Cooking with Lemons
Lemon is one of the most useful cooking ingredients; its juice flesh and rind can all be used in a wide variety of dishes.
Apart from flavouring, lemon juice can be used to prevent stewed or poached fruit from breaking up or losing shape and vegetables (such as Jerusalem artichokes and celeriac) from discolouring. It can also be used to help boiled rice to keep its colour and poached eggs to coagulate.
Lemon juice can be used instead of vinegar in salad dressings and can be used to sour milk or cream where required.
Whenever possible, add lemon juice to dishes after they are cooked. This will prevent the loss of vitamin C, which is destroyed when the juice is heated.
