A squeeze of lemon is as good as a dash of salt in bringing out the flavor of just about any food. The acidity cuts greasiness & heaviness – giving food a fresh, clean taste.

Food acids (lemon juice) are added to make flavors “sharper” & act as preservatives & antioxidants. Acidity regulators are used to change or otherwise control the acidity & alkalinity of foods.

Acids in lemon juice break down raw meat, allowing the marinade’s oil & spices to deeply penetrate and infuse the meat with flavor and moisture. Chefs warn that denaturation can “cook” meat to toughness if it’s left to marinate certain types of meat too long!

One lemon contains a full day’s supply of ascorbic acid, or vitamin C. Lemon juice is also about 5 percent citric acid, making it a natural for slowing the browning or oxidation of fresh, raw foods: apples, avocados, bananas, & other fruits.

Most lemons are Eurekas or Lisbons. Eurekas have thicker rinds. The Meyer “lemon” is thought to be a cross between lemon & mandarin orange. Lemon-fragrant that is perfect for both savory & sweet dishes.

While fresh is best, lemons preserved in salt are a fragrant, distinctive flavoring in Moroccan and Middle Eastern stews, tagines, & other dishes. #chef #food #restaurant #kitchen #flavor #taste #green#foodservice