Lemons past their prime? Toss them whole into a freezer bag. They’ll be mushy when defrosted, but fabulous for juicing. Thaw them to room temperature, then cut and squeeze. This works for limes, oranges and grapefruits, too. In fact, pre-freezing citrus fruit is the best way to obtain the most juice. Other ways to get more juice, pg. 224 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.