How to replace lemon juice? Helpful Tips

Lemon juice is an indispensable assistant in many household matters. In addition to cooking, there are a huge number of options for its use. For example, cleaning the microwave or kettle from scale. But not uncommon there are situations when there was an idea to make something tasty, and this citrus fruit , As luck would have it, was not at hand. In this case, a completely logical question arises: "Is it possible to replace lemon juice with other products without compromising taste?". It turns out that you can correct the situation in several ways.

Which recipes use lemon juice?

It is considered that the most valuable substance that a lemon possesses is ascorbic acid. It is capable of toning up the body, improves memory and concentration of attention, and is also the number one tool for the development of the inflammatory process in the body or an infectious disease. It has a low calorie content.

As for the use in cooking, in this area lemon juice is also in demand and with the love of the hostesses. It is good in the following cases:

1. As a dressing for salad, it is often one of the ingredients in the sauce.
2. In marinating cucumbers or tomatoes.
3. Suitable for preparing thirst-quenching beverages.
4. A frequent component in the formula of preparation of creams.

To enhance the taste of selected spices for meat or fish, before you direct the product into the oven, it must be watered with a small amount of juice. It is worth noting that lemon juice makes the meat texture softer.

To replace fresh citrus, you can buy concentrate. It is sold in many grocery hypermarkets. Unlike the lemon itself, such a solution will always be at hand, it is stored for a long time, but does not differ in taste.

Replacement of lemon juice in drinks

In fresh sour citrus contains almost half of the recommended daily intake of vitamin C. Therefore, it is often used to prepare "vitamin" cocktails. In the absence of fresh lemon it can be replaced with orange, mandarin or grapefruit. They also have ascorbic acid in their composition.

Use of fruit juices

When preparing some dishes, as well as drinks, lemon juice is used because of the content of ascorbic acid in it. It can also be obtained from other analog fruits: grapefruit or apples of acidic varieties.

To quench the soda, cranberry, cowberry or sea buckthorn juice without sugar is suitable, and berry concentrates can also be used.

How to replace lemon juice yet? An excellent alternative is berries. It has long been known that they can not only replace this citrus fruit in taste, but also enrich the dish with vitamins. In berry juice contains many useful substances. They have a beneficial effect on digestion and skin condition. Thus, berries are a good answer to the question of how to replace lemon juice in a recipe for jelly, jam, fruit sauce, jelly or sauce for meat. It is important to note that if you plan to use it for marinade of meat or fish dishes, then it is not recommended to use a variant with sugar content. For such purposes, it is best to choose pomegranate or grape juice.

When preparing jam unsweetened fruit juices help to preserve all the useful components of berries and make the product not only tasty, but also useful. Even after long-term storage, such jam will retain its original consistency and not become sugar-coated.

Replacement with vinegar

Typically, the lack of lemon - this is a serious problem in the preparation of dessert dishes: baking, cakes and various creams. However, skillful housewives have long found a way out and do not experience when citrus is not at home, and do not run to the store to bring their own idea to the end.

You can easily replace lemon juice with vinegar. Virtually every house has a wine or apple. In this case, 1 st. L. Natural vinegar.

In extreme cases, a 6% concentration ordinary dining room is also suitable. It can be used for making sweet creams, and for refueling cold dishes. Table vinegar is mixed with olive oil. Especially delicious dressing is obtained when preparing light salads in the summer. If 9% solution is used, it is recommended to dilute it with water in equal proportions.

Five tablespoons of ordinary table vinegar can replace half a cup of citric acid. That is, this method is more economical.

The use of citric acid

Another simple way to replace fresh citrus. Before you replace lemon juice with citric acid and go to the procedure itself, you need to decide what flavor you want to end up with: pronounced, with a note of sourness or less saturated. This will determine the concentration of the solution. For the standard version of 1 st. L. The powder is diluted in warm water (50 ml). To enhance the taste and give the sausage it is recommended to add half a teaspoon of apple cider vinegar. When using the product for the preparation of desserts, you can dilute the citric acid with honey.

Especially convenient to use lemon powder, if the task is to make homemade pasta for shugaring. Sometimes it is generally easy enough to pour it, even without adding water.

How to replace lemon juice in the preparation of pickles

As a rule, sour citrus is indispensable in the national recipe for conservation. But what if there was not a lemon at hand, and it's too late to run to the store? How to replace lemon juice when preparing marinade for vegetables? A great alternative is the same vinegar. The best substitutes are wine, table or apple. A good option would be the use of fruit vinegar. Such a solution not only retains a pleasant, unflavored odor, but it can also promote health.

In addition, the recipe for some fruit pies and other attractive desserts also allows the use of vinegar instead of citric acid. All you need is to add a couple of teaspoons before completing the dough preparation.

Conclusion

It turns out that there are a lot of ways to fix the situation if there was not a lemon in the house. Knowing what can replace lemon juice, you can get out almost always. In some cases, analog products can not only give an unforgettable aroma or taste to a dish, but also preserve the original qualities of the ingredients, which is important for those who are accustomed to cook with the soul.

Thus, instead of the most common compensation function, new flavor combinations can be obtained. However, sometimes there are not so many answers to the question of how to replace lemon juice without loss of taste. In addition, sometimes it will be necessary to specifically measure the concentrations and proportions so as not to spoil the taste of the dish and not make it sour. But all this comes with experience.