- FoodBook - find out about new food taste and experiences
Lemon juice: Difference between revisions
Jump to navigation
Jump to search
(Created page with "https://amzn.to/47EGcZx https://m.media-amazon.com/images/I/716LkSM+IYL._AC_SY550_.jpg Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it.[20] In the United Kingdom, lemon juice is frequently added to pancakes, especially on Shrove Tuesday. Lemon juic...") |
No edit summary |
||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
Lemon juice is used to make lemonade, soft drinks, and cocktails. | |||
It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it.[20] In the United Kingdom, lemon juice is frequently added to pancakes, especially on Shrove Tuesday. | |||
Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced (enzymatic browning), such as apples, bananas, and avocados, where its acid denatures the enzymes. | |||
https://amzn.to/47EGcZx | https://amzn.to/47EGcZx | ||
| Line 4: | Line 10: | ||
[[Category:Condiments]] | [[Category:Condiments]] | ||
Latest revision as of 08:36, 30 December 2023
Lemon juice is used to make lemonade, soft drinks, and cocktails.
It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it.[20] In the United Kingdom, lemon juice is frequently added to pancakes, especially on Shrove Tuesday.
Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced (enzymatic browning), such as apples, bananas, and avocados, where its acid denatures the enzymes.
