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ISO: ISO lemon advice. Everything I make seems so wimpy. Need that intense lemon
- Thread starter cheezz
- Start date
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You could try picking less yellow lemons (like less ripe). . .
I'd try this first. Pick the lemons with the greenish tips, or skin that is less brilliant yellow, perhaps with a slight greenish tint. Firm, hard lemons, lightly colored, will be more sour than softer, more brightly colored lemons.
Save some of the lemon juice to squeeze over/sprinkle on your piccata at the last minute before serving?
You could also pick up some citric acid (AKA "sour salt") and add a pinch to your lemon juice before you put it into the piccata, if the above does not work.
Oil, fat or butter will reduce the apparent sourness of something tart. Salt will reduce the apparent sourness also.
Maybe the restaurant is just using more lemon juice in their recipe than what is in recipes you might be using? I guess they are probably just squeezing it in, not measuring it, but one person's squeeze is another persons gushing pour!
I'd try this first. Pick the lemons with the greenish tips, or skin that is less brilliant yellow, perhaps with a slight greenish tint. Firm, hard lemons, lightly colored, will be more sour than softer, more brightly colored lemons.
Save some of the lemon juice to squeeze over/sprinkle on your piccata at the last minute before serving?
You could also pick up some citric acid (AKA "sour salt") and add a pinch to your lemon juice before you put it into the piccata, if the above does not work.
Oil, fat or butter will reduce the apparent sourness of something tart. Salt will reduce the apparent sourness also.
Maybe the restaurant is just using more lemon juice in their recipe than what is in recipes you might be using? I guess they are probably just squeezing it in, not measuring it, but one person's squeeze is another persons gushing pour!
Or adding powdered lemon (TrueLemon) and the zest of fresh.
https://www.truelemonstore.com/lemon-flavoring-s/1818.htm?gclid=Cj0KEQiA_eXEBRDP8fnIlJDXxsIBEiQAAGfyoSrUdZyo7PnUQkpfs4f9z5aBEtGlKJqIFiLMzEmeonoaAkuW8P8HAQ
https://www.truelemonstore.com/lemon-flavoring-s/1818.htm?gclid=Cj0KEQiA_eXEBRDP8fnIlJDXxsIBEiQAAGfyoSrUdZyo7PnUQkpfs4f9z5aBEtGlKJqIFiLMzEmeonoaAkuW8P8HAQ
Not sure how you're creating the sauce, but this is quite satisfyingly lemony.
I think cooking/boiling the slices in wine really brings out the lemon flavor.
Not sure if you've ever tried this recipe, but it's really good.
Just add capers. smileys/smile.gif
Chicken Francese w/ Lemon and Pecorino
David Rosengarten
****Serves 2****
1/2 pound chicken breasts, boned and skinned
2 tablespoons Romano cheese, finely grated
4 tablespoons parsley, finely chopped
1 egg, beaten well
Flour for dredging
1/4 cup olive oil
1/4 cup dry white wine
1 cup chicken stock
6 thin round slices of lemon, seeds removed
2 tablespoons butter
Cut the chicken breasts into 6 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Spill the oil out of the saute pan. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them, sprinkle with remaining 2 tablespoons of parsley, and serve immediately.
Rest in peace, Charlie..........
I think cooking/boiling the slices in wine really brings out the lemon flavor.
Not sure if you've ever tried this recipe, but it's really good.
Just add capers. smileys/smile.gif
Chicken Francese w/ Lemon and Pecorino
David Rosengarten
****Serves 2****
1/2 pound chicken breasts, boned and skinned
2 tablespoons Romano cheese, finely grated
4 tablespoons parsley, finely chopped
1 egg, beaten well
Flour for dredging
1/4 cup olive oil
1/4 cup dry white wine
1 cup chicken stock
6 thin round slices of lemon, seeds removed
2 tablespoons butter
Cut the chicken breasts into 6 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Spill the oil out of the saute pan. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them, sprinkle with remaining 2 tablespoons of parsley, and serve immediately.
Rest in peace, Charlie..........
So just an hour ago I tried my hand at baked poppyseed lemon doughnuts
and aside from looking anemic, the batter and glaze blew me away with its tartness (in a good way). I think it has to do with the amount of lemon in the batter and glaze - quite high. The batter used zest too.
and aside from looking anemic, the batter and glaze blew me away with its tartness (in a good way). I think it has to do with the amount of lemon in the batter and glaze - quite high. The batter used zest too.
mariadnoca
Moderator
What kind of lemons are you using? Try Meyers.
The zest especially seems to have more flavor.
The zest especially seems to have more flavor.
Meyers are not a true lemon but a cross between a standard lemon and mandarin orange
Whenever I make a recipe calling for lemons, I do it by taste, start with what the recipe calls for then go from there. I also use the zest, even if not called for, as I cannot bear to throw out that wonderful zest.
I just recently learned that eating the entire lemon, pith and all, is a super food for our bodies. Hence, the reason I always roast lemon wedges with all veggies, chickens, meats and even include them is soups. They are delicious roasted and cooked. Very good for inflammation in our bodies, vitamin C and more.
Whenever I make a recipe calling for lemons, I do it by taste, start with what the recipe calls for then go from there. I also use the zest, even if not called for, as I cannot bear to throw out that wonderful zest.
I just recently learned that eating the entire lemon, pith and all, is a super food for our bodies. Hence, the reason I always roast lemon wedges with all veggies, chickens, meats and even include them is soups. They are delicious roasted and cooked. Very good for inflammation in our bodies, vitamin C and more.
mariadnoca
Moderator
I mentioned to try Myers because the zest seems oilier, and the flavor more intense
Since it's less acidic sometimes the flavor comes across stronger depending on what you're making. Also they have a more intense smell then eurekas, since she's not getting the flavor power she's been looking for I thought maybe giving Myers a try couldn't hurt.
Since it's less acidic sometimes the flavor comes across stronger depending on what you're making. Also they have a more intense smell then eurekas, since she's not getting the flavor power she's been looking for I thought maybe giving Myers a try couldn't hurt.
For example: I baked a yeasted breakfast loaf yesterday...4 Tbl lemon zest plus
5 tsp lemon juice in the glaze. I knew that wasn't going to do it, so I added 3 packets of True Lemon. I use Meyers BTW. There was barely any lemon flavor IMHO.
Mo, a chicken sauce containing a few thin slices of lemon isn't what I'm after either. It's like offering someone chocolate then just letting them sniff it smileys/smile.gif
I want LEMON. Adding more juice just isn't possible in most recipes because it thins it down too much. I'll look into the citric acid...have never used it.
Thanks for helping everyone!!!
5 tsp lemon juice in the glaze. I knew that wasn't going to do it, so I added 3 packets of True Lemon. I use Meyers BTW. There was barely any lemon flavor IMHO.
Mo, a chicken sauce containing a few thin slices of lemon isn't what I'm after either. It's like offering someone chocolate then just letting them sniff it smileys/smile.gif
I want LEMON. Adding more juice just isn't possible in most recipes because it thins it down too much. I'll look into the citric acid...have never used it.
Thanks for helping everyone!!!
richard-in-cincy
Well-known member
Cathy Z had solved this problem.
Cathy Z. Lemon Strudel.
It was so concentrated and rich I could only eat a couple bites. I finally got some ice cream to cut the intensity. This is the most concentrated and rich lemon dessert I have ever tasted. Wow.
Cathy Z. Lemon Strudel.
It was so concentrated and rich I could only eat a couple bites. I finally got some ice cream to cut the intensity. This is the most concentrated and rich lemon dessert I have ever tasted. Wow.