Quite often in culinary recipes there is an instruction "sprinkle a dish (mainly salads) with lemon juice." Citrus fruits are generously added to pastries. The sour lemon juice makes it less cloying. Citrons are added both to dough and creams. They use the zest of an exotic fruit, and candied pieces of pulp and skin. But the most common ingredient in dishes is lemon juice. It is added both to soups (for example, hodgepodge) and to drinks - tea, alcoholic and refreshing cocktails. This article is devoted to one question: is it possible with acid? And if so, how to introduce white crystals into the composition of the dish? What are the proportions? What needs to be done to make the dish taste as if it had natural lemon juice? You will read about it below.
What is citric acid
What is this white crystalline powder really? Undoubtedly, it is a synthetic material. And before clarifying the question of whether lemon juice can be replaced with citric acid, we must establish a connection between these two products. Does synthetic powder have anything in common with citrus fruits? Citric acid was first discovered by the Swedish pharmacist Karl Scheele in 1784. How did he get it? He isolated it from the juice of unripe lemons. As you can see, there is a direct connection between these products. The resulting powder is a tribasic carboxylic acid. It dissolves perfectly in water when it reaches at least eighteen degrees. Citric acid also combines well with ethyl alcohol. Therefore, it can be used to make homemade tinctures and vodkas. But in diethyl ether, the powder is poorly soluble.
Industrial production of citric acid
Any reasonable person will ask: if the powder is extracted from citrus fruits, then why is it so much cheaper than fruit? After all, an eighteenth-century apothecary evaporated natural juice to get white crystals. Then shag biomass was added to lemon juice. This plant also contains a large amount of this acid. In modern times, industrial production receives powder by biosynthesis from molasses and sugar using mold strains. Citric acid is used not only in cooking, but also in medicine (including to improve metabolism), cosmetology (as an acidity regulator) and even construction and oil industry. The world volume of its production is more than one and a half million tons. And about half of this amount is produced in China. In light of this, the question of whether lemon juice can be replaced with citric acid seems even more relevant. Especially if the label says "Made in China".
The benefits of citric acid
Synthetic powder is widely used in the food industry and is labeled as E330-E333. But is this flavoring completely safe, is it possible to replace lemon juice with citric acid without harm to the body? The powder is used in the food industry, not only to improve the taste of the product. Citric acid prevents the development of microorganisms, the appearance of mold and unpleasant odors. Therefore, E330 is also used as a preservative. Despite the fact that citric acid is no longer extracted from fruits, it, like citrus fruits, improves vision, strengthens the immune system and has a positive effect on the digestive system. Since it speeds up the metabolism, it is used in diets to reduce excess weight. This substance removes toxins, toxins, harmful salts from the body.
Harm of citric acid
Not all people can tolerate citrus fruits. These fruits can cause an allergic reaction. Similarly, citric acid is unacceptable for some people. With caution, it should be used by patients with gastritis and stomach ulcers. But we wondered: can citric acid replace lemon juice? It's time to answer it. Yes maybe. But in the case of powder, care must be taken not to make the solution too concentrated. After all, then it can lead to discomfort in the stomach, to heartburn, colic and vomiting. Do not eat undissolved powder, as it causes burns to the mucous membranes.
Subtropical fruits cannot be called cheap. And in most recipes, the dish requires only a couple of drops or a teaspoon of lemon juice. The rest lies in the refrigerator for a long time, dries and withers. Whereas citric acid in a bag can be stored for years. Yes, and it costs mere pennies. Therefore, experienced housewives usually answer the question of whether citric acid will replace lemon juice: “Yes! And vinegar too! And it can also be used to wash metal surfaces contaminated with limescale and rust.”
As for cooking, the range of dishes in which you can use both citrus juice and citric acid is quite wide. If you are kneading dough, you can mix a small amount of synthetic powder with flour. In other cases, acid crystals must be dissolved in warm water until the concentration of ordinary lemon juice is reached. The proportions are. A small pinch (some recipes recommend on the tip of a knife) to fifty milliliters of warm water. The solution should be cooled.
- 31.08.2018
Help me figure it out ... If you need to take the juice of one lemon in a recipe, how much is it in milliliters? After all, lemons are different, there are quite "crumbs" - like tangerines, and there are "giants" - a little less than grapefruit ... Maybe there is some the generally accepted norm, well, let's say 100 ml.?
Addition to the theme of the moderator Roma
Lemon juice comes in different concentrations.
There are several acids in lemon juice, the main ones are citric, ascorbic. Their content depends on the variety of lemon and maturity, from 3% to 8%.
We have created a review here for you with many wonderful properties and uses of lemon. As always: all home advice without guarantee! Instead of buying expensive fabric softener, you can also give lemon. If you add half a lemon that you previously rubbed into the washing machine, you can save fabric softener. Instead of rinse aid, you can also put lemon peel in the dishwasher, because the bowls do something good here too. Place the lemon in half, then fade unpleasantly. Lemon juice adds shine to hair. Just add lemon juice to the water for the final rinse. To bring back the light, wipe the objects with a cloth dampened with lemon juice. If that doesn't help, you can sprinkle some salt on half a lemon and rub down on copper objects. The ugly edges of the dirt can eliminate you when you wipe the edges of the lemon peel dirt. If the plastic bowls have a food smell, then you should rub them with lemon zest. To get proper cleansing, you must use lemon juice for cleansing. Then you have to polish the newsprint. For stains or stains on rust, it is recommended before cleaning with lemon juice. Calcium deposits can remove you when you pour citric acid down the toilet. Lemon juice diluted with water relieves mild fever. You can also treat with lemon. Just put a lemon slice on a chicken eye overnight. Lemon juice has an antiseptic effect. Thus, a chicken eye is formed. Dried lemon slices were brought wonderfully by moths. To clean again, you must clean it with lemon juice. Then it is cleaned again and also kills all the bacteria that have settled on it. If you have large pore skin, you should rub lemon juice on your face from time to time. To decalcify water heaters or you can use lemon juice instead of a decalcifier. It works just as well and is much cheaper. If you are suffering, then you should pour lemon juice regularly and then gurgle with it. If you have burned your tongue, then you should give the affected area a few drops of lemon juice. The pain is relieved. Do you need to fight in your apartment? Then wipe the soil with just water into which you have given a neat shot of lemon juice. They will see the silver fish disappear. They hate the smell of lemons. Do you have a blue mouth because you ate blueberries? No problem, just rinse your mouth with some lemon juice and it will be clean again. If you want, then you should clean them about three times a week with lemon juice. With lemon glass can be cleaned. No wonder there is citric acid contained in many cleaners. If you wipe glass, mirror or windows with lemon juice, you can do without costly and environmentally harmful products. If you have very soft nails, you should rub lemon juice on them daily. on fingers can be removed if you massage your fingers a little in lemon juice and then rub with your hand. Dried lemon peels work well on the grill, oven, or fireplace. The great thing is that the projectiles also emit a wonderful aroma. If your legs feel heavy and tired, then you should put some lemon juice in a bowl of water and put your feet in it. If you are suffering then you should give a shot of lemon juice in your coffee cup. Mosquito bites heal faster when you rub them with lemon juice. When should you take a teaspoon of lemon juice. Since lemon juice has a blood-staining effect, you can put some lemon juice on small lesions. The wound stops bleeding and is also disinfected.
- They completely replace the rinse aid.
- Plus, the food smells great.
Food vinegar goes from 3% to 5%. If the vinegar is natural (apple, rice, wine), then its concentration is not more than 3%, just at a higher concentration, microorganisms die. Alcoholic vinegar is usually 5%,
In Korea, there is a stronger-10%, in Russia there is an essence of 70%.
Lemon juice pH~2-2.5
Apple cider vinegar 5% pH~1.5-2, weaker solution (~3%) will give somewhere pH~2.5-3
The cup is rich in essential oils and is not acidic, unlike lemon juice. This way you get a great lemony flavor without the acidic taste. To be able to use lemon peel without any reservations, only unprocessed organic lemons should be used for rubbing. The shells of most lemons have been treated with a preservative and wax to make the fruit last longer. These additives are naturally nothing to look for in a pie or dessert.
To rub a bowl of lemon, there are several possibilities and tools that you can use. With a zipper, long very thin lemon strips can be obtained from the shell. With a grater you get a very thin lemon peel and with a savory peel you can also cut thicker and wider strips.
It is impossible to say that 1% acetic acid tastes like 1% lemon juice (in terms of acids). A matter of taste.
You can make "9% table lemon juice" by taking 9 ml of lemon juice per 100 ml of solution (or quite right: 9 g of citric acid per 100 g of water)
You can dilute lemon juice with water 1x1, about a glass of water and a glass of lemon juice, but this will be a high concentration of acid.
You can balance this concentration with sugar in the proportion of 1x1x1, where you can take lemon juice, water and sugar in equal proportions in a glass. But this is a matter of taste.
However, it should be noted that with all options, only the yellow bowl is pressed and nothing from the basic white leather comes. Because it is bitter and cannot be used with it. If you're using a grater, you can do a little trick and place a strip of baking or parchment paper between the surface of the grate and the lemons. The grated lemon zest then does not stick to the small holes in the grater and the effort to clean the grater is minimized.
Lemon juice is a great seasoning for delicious salads.
This way you really only get the very aromatic yellow part of the lemon peel. You have to be very careful with the cleaner as too much lemon peel is cut off and the white skin is included. This gives you large and wide strips of lemon zest. Those who are more likely to use lemon peel for cooking or baking will be happier with a special zeer or grater.
Lemon juice pH~2-2.5
apple cider vinegar 5% pH~1.5-2 a weaker solution (~3%) will give somewhere pH~2.5-3
APPLICATION OF VINEGAR IN BAKERY
Organic acids (citric, acetic, lactic, tartaric) can be a means of regulating the acidity of dough, especially rye.
Lactic and acetic acids have positive effect on the quality of rye bread at a dosage of up to 3% by weight of flour. That is, for 500 grams of rye flour, a bookmark of 15 ml is required. vinegar or 1 tbsp.
Depending on the mixing ratio and the use of other ingredients, the following special biscuit masses are distinguished. Viennese mass A particularly thin and juicy version of the biscuit, which is mainly used for cakes. The dough contains up to 20 g of butter, which is then poured into the liquid, but cooled to the end with the ingredients. This can be up to 100%, but usually only half is replaced, or a mixture of 50% nuts and 50% starch is used. Hazelnut Cookies Use convenience foods and starch instead of flour. Finally, add 10g butter and 10g nougat to the mixture. Sponge fruit cake can be topped with cookies after baking. Cook both in option 1 and on the surface of the baked cake. Bake at 190 degrees for 20 minutes.
- Chocolate chip cookies with cocoa or chocolate.
- It contains up to 15 g of oil.
Application of acids less common in the production of wheat bread.
Lactic acid is recommended for use in the processing of flour with weak gluten, which leads to an improvement in the rheological properties of the dough, the color of the crumb and the taste of bread. In such cases, lactic acid is used in an amount of not more than 0.1-0.3% by weight of the flour. Perhaps the use of acetic acid at a dosage of up to 0.1% by weight of the flour. That is, for 500 grams of wheat flour, no more than 1.5 ml is required.
This would be the case if it weren't used as a concentrated acid in countless foods and drinks. In this isolated form, citric acid is extremely dangerous to health. It increases as well. absorption of aluminum in the body, promotes harmful oxidation processes, attacks cell membranes and damages the dental fuse.
Citric acid is ubiquitous
If you are walking through the supermarket, lemons meet you at every turn. And it's not just in the fruit section. The image of sun-ripened lemons can be found on countless detergent labels, dishwashing detergents, decalcifiers, utility rooms, and many other products. The illustration is intended to suggest to the consumer that this is natural freshness - freshness from lemon.
Properties of vinegar in dough
Cooks use vinegar to acidify the dough, to ensure the friability of the dough.
In confectionery, vinegar is used in yeast-free puff pastry, in various types of small cookies to increase their friability and airiness.
Substances rich in lemon juice, together with ascorbic acid, are able to give the dough not only a taste, but also a specific softness.
By analogy with the use of vinegar (acidifier) in the dough, we will use lemon juice in the norm and quantity described above in the topic "vinegar"
That is for 500 grams of rye flour, a 15 ml bookmark is required. lemon juice or 1 tbsp.
Therefore, citric acid as a complexing agent renders traces of harmful metals contained in foodstuffs harmless. This sounds very positive. However, this property of citric acid should be taken with caution, given that citric acid is able to cross the blood-brain barrier. Thus, it can penetrate the brain along with metals.
Citric acid as an acidifier and acid regulator
Below: Best friends: citric acid and aluminum. Citric acid is also used wherever the end product has to convince with a fruity taste. That's why it's on almost every ingredient list for fruit juice, lemonade, iced tea, confectionery, jellyfish, ice cream, jam, canned fruit, and more.
Lemon juice can be substituted for:
¼ tsp citric acid diluted in water;
1 tbsp ;
lime juice, grapefruit, orange, apple, rhubarb or sea buckthorn juice - i.e. any juice high in vitamin C.
Storing Lemons and Lemon Juice
Keeping lemons fresh At a temperature of 6-7 °, lemons are stored for up to 4 months if immersed for a moment in melted paraffin and wrapped in soft paper. But the paraffin should not be very hot, so as not to damage the peel of the fruit. Lemons are well stored in boxes with sand calcined on fire for disinfection.
As an acid regulator, citric acid maintains the desired pH value of the food constant. Aluminum is generally very unhealthy. However, when the metal combines with citric acid to form aluminum citrate, its dangerous effect is greatly increased. This has been demonstrated by the following studies.
Citric acid promotes aluminum absorption
The rather unknown lemon juice diet is especially popular among Hollywood stars. Depending on the variant of the dish, lemon juice is taken or replaced with them. It bears some resemblance to the one in which food is eaten for several weeks. This is especially suitable for a short period of time, for example, to lose weight in a week.
Wash the lemons and squeeze the juice using a special press. Strain the juice through a thick sieve and pour into dark bottles of 250 ml to the beginning of the neck. A layer of almond oil 4-5 cm is poured into the narrow part of the bottle. Seal the bottles tightly with lids or corks, pour over with melted paraffin and keep in a dark, cold place. Instead of almond oil, sunflower oil can also be used if the juice is used to season soups and dishes.
Vitamin C stimulates fat burning in the body and ensures a fast metabolism. And that's exactly what the lemon has more than enough of. This compound plays an important role in the energy metabolism of animal and plant cells. Lemon juice also acts as a natural appetite suppressant.
The classic lemon juice diet is known when fixed meals are allowed. However, if liquids are added, lemon juice should be taken. During the day the juice of four lemons is drunk. Whether pure or diluted with water taste. There should be at least three lemons a day and a maximum of eight. Lemon juice diet recipe: dilute with two liters of water, add 15 tablespoons of maple syrup and cayenne pepper.
If during storage the lemons begin to deteriorate, the fruits must either be used urgently, or the lemon juice should be extracted and preserved. For preservation, ethyl alcohol or heat treatment can be used. 10-15% vodka is added to freshly squeezed juice, the mixture is stirred and bottled in such a way that there is practically no air inside the containers. The bottles are sealed tightly and stored in a cold place. The juice must be used within a few months.
The Lemon Juice Experience
Many actresses swear by this diet.
How Long Should You Use The Lemon Juice Diet
Whoever decides for a lemon a day can confidently continue for several months. You have to be careful with the more complex version. It should not last more than a week, otherwise the stomach will not go with it. Cayenne pepper and citric acid attack the walls of the stomach and this can lead to stomach cramps when exaggerated. And don't forget: no fat burning without movement!It's almost impossible to imagine Asian cuisine here, and here, too, you can find more and more enthusiastic followers. Drinks containing ginger can be easily and inexpensively prepared with minimal effort. Ginger water and tea are not only popular for colds, but also offer a tasty and vitamin-rich variety in cool summers.
Another way to preserve juice is to fill dark glass bottles with it and then heat it in a water bath to 38 degrees. Bottles completely filled with juice are hermetically sealed and stored in a cool and dark place.
The shelf life of a lime is not long. It can be stored for 10 to 20 days in a dry and cool place. And at a relative humidity of 85-90 percent and a temperature of 8-10 degrees, the shelf life of a lime will last up to 1.5-2 months. The longer the fruit lies, the more the appearance of its peel changes. A lime that has been stale will have a dry and flabby rind. It will no longer be as useful as a fresh fruit.
allspice... for 1 tbsp. spice mixture, you need to combine 1.5 tsp. ground cloves with 1.5 tsp. ground cinnamon.Peanut butter You can replace any other refined vegetable oil. It is advisable to replace peanut butter with refined olive oil.
Artichoke Canned artichokes can be substituted for fresh artichokes. And canned artichokes, in turn, are replaced by canned sweet peppers.
Balsamic vinegar can be replaced with wine vinegar. If you want to get as close (as close as possible, of course) to the original taste of balsamic vinegar, try infusing wine vinegar with herbs and spices. This will give it a more refined taste and aroma.
pancake flour- plain flour and baking powder
Garam masala(spicy mixture) - 1 tsp each. turmeric, coriander and cumin.
capers sometimes they write that they can be replaced with pickles (pickled vegetables).
Maple syrup- can be replaced with honey.
Cream fresh- replaced by thick non-acidic sour cream.
Canned apricots and peaches interchangeable.
Corn starch- is replaced by any other starch.
Sesame oil replaced with olive.
Chicken in especially desperate cases, it is replaced by veal or pork. Sometimes even tuna.
Lime- juice and zest can be replaced with lemon.
Lemongrass replace with melissa.
Lemon juice you can replace 1/4 tsp. citric acid diluted in water, or 1 tbsp. table vinegar.
Leek- you can also replace onions and vice versa - for a milder taste, you can replace onions with leeks.
Shallot- ordinary small onions.
Mascarpone(Mascarpone) can be replaced with full-fat cottage cheese, or a mixture of heavy cream and cottage cheese. And you can also mix an equal amount of fromage fre (cottage cheese) and natural yogurt.
Raw sugar- replaced by regular sugar.
Olive oil vegetable, although it is more useful to cook on olive oil.
oregano and marjoram are interchangeable.
Parmesan can be replaced with any hard cheese: Lithuanian "Rokishkis" or "Dzhyugas", Grana padano, Russian, etc.
Buttermilk is replaced by milk and natural yogurt in a ratio of 1:1.
baking powder(baking powder) - for 20 g you need to mix 5 g of baking soda, 3 g of citric acid and 12 g of flour. This amount of powder is calculated on 500 g of flour.
Polenta(corn porridge made from wholemeal flour) - Corn grits. Grind it in a coffee grinder and you will get real flour for making polenta!
fondant- replaced with icing or melted chocolate.
Tomatoes in some recipes, you can replace ketchup or tomato paste.
Radichio can be replaced with a regular salad or red cabbage, depending on the recipe.
Self rising flour= pancake flour
Celery can be replaced with thinly chopped fresh cabbage.
whipped cream if the recipe calls for whipped cream, try 1.5 cups of condensed milk and tsp. lemon juice. Whip like regular cream.
Another variation for whipped cream is to mash a banana and beat it with egg white. Add a couple of drops of vanilla extract and sugar.
Sour cream is replaced in foreign conditions by natural yoghurt and vice versa.
Chees Feta- is replaced by cheese and vice versa.
Mozzarella cheese- replace sulguni.
Philadelphia cheese- cheese "Almette" from Hochland.
Golden syrup- is replaced simply by sugar syrup or honey.
Fromage free- thick yogurt or sour cream.
Chocolate- a chocolate bar is replaced by 3 tbsp. cocoa powder and 1 tbsp. vegetable oil.
What to replace eggs- regular sugar, added about 3/4 of the recommended amount.
Essence for flavoring dough- is replaced by any citrus extract with the addition of cognac, lemon, orange or rum.
Too expensive
fresh berries - frozen berriesportioned "instant" porridge - quick-cooked oatmeal
salmon, salmon, other fresh or frozen fish - canned fish
low-fat and pickled cheeses - tofu
olive oil - sunflower oil
low calorie ice cream - frozen yogurt
What can you substitute for mascarpone cheese?
1 pack of cream cheese (cream cheese)1/4 cup cream (fatty)
2 tbsp butter, softened
Mix all ingredients in a bowl. Use in place of mascarpone in any recipe.
What can replace Mascarpone cheese 2
3 yolks1/2 cup sugar
1/3 cup milk or 10% cream
1 pack of Rikota cheese (a kind of very soft cottage cheese) ~425g
1 cup heavy cream, whipped (35% fat).
In a saucepan, beat the sugar, yolks and milk with a whisk. Cook over low heat for 2-3 minutes. Cool. Stir in ricotta and whipped cream.
Mascarpone substitute for Tiramisu
1 pack of cream cheese (cream cheese) 225 gr3 tbsp sour cream
2 tbsp cream 35%
Mix all ingredients and use to prepare Tiramisu.
What to replace eggs
How can you replace eggs in the preparation of certain dishes, if they suddenly were not in the refrigerator.When preparing a culinary product, the egg can be replaced:
1 egg = 2 tbsp milk + 1/2 tbsp. lemon juice + 1/2 tbsp. soda1 egg = 2 tbsp milk + 1/4 tsp. baking powder
1 egg = 2 tbsp water + 1 tbsp. vegetable oil + 2 tsp baking powder
1 egg = 2 tbsp water + 2 tsp baking powder
1 egg = 2 tbsp corn or potato starch
1 egg = 1 tbsp milk powder + 1 tbsp. corn starch + 2 tbsp. water
When preparing sweet pastries, the replacement is as follows:
1 egg = 1 tbsp corn starch + 2 tbsp. water1 egg = 1 banana, mashed
1 egg \u003d 2-3 tablespoons of soy flour beat the whisks with a little water (you should get a foam) and pour into the dough.
Spreading your wings wide, you are sure to hit someone.
What can replace products for Japanese cuisine?
A new-fangled trend at the present time is various exotic cuisines that offer us dishes that are completely unusual for our stomach.Considering that natural ingredients used, for example, in Japanese dishes should only be fresh, and they can only be purchased in Japan itself or nearby, the question of an equivalent replacement for the missing components comes up. Some ideas for replacing components:
- Japanese sushi rice Can be substituted for round grain rice.
- rice vinegar can be replaced with grape vinegar. To do this, combine grape vinegar (4 soup spoons), salt (1 teaspoon), granulated sugar (3 teaspoons). Then put on fire and warm up a little, it is not necessary to bring to a boil. Salt and sugar should be completely dissolved.
- Wasabi- it is very difficult to find a replacement for this product, you can, of course, try to replace it with mustard or make a mixture of horseradish and mustard. But this replacement cannot be called equivalent.
- Japanese soy sauce- can be replaced with any other soy sauce, which needs to be diluted a little with water.
- Daikon- you can try replacing it with green radish or radish.
- Mushrooms having Japanese names - can be replaced with our ordinary mushrooms.
- Mitsuba greens- can be replaced with parsley.
- clam juice- you can replace with fish broth.
- Shiso leaves you can find a substitute for lettuce.
Citric acid is a product that can be found in any home. It is widely used both for preparing various dishes and in everyday life, as a cleaning agent or as a component for bleaching lotion, hair rinse. How can you replace citric acid, if it is over, some simple tips will tell you.
Curious! Citric acid was first obtained from unripe lemons, hence its name. The first to synthesize it was the Swedish pharmacist Karl Schleele in 1784. Now it is obtained synthetically from beets.
Citrus instead of citric acid
- The most natural alternative to citric acid in cooking is a regular lemon or lime.
On the note! The juice of 1 lemon can replace 1 teaspoon of citric acid. When preparing desserts, from a few drops to 1-2 teaspoons of lemon juice will be enough to replace citric acid.
- If there was no lemon at hand, oranges or tangerines will quite cope with the task of replacing citric acid.
On a note! Citrus fruits not only give the necessary acid to the dish, but also enrich its aroma and taste.
The most successful would be to replace citric acid with citrus fruits when cooking:
- creams: protein, creamy, custard;
- sweets;
- meringue;
- mousse;
- syrups;
- baking powder for dough;
- fillings for pies, pastries and cakes.
Citric acid is added to the dough to give baked goods a pleasant taste with a slight sourness. Using citrus zest, vanillin or cinnamon instead, you can get not only tasty, but also very fragrant pastries.
On a note! A few drops of lemon juice will make it easy to whip the proteins into a strong foam, prevent it from settling, and make it snow-white.
Citric acid, being excellent anti-crystallizer, is an essential ingredient in syrup and fudge recipes. Thanks to its addition in a strictly defined concentration, you can get a thick, non-candied syrup that is perfectly whipped into fudge. Having replaced the acid with lemon, you will have to play around to achieve the required concentration of acid in the product.
How to replace citric acid in conservation
When preparing compote, jam or jam from shadberry, quince, gooseberry or chokeberry, you can’t do without citric acid, because it is it that gives them a piquant sourness. In this case, instead of citric acid, you can use orange or lemon zest and citrus juice, or applesauce and zest.
Sour berries instead of citric acid
Citric acid is a component often used in preservation to set off the taste of sweet berries and fruits or to protect compotes and jams from spoilage. Some recipes for canned and pickled vegetables also recommend using citric acid as a preservative. Usually, recommendations to replace vinegar with citric acid are associated with problems in the gastrointestinal tract. But if citric acid was not at hand, then whole berries can be used instead:
- red currant;
- cranberries;
- cranberries.
Sour berries will give an original flavor to pickled cucumbers, zucchini, peppers, and tomatoes.
On a note! Instead of citric acid, when canning vegetables, you can use for a 1 liter jar:
- 200 g red currants or,
- 200 g rowan or,
- 100 g lingonberries or,
- 100 g cranberries or,
- 100 g Chinese lemongrass or,
- 0.5 liters of fresh tomato juice or,
- 100 g sorrel or,
- 1 sour apple or,
- ½ small bunch of grapes or,
- juice of ½ lemon.
The berries are washed and placed in jars with vegetables, and sorrel is recommended to be boiled and mashed first, and then added to jars. On the basis of a decoction of sorrel, you can prepare an excellent pickle for pickling cucumbers.
From the use of sour berries, fruits and vegetables as natural preservatives, home-made preparations will become not only tastier, but also healthier.
Natural juice instead of citric acid
Juices obtained from fruits and berries contain a significant amount of organic acids and are quite capable of replacing citric acid in the preparation of some dishes:
- desserts;
- compotes, jelly and other drinks;
- jams and marinades;
- sauces and gravy.
On a note! Citric acid is often used as an essential component of meat marinades. For example, a lamb leg is marinated in a marinade with the addition of citric acid: ¼ teaspoon per 2 kg of meat with a bone. In this case, grape or pomegranate juice can be used instead of acid. They will not only make the meat tender, but also give a pleasant taste.
For these purposes, it is better to use natural, unsweetened juice:
- grape;
- pomegranate;
- cherry;
- cranberry;
- apple.
On a note! Sour fruit or berry juice, added when cooking jam, will allow the fruit not to lose its attractive appearance, and the jam will not be sugared.
Vinegar instead of citric acid
When preparing a marinade for cucumbers and other vegetables, vinegar can be used instead of citric acid:
- apple;
- wine;
- canteen.
Microbiologically obtained natural fruit vinegar retains all the bioactive substances contained in the fruit, so replacing the acid with natural fruit vinegar will only bring health benefits.
Apple cider vinegar and wine vinegar can also be used in place of citric acid in fruit and berry dishes. It will be enough to add 1-2 teaspoons of fruit vinegar at the end of cooking.
On a note! 5 teaspoons of 3% vinegar can replace 1/2 teaspoon of citric acid. 4 teaspoons of 9% vinegar will replace 1 teaspoon of citric acid.
In everyday life, citric acid is actively used to clean kettles from scale. In this situation, table vinegar with soda can replace it.
As you can see, there are a lot of ways to replace citric acid. Some of them, in their qualities, not only fully compensate for the lack of citric acid, but also improve the taste and aroma of the dish. In some cases, replacing the citric acid can be quite a hassle, as it requires experience to adjust the right percentage of acidity in the dish.
Quite often in culinary recipes there is an instruction "sprinkle a dish (mainly salads) with lemon juice." Citrus fruits are generously added to pastries. The sour lemon juice makes it less cloying. Citrons are added both to dough and creams. They use the zest of an exotic fruit, and candied pieces of pulp and skin. But the most common ingredient in dishes is lemon juice. It is added both to soups (for example, hodgepodge) and to drinks - tea, alcoholic and refreshing cocktails. This article is devoted to one question: is it possible to replace lemon juice with citric acid? And if so, how to introduce white crystals into the composition of the dish? What are the proportions? What needs to be done to make the dish taste as if it had natural lemon juice? You will read about it below.
What is citric acid
What is this white crystalline powder really? Undoubtedly, it is a synthetic material. And before clarifying the question of whether lemon juice can be replaced with citric acid, we must establish a connection between these two products. Does synthetic powder have anything in common with citrus fruits? Citric acid was first discovered by the Swedish pharmacist Karl Scheele in 1784. How did he get it? He isolated it from the juice of unripe lemons. As you can see, there is a direct connection between these products. The resulting powder is a tribasic carboxylic acid. It dissolves perfectly in water when it reaches at least eighteen degrees. Citric acid also combines well with ethyl alcohol. Therefore, it can be used to make homemade tinctures and vodkas. But in diethyl ether, the powder is poorly soluble. 
Industrial production of citric acid
Any reasonable person will ask: if the powder is extracted from citrus fruits, then why is it so much cheaper than fruit? After all, an eighteenth-century apothecary evaporated natural juice to get white crystals. Then shag biomass was added to lemon juice. This plant also contains a large amount of this acid. In modern times, industrial production receives powder by biosynthesis from molasses and sugar using strains of the mold fungus Aspergillus niger. Citric acid is used not only in cooking, but also in medicine (including to improve metabolism), cosmetology (as an acidity regulator), and even construction and the oil industry. The world volume of its production is more than one and a half million tons. And about half of this amount is produced in China. In light of this, the question of whether lemon juice can be replaced with citric acid seems even more relevant. Especially if the label says "Made in China". 
The benefits of citric acid
Synthetic powder is widely used in the food industry and is labeled as E330-E333. But is this flavoring completely safe, is it possible to replace lemon juice with citric acid without harm to the body? The powder is used in the food industry, not only to improve the taste of the product. Citric acid prevents the development of microorganisms, the appearance of mold and unpleasant odors. Therefore, E330 is also used as a preservative. Despite the fact that citric acid is no longer extracted from fruits, it, like citrus fruits, improves vision, strengthens the immune system and has a positive effect on the digestive system. Since it speeds up the metabolism, it is used in diets to reduce excess weight. This substance removes toxins, toxins, harmful salts from the body. 
Harm of citric acid
Not all people can tolerate citrus fruits. These fruits can cause an allergic reaction. Similarly, citric acid is unacceptable for some people. With caution, it should be used by patients with gastritis and stomach ulcers. But we wondered: can citric acid replace lemon juice? It's time to answer it. Yes maybe. But in the case of powder, care must be taken not to make the solution too concentrated. After all, then it can lead to discomfort in the stomach, to heartburn, colic and vomiting. Do not eat undissolved powder, as it causes burns to the mucous membranes.
Subtropical fruits cannot be called cheap. And in most recipes, the dish requires only a couple of drops or a teaspoon of lemon juice. The rest lies in the refrigerator for a long time, dries and withers. Whereas citric acid in a bag can be stored for years. Yes, and it costs mere pennies. Therefore, experienced housewives usually answer the question of whether citric acid will replace lemon juice: “Yes! And vinegar too! And it can also be used to wash metal surfaces contaminated with limescale and rust.”
As for cooking, the range of dishes in which you can use both citrus juice and citric acid is quite wide. If you are kneading dough, you can mix a small amount of synthetic powder with flour. In other cases, acid crystals must be dissolved in warm water until the concentration of ordinary lemon juice is reached. The proportions are. A small pinch (some recipes recommend on the tip of a knife) to fifty milliliters of warm water. The solution should be cooled.
- lime and lemon
- Varieties of citrus fruits
Lime vs Lemon - What's the difference?
The first difference is color. Limes are green and lemons are yellow. The taste of these citrus fruits also varies, so it is not always possible to replace lime with lemon in cooking and vice versa. Unlike lime, lemon is less acidic, lime juice, for example, has a slightly bitter and slightly harsh taste.
Benefits of Limes and Lemons
Both types of citrus fruits are high in vitamin C, lime in this regard is ahead of lemon. Both lime and lemon contain ascorbic acid, iron, potassium, phosphorus, magnesium, calcium, pectin and essential oils, due to which these fruits exude an incomparable aroma.
Contraindications
It must be remembered that limes and lemons are contraindicated for those who suffer from gastritis, peptic ulcers and pancreatitis. Acute nephritis, enteritis, hepatitis and colitis are a contraindication to the use of these types of citrus fruits. Individual intolerance can cause lime and lemon to be excluded from the diet.
How to use limes and lemons in cooking
Both types of citrus fruits are not an independent dish. They can be attributed to a tonic and aromatic additive that improves the taste of other products. Freshly squeezed juice goes well with fish, vegetable salads, hot fatty dishes and kebabs. Various cocktails, for example, "Mojito" or "Margarita" are not complete without lime and lemon juice
You can add lime to dishes at any time during cooking, and lemons are usually used just before serving so that they do not lose their flavor.
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Is it possible to replace lemon juice without losing taste and aroma
Lemon juice is used in cooking to spice up various dishes. But fresh fruits are not always available. Can lemon juice be substituted and with what? Find answers in this article.
Lemon juice contains many valuable elements, the most important of which is ascorbic acid. It improves memory and attention, prevents inflammatory processes and tones the body. At the same time, the product is low-calorie.
As an addition to dishes, juice is used:
In salad dressing;
As a component of gourmet sauces;
For the manufacture of soft drinks;
For baking and creams.
Ready-made fish and meat dishes are sprinkled with lemon juice to spice them up and reveal the aroma of the main spices.
But most often lemon juice and zest are used in baking. They are added to dough or cream. If you prepare a cream with eggs and butter, it will delight lovers of sweets not only with a pleasant taste, but also with an unusual texture. It does not contain much moisture, so it will not spread over a cake or cake and will retain its volume.
You can replace milk or water with juice when making fudge. In large quantities, the juice is used in the manufacture of desserts with ricotta cheese.
Most often, in the absence of fresh lemons, concentrated lemon juice is used - it is sold in most supermarkets. You can get the necessary ingredient from lime, grapefruit, rhubarb, sour apples. You can extinguish soda with cranberry or sea buckthorn juice.
What can you substitute for lemon juice in baking? To do this, use table vinegar at a concentration of 6%, apple and wine vinegar. Such a composition can be left undiluted or a little olive oil can be added to it if dressing is made for salads and sauces. If you take the usual 9% vinegar, it must be diluted with water in equal proportions.
How to replace lemon juice with citric acid? To do this, dilute a pinch of acid in 50 ml of warm water and cool. If a brighter sourness is required, then half a small spoonful of apple cider vinegar is added to this composition.
The range of dishes where lemon juice is used is quite large, and for each you can choose an adequate analogue. Keep in mind that some people are allergic to one or another type of citrus. Then it is better not to use them, but to add diluted citric acid.
Can lime be substituted for lemon?
Who doesn't love citrus fruits? They have a sour taste and an unforgettable aroma, they are added to meat and fish dishes, drinks, and desserts. In cooking, we most often use lime, but abroad, its colleague, green lime, is more popular. Is it worth paying more and buying it? Or is it still better to opt for an ordinary lemon? We will talk about this in our article.
Lemon and lime: what is the difference, the difference
First of all, let's talk about the general features. Both fruits are citrus fruits, they contain large amounts of vitamin C. They also have a sour taste and a bright, incomparable aroma. In addition to vitamin C, fruits contain essential oils, fiber.
Both citrus fruits have approximately the same nutritional value (calorie content). Both lemon and lime have 30 calories per 100 grams, 2.8 grams of fiber. Despite this, lime contains slightly more carbohydrates and less protein.
What is the difference between lime and lemon? Despite having similarities, citrus fruits have many significant differences, which we will talk about right now:
External difference. It is unlikely that you will confuse lemon and lime, because they are visually different. Lemons are larger, they have a yellow color. Lime can be recognized by its small size and green or deep yellow color. The peel is also different, and the lemon is thicker and tougher.
Cultivation in different regions. Lemon is grown in subtropical regions, while lime is grown in tropical regions with higher humidity. Lemon trees are several times higher (7-8 meters), lime trees reach a height of about two meters. The advantage of lime trees is that they bear fruit throughout the year, and unlike lemon trees (only once a year).
Taste qualities . Despite the fact that both fruits have a sour taste and a similar aroma, they are still different. What they have in common is that they are both sour. Lime can be recognized by its sharper taste with bitterness. You probably don't want to eat a lime wedge on its own or with sugar, like lemon, which has a milder flavor. That is why limes are most often used for cooking and drinks.
Acidity
. Despite the fact that both fruits have similar acid levels, this indicator is still different. The acidity of lemon juice is between 2 and 2.6, while lime juice is between 2 and 2.35.
Beneficial features. Did you know that lemons contain much more vitamin C? How much exactly? 100 grams of lemon contains about 53 mg of vitamin C, and 100 grams of lime contains only 29 mg, almost half as much.
Application in cooking. Limes can not be added to every dish because of their sharp taste. Lemon is more versatile, it is added to tea and coffee, salad dressings, sauces, pastries and desserts, meat, fish, seafood dishes.
Lime is most often added to dishes of Asian cuisine, Latin America, to alcoholic and not only cocktails, to some desserts. It is used to make such famous cocktails as Mojito, Margarita.
Lemon and lemon juice are added not at the beginning, but at the very end of cooking. This is due to the fact that with prolonged heat treatment, it loses its properties and taste. But his green counterpart can be added at any time - both at the beginning and at the end of cooking.
Storage conditions. If you are looking for a citrus fruit that will last as long as possible, choose a lemon. Lime will keep fresh in the refrigerator for only a couple of weeks, but its yellow counterpart - a couple of months.
Can lime be substituted for lemon?
We recommend sticking to the recipe and not trying to replace one citrus fruit with another. Why? This will affect the taste of the dish. By adding the wrong fruit, you risk spoiling the dish, so it's best not to experiment and follow the recommendations that are presented in the recipe. If you still decide to replace, keep in mind that lime juice is more concentrated and you will need less of it.
How to drink tequila with salt and lemon
Tequila is the famous alcoholic drink, which is considered a real symbol of the country of cacti in Mexico. 
The unique taste of tequila has appealed to many people, even those who do not consider themselves zealous fans of alcoholic beverages.
And if in the homeland of tequila, in sunny Mexico, the question never arises - how to drink tequila correctly, then for many residents of European countries this question remains open. Which way to choose and how to snack on alcohol in order to fully enjoy the amazing taste, the bouquet of an alcoholic drink.
Tequila is made from the fermented and distilled juice of the agave, a plant in the cactus family. The strength of the alcoholic beverage is about 40 °. Considering the peculiar taste of the strong drink and the high level of strength, it becomes obvious that it is simply necessary to eat it.
Why is tequila eaten with salt and lemon
It has long been traditionally believed that Mexican tequila should be drunk with salt and lemon. Despite the fact that in Mexico a similar method of drinking an alcoholic beverage is not used, and it is drunk differently, it has gained immense popularity among residents of other countries. Where did this custom come from, and why did the choice fall on lemon and salt? 
There is a legend that this custom dates back to the middle of the 19th century. It was then that a terrible influenza epidemic raged in Mexico, which claimed thousands of lives. But, since the level of medicine at that time left much to be desired, and ordinary Mexicans simply did not have money for expensive medicines, doctors attributed to them the use of tequila with a salted lime wedge. This was done with the expectation that when people drink alcohol, at least some useful components get into a weakened body. Today, completely different means are used to treat influenza, but the tradition of drinking tequila with a salted lime slice has firmly taken root among fans of the original drink.
Why exactly salt, and not sugar, for example, or any spices? The answer is simple - agave juice has a characteristic sweet taste, and therefore the finished alcoholic drink has a pronounced sweetish aftertaste. In order to neutralize the sweetness of an alcoholic beverage, salt is used.
Tequila with salt and lemon - drink it right
Lime is considered the best snack option for Mexican alcohol. But, since lime is not very common in the post-Soviet spaces, it can be successfully replaced with ordinary lemon. The technique of drinking a strong drink with lemon, and best of all with lime, can be divided into several stages.
Fans of "thrill" sensations may like the following recipe - mix salt with black pepper in any desired proportion, lick off the mixture of salt and pepper, drink tequila and snack on a slice of lime or lemon.
Original ways to drink a Mexican drink
You can try drinking tequila a little differently.
- Pour alcohol into a special glass.
- Pre-wash the lime or lemon under running water, dry with a paper towel and cut into thin slices, removing the seeds.
- Sprinkle generously with salt on each slice of lemon or lime, then quickly drink the drink and have a bite of the prepared citrus slice.
- Tried many ways but nothing helps?
- Another coding turned out to be ineffective?
- Is alcohol destroying your family?
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A very unusual, but extremely interesting recipe that will allow you to feel all the exotic, unusual taste of a Mexican alcoholic drink. To prepare it, take a large lemon, cut it into two halves. From each citrus half, you need to carefully remove the pulp so as not to damage the wall of the fruit itself.
It is necessary to pour alcohol into the peeled half of the lemon, add an ice cube and leave for a few seconds so that the alcoholic drink absorbs the lemon freshness. Then you can drink the liquid - in this recipe, the lemon plays the role of a kind of glass.
Thus, unusual and original drinking options will reveal the amazing taste of tequila, and salt and lemon will give a unique sensation.
There is no cure for alcoholism.
Lemon and lime: differences, choice, use
Lemons are yellow, sour and grow in the subtropics, while limes are green, with a slight bitterness and are born in the tropics. They are used in cooking in different ways, and in some cases they are not even interchangeable.
Lemons and limes are the closest relatives of citrus fruits, famous for their high content of vitamin C (and limes even have more of it). Ascorbic acid increases the body's resistance to infections, helps produce collagen and maintain skin elasticity. Just do not forget that in the air it quickly collapses, so the fruit should be cut just before serving. However, they are rich in more than one ascorbic acid - they also contain vitamin P (it is needed for vascular health), pectin, iron, phosphorus, potassium, calcium, magnesium and, of course, essential oils, thanks to which the fruits smell incomparably and have excellent bactericidal properties. qualities. The beneficial properties of lemons and limes are very similar, but it is impossible to say that they are twin brothers.
Eat the whole lemon!
There are fruits from which a lot of waste remains, but with a lemon, absolutely everything goes into business - this citrus has no useless parts. Unless you have to throw away the seeds, unless, of course, you decide to plant them in order to grow your own lemon tree.
Smooth, shiny, elastic
A lemon bought in the market or in a store may turn out to be bitter, thick-skinned, overripe, spoiled, frostbitten and unflavored. So before you toss a solar product into your shopping cart, consider it. Do not pay attention to the intensity of the yellow color (fruits are different), but check the smoothness of the peel - as a rule, bumpy citruses have a very thick shell and little pulp. Another good lemon should be without dark flabby areas and preferably shiny, as if polished, because this is a sign of a fresh fruit. When choosing a citrus, do not be too lazy to squeeze it a little in the palm of your hand - a copy that is too hard will be immature, and too soft may turn out to be rotten. When pressed, a quality lemon is elastic and slightly springy.
In sliced citrus fruits, all the pulp granules should be filled with juice. If you find bursting "capsules", then the lemon has been frozen and will certainly be bitter. However, such fruits can be recognized even in the store by brown dots resembling traces of smallpox.
Juice vs Fat
Lemon, unlike its sweeter counterparts - tangerine, orange and grapefruit, is not an independent dish (only a few can eat it in its pure form), but it is considered an excellent spicy addition to other products. Its slices are traditionally served with tea and coffee, and, according to etiquette, they should be peeled and put on a socket. Freshly squeezed juice can be seasoned with vegetable salad, as they do in the Caucasus, or poured over fish - the meat of sea, river and lake inhabitants is ideally combined with citric acid. By the way, it also improves appetite and has a fat-splitting property, so citrus slices are put in fatty hot dishes, rich hodgepodge and served with barbecue.
Peel - in business!
Nutritionists advise eating whole lemon slices, along with the peel and soft white layer, because they contain the maximum amount of vitamin C and bioflavonoids. But for cooking, albedo (white layer) is not suitable - if it gets into your pastries or hot, the dish will become bitter. Therefore, before preparing the zest, remove it, grind the remaining peel and sprinkle it with sugar - you just have to take it out of the refrigerator from time to time and add it to cookies, pies and any other pastries.
To flavor savory treats, cut the zest, air dry it well, and pour it into a tightly sealed jar. Exactly the same crusts will come in handy for you as a natural deodorant for your home.
Essential lime
If a lemon can lie in the refrigerator for several months, then lime is stored very little - even in ideal conditions (+4? C), it “lives” no more than one and a half to two weeks. And the differences between citrus brothers do not end there.
Green competitor
The rules for choosing a lime are similar to the recommendations for buying lemons - a quality fruit should be smooth, shiny, elastic, without mold and dark spots. This citrus can be either green or yellowish, but its flesh is always bright green. And the native of the tropics, unlike its subtropical relative, has a thinner peel. And his juice is sharper, sourer, “thicker” and with a slight bitterness. Therefore, if instead of the lime indicated in the recipe you take a lemon, the taste of your dish will turn out to be somewhat different. If the situation is hopeless and you still decide to make a “substitution”, remember: you will need about a third less lime juice than lemon juice.
For cocktails, guacamole and tom yum
It is customary to pour lemon juice into dishes “at the finish line”, when the food is almost on the table, but lime can be added both at the beginning of the process and during its preparation. First of all, it is one of the main ingredients of alcoholic cocktails - a bitter fruit is perfect for Mojito and Margarita. Just press it immediately before cooking, otherwise the citrus essential oils will evaporate.
Lime is absolutely indispensable in the national cuisines of Southeast Asia and Latin America, primarily Thailand and Mexico: it is added to almost every local dish. Mexican lime juice is used for marinades, flavored with seafood, meat or chicken, creating very bright flavor compositions in combination with hot red pepper. Mexicans believe that sourness is also necessary in the most famous local guacamole sauce. And those who have traveled to Thailand will definitely remember the sour and spicy tom yam soup, which is boiled with kaffir lime. This fruit contains almost no juice, so Thai, Indonesian and Cambodian dishes use its zest and leaves.
In the Arabian Peninsula, limes are boiled in salt water and then dried in the sun - this is how the special Arabic spice lumi is made, which is added to bean or rice dishes, giving them a delicate citrus aroma.
Expert opinion
Roman Burtsev, corporate chef of the East-West company
Cook bananas in lemon glaze. Pour 1/4 cup of water into a saucepan, add half a cup of sugar, put on fire and let it boil. Slowly, stirring constantly, enter 1.5 tbsp. tablespoons of starch, diluted in a small amount of water, and continue to cook until thickened. Then remove the mass from the heat, add 1/3 cup lemon juice, 1 teaspoon lemon zest and 2 tbsp. tablespoons of butter. Cut a banana (5-6 pieces) into 4 pieces, dip the pieces in the prepared mixture, place on a tray, sprinkle with chopped nuts and put in the freezer overnight. Top dessert can be decorated with lemon zest in the form of a spiral.
Lemon lookalikes
Citron. This awkward fruit has an oblong shape similar to a lemon, but it reaches a length of 20-40 cm and a diameter of 14-28 cm. Its pimply shell, almost 2.5-5 cm thick, hides a very small amount of sour-sweet and slightly bitter pulp. Therefore, the most important thing in a citron is the peel. Candied fruits are boiled from it, jams are made, added to dishes.
Bergamot. It was obtained by crossing citron with other citrus fruits. Its fruit is spherical or pear-shaped. Citrus is grown for its essential oil - it is extracted from flowers, fruits, leaves and peel.
Stars on citrus
Nadezhda Babkina
- Make a banana-lemon cake - you won't regret it! To do this, crumble 300 g of cookies, pour 3 tbsp. spoons of melted butter and put in a mold. Grind the lemon in a blender, mix with a can of boiled condensed milk and put on cookies. Then make a layer of circles of bananas sprinkled with lemon juice, pour 250 g of whipped cream and put in the refrigerator overnight.
Marina Khlebnikova
- I make cuts on the carcass of the fish at 45 degrees every 3 cm and stick lemon slices into them. Then I wrap it in foil and bake it. You have no idea how spectacular the dish turns out! Of course, the fish can be poured with lemon juice, but when it is cooked with zest, it turns out to be more delicious. I generally respect lemon peel. Try to grate it and put it in cheesecakes - the guests will be delighted.
Alexander Polovtsev
- On the one hand, lemons and limes seem to be some kind of secondary fruit, but on the other hand, how can one live without them? For example, I love tea with lemon and a lot of sugar. But what about cognac without a sour slice? Yes, he will not drink without lemon! I also recently discovered a real Cuban mojito. Was on Liberty Island and asked the waiters to spare no for a lime cocktail.
What is a substitute for lemon juice
Lemon is a very useful, but, unfortunately, very allergenic product. The problem of how to replace lemon juice can arise both in the preparation of various dishes and in the treatment of this product in traditional medicine.
Substitutes for lemon juice in cooking
Lemon juice and zest can be replaced with a similar citrus lime. This natural substitute is closest to lemon in properties, but also belongs to citrus fruits, therefore it is not applicable for allergy sufferers. Instead of lemon, this fruit can be added to tea, as well as served with cognac or vodka.
When preparing salads or sauces, lemon juice is usually replaced with apple cider vinegar.
Citric acid, both in cooking, for example, in the preparation of lemonade, and for various household needs, is often replaced with a lemon. The juice of one fruit is replaced by 1/4 tsp. acid, which is diluted in 1 tbsp. l. water or apple cider vinegar.
In medicine
Almost half of the daily requirement of vitamin C, which is so necessary for the body, is contained in one large lemon. For the prevention of beriberi, instead of lemon, you can use ascorbic acid, as well as vitamin complexes and products containing it. For example, in the treatment of scurvy, onions are used.
In the so-called. “Health cocktails” replace lemon juice with the product of pressing other citrus fruits: oranges, grapefruits, tangerines, nectarines, etc.
For disinfection, a plantain leaf and other herbs that have an antiseptic effect can be applied to the damaged area instead of lemon.
Lemon is used for sore throat, hypertension, urolithiasis and other diseases. In these cases, lemon juice will replace the appropriate medication.
Lemon juice in cosmetology is often used to lighten hair, skin, make them shiny and silky. For this purpose, citric acid, chamomile extract, industrial products based on hydrogen peroxide 3% are also used.
With lemon juice, you can clean your hands from paint that has eaten into cracks, etc. Have the same ability berries, in which there is a lot of acid (black and red currants, cherries, etc.), as well as synthetic citric acid.
To make the teeth brighter, they are rinsed with a solution of lemon juice, sometimes soda is used instead. This should be done no more than once a week.
Hydrogen peroxide and citric acid are also used to remove stains from clothes, clean silver, etc. For this purpose, along with lemon, soda and various stain removers are also used.
There are several ways to substitute lemon juice. Having tried them empirically, you can choose the best option for different areas of life.
Are lemon and lime the same thing?
lime and lemon completely different fruits, the only thing is that they both belong to the citrus family. They also taste slightly similar to each other. But the most basic, visually striking difference is their zest (peel) of a different color.
Lemon - yellow. Lime - green(and slightly smaller than a lemon).
No, they are different fruits. Lemon has a yellow color and an elongated shape with a spout, lime green is round in shape (these are those that are found in our markets).
When I first saw limes for sale, I thought they were unripe lemons.
It turned out to be lime. The lemon is big and yellow, the lime is small and green.
Lemon, although sour, has been loved by us since childhood (especially when it is added to tea with honey during a cold, it immediately becomes lighter and warmer).
Lime has a specific taste, it is difficult to eat it in its natural form, so it is added to drinks, fresh juices, mojitos.
By the way, it is believed that there is even more vitamin C in lime than in lemon, so lime is healthier than lemon.
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