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Forum
-> Recipe Collection
-> Yom Tov Dishes & Menus
FranticFrummie
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 Sun, Sep 29 2019, 3:03 am
Lemon and lime juice work perfectly well. Just use the same amount as you would for vinegar, and adjust to taste.
Fresh juice is best. If you buy the juice in a bottle, you might want to use a little more, unless it will make your recipe runny.
If you want to add a little zing, scrub the peels well and then grate them very fine. Then you can add them to the recipes.
You get more juice out of lemons and limes if you freeze them first, and then bring them back to room temperature before squeezing. When you freeze them the juice expands and the frozen crystals break through the cell walls, making it easier for the thawed juice to be released.
Shana Tovah!
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top mom
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Sun, Sep 29 2019, 4:55 am
Thanks FF!
Will definitely keep in mind
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Simple1
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Sun, Sep 29 2019, 7:34 am
It's funny, because I grew up cooking with lemon juice, not vinegar. (Sefardic cooking).
And we hold not to use lemon either on RH. But minhagim might be different.
Thanks for the lemon tips. Love fresh juice the best!
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southernbubby
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Sun, Sep 29 2019, 7:41 am
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We were told that the actual flavor of the dish is what is most important; that it should not be a sharp or bitter flavor.
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MiriFr
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Sun, Sep 29 2019, 8:01 am
| southernbubby wrote: | | We were told that the actual flavor of the dish is what is most important; that it should not be a sharp or bitter flavor. |
Yeah me too! I cook with vinegar no problem. As long as it's not pickles or chrain or something that's specifically vinegary.
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cbg
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Sun, Sep 29 2019, 8:30 am
We go by flavour as well
But I saw here on Imamother that some ppl use defrost orange juice concentrate
Never tried it though
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Ruchel
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Wed, Oct 02 2019, 2:51 pm
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In the end remember those are minhgim. There's no siman for sweet year like a SWEET year
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