Tips for making the most of lemon in the kitchen

TOT Sant Cugat / AMIC - Have you ever wondered how to get the most out of lemons in the kitchen? This fruit, with its aromatic skin and intensely acidic juice, is ideal for adding freshness and flavor to a wide variety of recipes, both sweet and savory.

Four practical ideas for using lemons in the kitchen

1.- Take advantage of the aromatic skin. Lemon peel is ideal for flavoring oils, vinaigrettes, marinades, sugar and salt. To use it, wash the fruit well to remove waxes and preservatives, and then grate the surface with a fine grater. The resulting zest can be dehydrated in the oven for two hours at 100 ºC to obtain a lemon powder. A good option is to prepare a large quantity to have available for different uses.

This powder can be added to sugar (8 grams per 100 grams) or salt (the same proportion), as well as to olive oil (10 grams per 250 ml) to create personalized aromas. It is also perfect for enhancing the flavor of vinaigrettes, mayonnaise, grilled meat dressings and even desserts such as sponge cakes, sorbets and ice cream. The secret is to use it in moderation to provide a subtle touch to recipes.

2.- Use lemon in sauces. Lemon is widely used in the preparation of sauces, especially in tempered vinaigrettes. The emulsion of tempered oil, such as garlic-flavored oil, with lemon juice creates a fresh and unique touch that can replace traditional vinegar. The recommended ratio is 3 parts oil to 1 part lemon juice, as in vinaigrettes with wine or cider vinegar.

3.- Add lemon to jams. Lemon jams (with pear, apricot or ginger) are very versatile in the kitchen. Their citrus flavor is very interesting and allows them to be used both for breakfast and to accompany game meats or fatty roasted meats (such as duck or foie), since their acidity will make these dishes easier to digest.

4.- Use lemon to recover the juices from a roast.
Deglazing with lemon juice is a classic technique in cooking, ideal for recovering the juices from grilled fish or birds.