Lemon Solution

 

Lemon's juice, rind and zest are mainly used for cooking and baking. Its distinctive sour taste makes it a key ingredient in many dishes. I, personally, always have lemons in my fridge. Here are some tips on how it worked its magic in my kitchen.

• Making hard-boiled egg? Brush some lemon juice over the shells of eggs to prevent them from cracking while boiling.

• Mixing a spoonful of lemon juice into boiling water will prevent rice from clumping and sticking to the pot.

• When boiling potatoes or cauliflower, add a teaspoon of lemon juice to prevent them from turning brown.

• To transform limp greens (such as lettuce) to their previous state, simply squeeze a halved lemon into a bowl of cold (not freezing) water. Then refrigerate the lettuce in the bowl for about an hour and dry it off.

• Storing fruits and veggies? Some food discolors quickly, e.g. pears, apples, bananas, avocados, potatoes, and eggplant. To slow discoloration, brush the cut surfaces with lemon juice before wrapping and refrigerating.

• Clogged Sink? Pour baking soda into drain and pour lemon juice over it. The bubbling, foaming action will break up clogs safely. 

• If your brown sugar most often turns into brick sugar, try adding some lemon peel (with traces of pulp and pith removed) to help keep it moist and easy to use. 

* Quick fix:

• If you only need a few drops of lemon juice, no need to cut it open. Just prick the peel with toothpick, pin or fork and squeeze. Cover holes with tape and put it back to the fridge. It will remain fresh until you need a slice or a few more drops.