 |
By Vicki Lansky
|
6 Comments Posted
When we have a bumper crop of lemons or see bags of them on sale, I juice them, pour the juice into ice cube trays and freeze until solid.
Once completely frozen, I then pop them out of the trays and store the pure lemon juice in zipper plastic bags in the freezer. This way I always have a fresh tasting lemon on hand in case a recipe calls for it.
Thanks for all the great tips! I especially liked the one for removing garlic/onion smell from cutting boards. Cheers!
|
Half a lemon sprinkled with salt leaves a soft sheen on 100% brass. You avoid that horrible-smelling store brass cleaner that leaves white stuff in cracks.
|
That also works well on copper. When used the same way, copper kitchen ware comes out absolutely brilliant. If it is a copper bowl used for whipping egg whites then the chemical reaction of the acid and salt and copper make your egg whites actually whip better and fold in easier - a wonderful trick when making the lightest matzoh balls - I learned this from my cousin.
|
When using lemon juice for cleaning do you have to use fresh squeezed lemon juice or will the bottled kind work as well?
|
I am not sure. If you do try the bottled lemon juice, will you comment back and let us know?
Thank you
|
Thank you for the reply. I am going to try my recipe for polishing furniture with both fresh lemon juice and with the bottled juice. I will post back and let you know how it goes.
|
|
|
|
|
LOGIN
ASK THE RABBI
Read this article
