What is the work of lemon in food?
Share
Lost your password? Please enter your email address. You will receive a link and will create a new password via email.
Please briefly explain why you feel this question should be reported.
Please briefly explain why you feel this answer should be reported.
Please briefly explain why you feel this user should be reported.
Adding things at the end of cooking preserves the freshness of the flavor. You can add lemon or lime juice while food is cooking, and it will mellow out as it cooks. Using some fresh juice to boost the flavor adds a bright hit of acid that wakes up your taste buds. You can do this with herbs too. Add the stems of soft herbs to a soup or a stew, then garnish with the leaves when serving for a brighter, fresher taste.
Acids like lemon juice, lime juice and vinegar break down raw meat, allowing the marinade’s oil and spices to deeply penetrate and infuse the meat with flavor and moisture. They dig out little pathways in the meat and allow the marinade to seep in. The scientific term for this breakdown is denaturation, which is the process in which protein loses its structure by application of a strong acid, base, salt, alcohol or heat. Basically, the scientific process that cooks meat with heat in the oven is the same one that cooks it with acid. The results may taste a little different, fish cooked in the oven is flaky, whereas fish cooked by lemon juice has a more raw-tasting consistency, but the process is the same.