Ingredient: Lemon juice

Lemon juice is one of the most acidic natural ingredients out there. As a kitchen ingredient, lemon juice is used in cooking and baking since it adds a citrusy fresh flavor to salty and sweet recipes alike. One of the many culinary purposes that lemon juice serves is tenderizing meats. It is mainly used as a marinade for poultry, meat as well as fish. The highly acidic content of lemon juice breaks down raw flesh, permitting any spices and/or oils used to penetrate the meat better. For marinades, anywhere from 15 to 60 milliliters of lemon juice can be used. It all depends on the quantity of meat used as well as the tenderness desired. The tangy citrus flavor of lemon juice can also be added to many dishes like sauces and soups to enhance their and freshen up countless beverages. To help keep steamed vegetables bright and extenuate their flavor, a drizzle of lemon juice is a common practice in recipes. Lemon juice can also be used to preserve fruits and vegetables, which brown easily when left exposed. This can be achieved by brushing them with lemon juice or soaking them in lemon juice water for a short time. Lemon juice can also substitute vinegar when making salad dressings, while it is commonly incorporated in jam and jelly recipes since it helps provide structure to the result. For baked goods, lemon juice is used not only for its flavor but also because it helps them rise properly. To make sure that you get the most juice out of your fruit, choosing lemons that are heavy and thin-skinned is an excellent tip to keep in mind. Besides, before juicing, the lemons used must be warm (or at least room temperature).