ArchitecturePaintingsDrawingsPhotographyMusicV ARE [we are]Blog




lemon from zitrone

Lemon juice, rind, and zest are used in a wide variety of food and drink.

When used in marinades for fish, its acid neutralizes amines in fish by converting them into non-volatile ammonium salts, and meat, where the acid partially hysdrolyzes tough collagen fibres, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked.

Search form