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Lemons: Difference between revisions
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|title=Lemons: Wiki facts for this cookery ingredient | |||
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|description=Lemons are used to make lemonade, and as a garnish for drinks. | |||
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[[Image:Lemons.jpg|300px|thumb|right|Two lemons]] | [[Image:Lemons.jpg|300px|thumb|right|Two lemons]] | ||
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Fish are marinated in [[lemon]] juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts. | Fish are marinated in [[lemon]] juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts. | ||
[[Lemon]] juice, alone or in combination with other ingredients, is used to marinate meat before cooking: the [[citric acid]] provided by the juice partially hydrolyzes the tough collagen fibres in the meat ( | [[Lemon]] juice, alone or in combination with other ingredients, is used to marinate meat before cooking: the [[citric acid]] provided by the juice partially hydrolyzes the tough collagen fibres in the meat (tenderising the meat), though the juice does not have any antibiotic effects. | ||
[[Lemon]]s, alone or with [[oranges]], are used to make marmalade. Spicy [[pickled lemons]] are a Moroccan delicacy. A liqueur called [[limoncello]] is made from lemons. | [[Lemon]]s, alone or with [[oranges]], are used to make marmalade. Spicy [[pickled lemons]] are a Moroccan delicacy. A liqueur called [[limoncello]] is made from lemons. | ||
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The grated rind of the lemon, called '''lemon zest''', is used to add flavour to baked goods, puddings, rice and other dishes. The zest is the thin layer on the very surface of the lemon that contains the essential oils. The '''peel''' is the '''rind''' of the lemon, including the white pith that, when raw, imparts a bitter flavour. | The grated rind of the lemon, called '''lemon zest''', is used to add flavour to baked goods, puddings, rice and other dishes. The zest is the thin layer on the very surface of the lemon that contains the essential oils. The '''peel''' is the '''rind''' of the lemon, including the white pith that, when raw, imparts a bitter flavour. | ||
When [[lemon]] juice is sprinkled on certain foods that tend to | When [[lemon]] juice is sprinkled on certain foods that tend to oxidise and turn brown after being sliced, such as [[apples]], [[bananas]] and [[avocados]], the acid acts as a short-term preservative by denaturing the enzymes that cause browning and degradation. | ||
===Removing the wax coating from lemons=== | ===Removing the wax coating from lemons=== | ||
Non-organic [[citrus fruit]] is coated with a thin layer of wax (either petroleum-based or natural), which prevents water loss and therefore extends the shelf life. Wax is also used for aesthetic reasons. Apparently, as consumers, we demand shiny fruit. Organic fruit is not waxed as that would not be permitted under organic standards. | Non-organic [[citrus fruit]] is coated with a thin layer of wax (either petroleum-based or natural), which prevents water loss and therefore extends the shelf life. Wax is also used for aesthetic reasons. Apparently, as consumers, we demand shiny fruit. Organic fruit is not waxed as that would not be permitted under organic standards. | ||