp. ground cloves with 1.5 tsp. ground cinnamon.

Peanut butter You can replace it with any other refined vegetable oil. It is advisable to replace peanut oil with refined olive oil.

Artichoke- fresh artichokes can be replaced with canned ones. And canned artichokes, in turn, are replaced with canned sweet peppers.

Balsamic vinegar Can be replaced with wine vinegar. If you want to get as close (as possible, of course) to the original taste of balsamic vinegar, try infusing wine vinegar with herbs and spices. This will give it a more refined taste and aroma.

Pancake flour- regular flour and baking powder.

Garam masala(spicy mixture) - 1 tsp. turmeric, coriander and cumin.

Capers sometimes they write that they can be replaced with pickles (pickled vegetables).

Maple syrup- can be replaced with honey.

Creme fresh- replaced with thick, non-acidic sour cream.

Canned Apricots and Peaches interchangeable.

Corn starch- can be replaced with any other starch.

Sesame oil replaced by olive.

Chicken in especially desperate cases, it is replaced with veal or pork. Sometimes even tuna.

Lime- juice and zest can be replaced with lemon.

lemongrass replace with lemon balm.

Lemon juice you can replace 1/4 tsp. citric acid diluted in water, or 1 tbsp. table vinegar.

Leek- can also be replaced with onions and vice versa - for a milder taste you can replace onions with leeks.

Shallot- ordinary small onions.

Mascarpone(Mascarpone) can be replaced with full-fat cottage cheese, or a mixture of heavy cream and cottage cheese. You can also mix an equal amount of fromage fré (cottage cheese) and natural yogurt.

Raw sugar- replaced with regular sugar.

Olive oil vegetable, although it is healthier to cook with olive oil.

Oregano and marjoram are interchangeable.

Parmesan can be replaced with any hard cheese: Lithuanian “Rokiskis” or “Dziugas”, Grana Padano, Russian, etc.

Buttermilk replaced with milk and natural yoghurt in a 1:1 ratio.

baking powder(baking powder) - for 20 g you need to mix 5 g of baking soda, 3 g of citric acid and 12 g of flour. This amount of powder is calculated for 500 g of flour.

Polenta(corn porridge made from wholemeal flour) - Corn grits. By grinding it in a coffee grinder you will get real flour for making polenta!

Fudge- replaced with glaze or melted chocolate.

Tomatoes in some recipes it can be replaced with ketchup or tomato paste.

Radicio can be replaced with regular salad or red cabbage, depending on the recipe.

Self-rising flour= pancake flour

Celery Can be replaced with finely shredded fresh cabbage.

Whipped cream, if the recipe calls for whipped cream, try 1.5 cups of condensed milk and tsp. lemon juice. Whip as you would regular cream.
Another option for replacing whipped cream is to mash a banana and beat it with an egg white. Add a couple drops of vanilla extract and sugar.

Sour cream is replaced in foreign conditions by natural yogurt and vice versa.

Chees Feta- is replaced by cheese and vice versa.

Mozzarella cheese- replace sulguni.

Philadelphia cheese- Almette cheese from Hochland.

Golden syrup- replaced simply with sugar syrup or honey.

Fromage fre- thick yogurt or sour cream.

Chocolate- a chocolate bar is replaced by 3 tbsp. cocoa powder and 1 tbsp. vegetable oil.

How to replace eggs- regular sugar, added approximately 3/4 of the recommended volume.

Essence for flavoring dough- can be replaced with any citrus extract with the addition of cognac, lemon, orange or rum.

Too expensive

fresh berries - frozen berries
portioned "instant" porridge - quick-cooking oat flakes
salmon, salmon, other fresh or frozen fish - canned fish
low-fat and pickled cheeses - tofu
olive oil - sunflower oil
low calorie ice cream - frozen yogurt

How can you replace Mascarpone cheese?

1 pack of cream cheese (cream cheese)
1/4 cup cream (heavy)
2 tbsp. butter, softened
Mix all ingredients in a bowl. Use instead of mascarpone in any recipe.

How can you replace Mascarpone cheese 2

3 yolks
1/2 cup sugar
1/3 cup milk or 10% cream
1 package of Ricota cheese (like very soft cottage cheese) ~425g
1 cup heavy cream, whipped (35% fat).
In a saucepan, whisk sugar, yolks and milk. Cook over low heat for 2-3 minutes. Cool. Stir in ricotta and whipped cream.

Mascarpone substitute for Tiramisu

1 package of cream cheese (cream cheese) 225 g
3 tbsp sour cream
2 tbsp cream 35%
Mix all ingredients and use to make Tiramisu.

How to replace eggs

How can you replace eggs when preparing certain dishes if you suddenly don’t have them in the refrigerator?

When preparing a culinary product, the egg can be replaced:

1 egg = 2 tbsp. milk + 1/2 tbsp. lemon juice + 1/2 tbsp. soda
1 egg = 2 tbsp. milk + 1/4 tsp. baking powder
1 egg = 2 tbsp. water + 1 tbsp. vegetable oil + 2 tsp baking powder
1 egg = 2 tbsp. water + 2 tsp baking powder
1 egg = 2 tbsp. corn or potato starch
1 egg = 1 tbsp. milk powder + 1 tbsp. corn starch + 2 tbsp. water

When preparing sweet pastries, the replacement is as follows:

1 egg = 1 tbsp. corn starch + 2 tbsp. water
1 egg = 1 banana, mashed
1 egg = 2-3 tablespoons of soy flour, whisk with a small amount of water (you should get foam) and pour into the dough.
When you spread your wings wide, you are sure to hit someone.

What can replace products for Japanese cuisine?

A new trend these days are various exotic cuisines that offer us dishes that are completely unusual for our stomach.

Considering that the natural ingredients used, for example, in Japanese dishes must be only fresh, and they can only be purchased in Japan itself or close to it, the question of an equivalent replacement for the missing components comes up. Some ideas for replacing components:

• Japanese rice for making sushi can be replaced with round grain rice.
• Rice vinegar Can be replaced with grape vinegar. To do this, you need to combine grape vinegar (4 soup spoons), salt (1 teaspoon), granulated sugar (3 teaspoons). Then put it on the fire and warm it up a little, no need to bring it to a boil. Salt and sugar should completely dissolve.
• Wasabi- it is very difficult to find a replacement for this product; you can, of course, try to replace it with mustard or make a mixture of horseradish and mustard. But this replacement cannot be called equivalent.
• Japanese soy sauce- can be replaced with any other soy sauce, which must be diluted a little with water.
• Daikon- you can try replacing it with green radish or radish.
• Mushrooms, having Japanese names - can be replaced with our ordinary mushrooms.
• Mitsuba greens- can be replaced with parsley.
• Clam juice- You can replace it with fish broth.
• Shiso leaves You can find a replacement with lettuce leaves.

Lemon juice is a dietary product containing a huge amount of vitamins and minerals, which can increase performance, restore psychological balance, improve concentration and brain activity.

Using lemon juice in the preparation of marinades, drinks, baked goods, and various sauces is a common practice for cooks, and its use as a cleanser for removing scale or grease is an excellent household way to save time and money.

Often the lack of lemon makes you think about the possibility of replacing this product, but then you should take into account what needs to be prepared:

How to replace lemon juice in baking

An excellent alternative to lemon juice when preparing sweet dishes is citric acid, a crystalline substance packaged in small bags. You can purchase such a concentrate at a grocery store. To prepare juice from acid, a ratio of 1 to 2 is used, where one part of dry powder and two parts of warm water are taken.

How to replace lemon juice in marinade

Lemon juice added to fish or meat dishes reveals the taste of spices and softens the finished product. You can replace it with 6% apple, grape, wine or table vinegar, in a 1:1 ratio (if the recipe requires 1 teaspoon of lemon juice, then add 1 teaspoon of vinegar). When using table vinegar with a higher concentration, it is recommended to dilute it with water according to the instructions.

How to replace lemon juice in salad

Dressing is one of the most important components in preparing salads. To obtain the specific sourness inherent in lemon juice, you can use the same 6% apple cider vinegar with the addition of olive oil.

How to replace lemon juice in drinks

Drinks prepared with the addition of lemon juice are very healthy, as they contain a huge amount of ascorbic acid, minerals and nutrients.

In “vitamin cocktails,” you can replace lemon juice with juices containing large amounts of vitamin C:

• Fruity: orange, grapefruit, lime,
• Berry: sea buckthorn, cranberry, lingonberry

Despite all the benefits, lemon juice in its pure form has a number of contraindications:

• Has a negative effect on tooth enamel
• Not recommended for diseases of the gastrointestinal tract
• It is a highly allergenic product.

Did you know that the Guinness Book of Records records the time it takes to drink a liter of lemon juice through a straw at 22.75 seconds?

conclusions

Based on the above, we can conclude that the main alternatives to lemon juice will be:

• Lemon acid
• Vinegar (fruit, table, wine)
• Juices with a high concentration of vitamin C

but even if you observe all the necessary proportions of replacing one product with another, try to focus on taste sensations.

It happens that you want to cook something, you read the recipe, and there is some unusual ingredient: coconut milk, artichoke, polenta and many others. Or you started cooking something and suddenly discovered that you were out of eggs or chocolate, for example. What can replace these and many other products? Come in and find out!

How can you replace some ingredients in recipes:

Wheat flour for jelly and jelly - potato starch 1x1

Baking powder - baking soda - 1x1.5

Pressed yeast - dry yeast - 1x0.25

100 gr. dark chocolate - 3 tables. spoons of cocoa, plus 1 table. spoon of margarine plus 1 table. a spoonful of sugar and a tablespoon of water

1 table. spoon of cornflower (corn flour) - 2 tablespoons. spoons of flour

1 glass of curdled milk - 1 table. spoon of lemon juice mixed with a glass of milk

Granulated sugar - powdered sugar 1x1, natural honey - 1x1.25, glucose - 1x2.3

Butter - margarine 1x1, melted butter 1x1, vegetable oil - 1x0.84

Chocolate - cocoa powder 1x2

Natural ground coffee - instant coffee 1x1, coffee drink - 1x1.5

Unrefined sugar - replaced with regular sugar.

Fondant - replaced with icing or melted chocolate.

Corn starch - can be replaced with any other starch.

Crème fraîche - replaced with thick, non-acidic (country) sour cream.

Fromage frais - thick yogurt or sour cream.

Garam masala (spicy mixture) - 1 tsp each. turmeric, coriander and cumin.

Light molasses - replaced simply with sugar syrup or honey.

Maple syrup - can be replaced with honey.

Pancake flour is regular flour and baking powder.

Artichoke – Fresh artichokes can be substituted for canned ones. And canned artichokes, in turn, are replaced with canned sweet peppers.

Polenta (corn porridge made from wholemeal flour) is corn grits. By grinding it in a coffee grinder you will get real flour for making polenta!

Mozzarella cheese - replace Suluguni or Adyghe cheese.

Shallots - ordinary small onions.

Leeks can also be replaced with onions and, conversely, for a milder taste you can replace onions with leeks.

Vanilla essence is a food flavor identical to natural, which includes natural and non-natural components, so it is much cheaper than extract. 12.5 g of vanilla essence can be replaced with 1 g of vanilla powder or 20 g of vanilla sugar.

Sour cream... is replaced with natural yogurt and vice versa.

Whipping Cream...if a recipe calls for whipping cream, try 1.5 cups of condensed milk and tsp. lemon juice. Whip as you would regular cream.

Another option for replacing whipped cream is to mash a banana and beat it with an egg white. Add a couple drops of vanilla extract and sugar.

Sesame oil... is replaced with olive oil.

Chicken... in especially desperate cases is replaced with veal or pork. Sometimes even tuna.

Lemongrass... replace with lemon balm.

Lemon juice...can be substituted with 1/4 tsp. citric acid diluted in water, or 1 tbsp. l. table vinegar.

Lime...juice and zest can be replaced with lemon.

Olive oil... vegetable oil, although cooking with olive oil is healthier.

Oregano... and marjoram are interchangeable.

Tomatoes... can be replaced with ketchup or tomato paste in some recipes.

Chocolate... a chocolate bar is replaced with 3 tbsp. l. cocoa powder and 1 tbsp. l. vegetable oil

Peanut oil... You can replace it with any other refined vegetable oil. It is advisable to replace peanut oil with refined olive oil.

Balsamic Vinegar... You can substitute wine vinegar for balsamic vinegar. If you want to get as close (as possible, of course) to the original taste of balsamic vinegar, try infusing wine vinegar with herbs and spices. This will give it a more refined taste and aroma.

Mascarpone... Can be replaced with full-fat cottage cheese, or a mixture of heavy cream and cottage cheese. You can also mix equal amounts of cottage cheese and natural yogurt.

Buttermilk... is replaced with half milk and half natural yogurt. The second substitute is kefir.

Radicio... Can be replaced with regular salad or red cabbage, depending on the recipe.

Celery... is replaced with thinly shredded fresh cabbage.

Capers - you can replace them with olives, olives or gherkins

Canned apricots and peaches are interchangeable.

Brown sugar - can be replaced with regular sugar, but you need to add it to 3/4 of the volume recommended in the recipe.

Mustard - 1 table. replace a spoonful of prepared mustard with 1 teaspoon of dry mustard mixed with 2 tbsp. spoons of wine vinegar, white wine or water.

Pine seeds - replace with walnuts or almonds.

Agar-agar (100 g) -- Gelatin (250 g)

Anchovies - You can replace it with spicy salted sprat, and if you need a light tone - then even ordinary, worker-peasant sprat

Fennel - Fennel root can be replaced with stalked celery.

Coconut milk - in sauces, coconut milk can be replaced with low-fat cream (10-15 cream, in desserts - with regular milk. If you want to add a coconut flavor to baked goods, coconut flakes will also do. But you probably shouldn’t replace coconut milk, for example, in national Thai soups costs.

Daikon – green radish or radish

Japanese sushi rice – can be replaced with short grain rice

Shiso leaves - lettuce leaves

Oregano - replaced by marjoram

Parmesan cheeses – any hard cheese

Fruit or rum essence for flavoring the dough - replaced with citrus extract, adding grated lemon or orange zest, cognac, lemon or rum.

Parma ham - replace with ham

How to replace eggs in baking and recipes?

When preparing a culinary product, the egg can be replaced with the following ingredients:

1 egg = 2 tbsp. l. homemade milk + 1/2 tbsp. l. lemon juice + 1/2 tbsp. l. soda
1 egg = 2 tbsp. l. homemade milk + 1/4 tsp. baking powder
1 egg = 2 tbsp. l. water + 1 tbsp vegetable oil + 2 tsp baking powder
1 egg = 2 tbsp water + 2 tsp baking powder
1 egg = 2 tbsp corn or potato starch
1 egg = 1 tbsp milk powder + 1 tbsp cornstarch + 2 tbsp water

When preparing sweet pastries, the replacement is as follows:
1 egg = 1 tbsp. l. corn starch + 2 tbsp. l. water
1 egg = 1 banana, mashed
Whisk 2-3 tablespoons of soy flour with a small amount of water (you should get foam) and pour into the dough.

And finally, how can we replace various alcoholic drinks in recipes if, for example, we are cooking for children or simply do not want to use alcohol:

Cognac - peach, apricot or pear juice

Cointreau - concentrated orange juice

Vodka - light grape juice or apple juice with the addition of lime juice.

Rum - light grape juice or apple juice with added almond extract

Kahlua - espresso with cream; non-alcoholic coffee extract;
coffee syrup

Cherry liqueur - syrup of canned cherries

Port - juice from dark grapes with the addition of lemon zest

Red wine - juice from dark Concord grapes; red wine vinegar

White wine - dry juice from light grapes with the addition of light wine vinegar

White wine - semi-sweet juice from light grapes with sugar

Lemon juice is an indispensable helper in many household chores. Besides cooking, there are a huge number of ways to use it. For example, cleaning a microwave or kettle from scale. But it is not uncommon for situations to arise when the idea arises to cook something tasty, but, as luck would have it, this citrus fruit was not at hand. In this case, a completely logical question arises: “Is it possible to replace lemon juice with other products without compromising the taste?” It turns out that you can correct the situation in several ways.

What recipes use lemon juice?

It is generally accepted that the most valuable substance that lemon has is ascorbic acid. It is able to tone the body, improves memory and concentration, and is also the number one remedy for the development of an inflammatory process in the body or an infectious disease. It has low calorie content.

As for its use in cooking, in this area lemon juice is also in demand and loved by housewives. It is good in the following cases:

1. As a salad dressing, it is often one of the ingredients in the sauce.
2. In pickling cucumbers or tomatoes.
3. Suitable for preparing thirst-quenching drinks.
4. A common component in cream recipes.

To enhance the taste of the selected spices for meat or fish, before placing the product in the oven, be sure to pour a small amount of juice over it. It is worth noting that lemon juice makes the texture of meat softer.

To replace fresh citrus, you can purchase concentrate. It is sold in many grocery hypermarkets. Unlike the lemon itself, such a solution will always be on hand, it can be stored for a long time, and the taste is the same.

Replacing lemon juice in drinks

Fresh, sour citrus contains almost half of the recommended daily intake of vitamin C. Therefore, it is often used to prepare “vitamin” cocktails. If fresh lemon is unavailable, it can be replaced with orange, tangerine or grapefruit. They also contain ascorbic acid.

Use of fruit juices

In the preparation of some dishes, as well as drinks, lemon juice is used due to its ascorbic acid content. It can also be obtained from other analogue fruits: grapefruit or sour apples.

Cranberry, lingonberry or sugar-free soda are suitable for extinguishing soda; you can also use berry concentrates.

What else can you substitute for lemon juice? A great alternative is berries. It has long been known that they can not only replace this citrus fruit in taste, but also enrich the dish with vitamins. Berry juice contains many useful substances. They have a beneficial effect on digestion and skin condition. Thus, berries are a good answer to the question of how to replace lemon juice in a recipe for jelly, jam, fruit sauce, jelly or meat sauce. It is important to note that if you plan to use it to marinate a meat or fish dish, it is not recommended to use the version containing sugar. For such purposes, it is best to choose pomegranate or grape juices.

When making jam, unsweetened fruit juices help preserve all the beneficial components of the berries and make the product not only tasty, but also healthy. Even after long-term storage, such jam will retain its original consistency and will not become sugary.

Substitution with vinegar

As a rule, the lack of lemon is a serious problem when preparing dessert dishes: pastries, cakes and various creams. However, skillful housewives have long found a way out of the situation and do not worry when there is no citrus at home, and do not run to the store to complete their idea.

You can easily replace lemon juice with vinegar. Almost every home has a wine or apple store. In this case, 1 tbsp will be enough. l. natural vinegar.

In extreme cases, a 6% concentration of an ordinary table will do. It can be used for making sweet creams and for seasoning cold dishes. Table vinegar is mixed with olive oil. A particularly tasty dressing is obtained when preparing light salads in the summer. If a 9% solution is used, it is recommended to dilute it with water in an equal ratio.

Five tablespoons of regular table vinegar can replace half a cup of citric acid. That is, this method turns out to be more economical.

Application of citric acid

Another easy way to replace fresh citrus. Before replacing lemon juice with citric acid and moving on to the procedure itself, you need to decide what taste you want to end up with: pronounced, with a hint of sourness, or less intense. The concentration of the solution will depend on this. For the standard version 1 tbsp. l. powder is diluted in warm water (50 ml). To enhance the taste and add sourness to the dish, it is recommended to add half a teaspoon of apple cider vinegar. When using the product for making desserts, you can dilute the citric acid with honey.

It is especially convenient to use lemon powder if the task is to prepare homemade paste for sugaring. Sometimes it’s enough just to pour it in, even without adding water.

How to replace lemon juice when making pickles

As a rule, sour citrus is indispensable in folk recipes for preservation. But what to do if you don’t have a lemon on hand, and it’s too late to run to the store? How to replace lemon juice when preparing marinade for vegetables? An excellent alternative is the same vinegar. The best substitutes would be wine, table or apple. A good option would be to use fruit vinegar. This solution not only retains a pleasant, mild odor, but can also promote health.

In addition, the recipes of some fruit pies and other attractive desserts also allow the use of vinegar instead of citric acid. All you need to do is add a spoonful before finishing the dough.

Conclusion

It turns out that there are a huge number of ways to correct the situation if there is no lemon in the house. Knowing what you can replace lemon juice with, you can almost always get out. In some cases, analog products can not only add an unforgettable aroma or taste to a dish, but also preserve the original qualities of the ingredients, which is important for those who are used to cooking with soul.

Thus, instead of the most common compensation function, new taste combinations can be obtained. However, sometimes there are not so many answers to the question of how to replace lemon juice without losing taste. In addition, sometimes you will need to specifically measure the concentrations and proportions so as not to spoil the taste of the dish or make it sour. But all this comes with experience.