The Basics: Lemons

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern SocialsCooking & Baking Essentials

How To Juice Fresh Lemons

Lemons

Lemons are extremely versatile as they can be showcased in sweet or savory recipe applications or serve as a supporting role lending balance to dishes. From appetizers to desserts, fresh lemon zest & juice perk up most anything flawlessly. They are, by far, my favorite ingredient to cook & bake with as they provide either a balancing note needed for recipe applications or bright, bold flavor. Classic Cheesecake, Buttermilk Pound Cake & Pecan Biscotti are good examples of where fresh lemon is used to enhance the other flavors in the dish, particularly when you’re looking for vanilla notes to shine while the smattering amount of zest used in the Fresh Herb Relish for a Peppercorn Beef Tenderloin elevates the flavor flawlessly. When deliberate lemon flavor is desired such as in the case of Lemon-Thyme Green Beans, Lemon Icebox Pie or Lemon Shortbread, a larger quantity will be needed so having the correct tool to complete the task efficiently & effectively is key. Over the next several months, I’ll show you how recipes can benefit when either a little or a lot of the citrus is used. Learn how to capture every drop of lemon juice to make smart use of your purchase & get ready to impart the fresh citrus in your favorite foods for the sake of good taste.

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The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern SocialsHow To Juice Fresh Lemons

Lemons can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the lemons in half for juicing. Extracting it from the citrus is simple when the correct tool is used.

Cooking Classics. Lemon-Oregano Chicken Kabobs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personality Game Day Entertaining Modern Southern Socials Parties Entertaining & Tablescape Cooking Classics. Lemon-Oregano Chicken Kabobs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand

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The Technique

 When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.

The Tune
“Blue Skies” Doris Day 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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