How to get the most from a little ole lime…
Whether it’s in a great margarita or the foundation of a great vinaigrette, the lowly lime never gets the respect it deserves
Ya know, it’s the little things when working with food that can make a tremendous difference in how your recipes turn out. When you can do some simple things to elevate your food and drink, it just makes everything a bit more special.
The zest is best!
My husband once said to me that the thing he would most like NOT to be is a citrus fruit in my kitchen. Why? Because I zest the heck out of all of ’em. 🙂 The zest is where the flavor is intense and just adds so much to any recipe. Even if a recipe just calls for the juice of a lime, lemon, orange or grapefruit I also zest it and add it in. With zest, more is better in my humble opinion. I urge you to invest in a microplane for this task. You can also use this tool for garlic and ginger. It is just invaluable.
I got mine at Kroger. Here is the link!
Don’t get me wrong, I respect the juice too
Bartenders and chefs all have their secrets when juicing citrus. The thing that everyone needs to realize is that there are different techniques that get you the best results with each kind of citrus. This post is all about the limes though. So here is the tutorial about how to zest and juice a lime to get the most from both:
https://tonyastwocents.com/wp-content/uploads/2021/01/img_8102.mov
