Little-known uses of lemon in oriental medicine. How much citric acid do you need instead of one lemon

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I love the dough that this cake is made from. It is sandy in structure, but it is kneaded with yeast - quickly and easily. The filling is simple and affordable - lemon with sugar. And the result is a very beautiful, tasty and vitamin accompaniment to tea, and without tea, as you know, tea is impossible in winter, and in summer too.

Ingredients:

• butter 200 gr
• water 125 ml (3/4 cup)
• dry yeast 1 tbsp
• sugar 1 tsp
• pinch of salt

Filling:

• lemon 1 piece

The amount of dough is calculated for a baking sheet measuring 27 X 37 cm. I do not advise you to “stretch” the dough onto a larger baking sheet, because. the cake will turn out thin and dry in the oven. You can also use a round mold with a diameter of 24-26 cm

Step by step photo recipe:

Preheat water(125 ml) to be pleasantly warm. dissolve in it sugar(1 tsp) and add dry yeast. Stir and let the yeast come to life.

In this form, they will wait for their turn, and you will prepare the dough.

In the sifted flour put the pieces soft butter and a pinch salt.

Grind the butter with flour with your hands so that a chit.

Meanwhile, the yeast revived and foamed. This usually takes no more than 10-15 minutes.

Make a well in the flour crumbs and pour the yeast into it.

Gently, adding flour and butter from the edges to the middle, knead the dough. If needed, add more flour.

No need to knead for a long time shortbread dough loves a quick bite. As soon as the mass becomes homogeneous, form it into a ball.

Put the dough in a bowl, cover cling film and leave to climb 30-40 minutes. Don't forget to poke holes in the foil with a knife to let the dough breathe. If there is no film, cover the bowl with a towel.

Advice: This dough works well in the refrigerator, you can leave it overnight. It is also better to refrigerate in the summer when the room is very hot.

While the yeast is doing its invisible work - loosening the dough, take care of the stuffing.
Place the lemon in a saucepan, cover with boiling water and cook for 1 minute. This is necessary in order to remove the bitterness from the peel.

Pour cold water over, cut into slices, be sure to remove the bones(they also give bitterness) and pass through a meat grinder. You can cut the lemon into smaller pieces and grind with a blender.

Add to lemon sugar and mix - the filling is ready.
Advice: it is better to combine the lemon with sugar just before putting the filling on the dough so that the sugar does not have time to melt and the filling is denser.

The dough has risen, doubled in size and is ready to be cut.

Turn the dough out onto a floured board, punch down and divide into two parts: one part - it will go down the pie, make a little more, roll it out and, using a rolling pin, transfer it to a baking sheet covered with baking paper.

This is how the bottom layer should turn out - with your hands, pressing with your fingers, make small bumpers.

Spoon the filling onto the dough and spread evenly over the entire surface. You can pre-sprinkle the dough with starch (1 tbsp) through a strainer.

Roll out the remaining dough and use a rolling pin to cover the top of the pie.

Fasten the edges

Use scissors or a knife to make small incisions all over the cake. Steam will come out through them.

Bake a cake in a preheated oven t 180°C 30 minutes. The cake will not be very ruddy, this is the peculiarity of the dough with a low sugar content.

Cooled lemongrass cut into diamonds and sprinkle with powdered sugar.

This is how Lemongrass turns out in a round shape.

Ingredients:

• butter 200 gr
• premium wheat flour 3 cups (glass volume 200 ml)
• water 125 ml (3/4 cup)
• dry yeast 1 tbsp
• sugar 1 tsp
• pinch of salt
• flour for dusting when kneading dough

Filling:

• lemon 1 piece
• sugar 1 glass (glass volume 200 ml)
• powdered sugar - sprinkle the finished cake

Warm up the water (125 ml) so that it is pleasantly warm. Dissolve sugar (1 tsp) in it and add dry yeast. Put pieces of soft butter and a pinch of salt into the sifted flour. Rub with your hands to form crumbs. Make a well in the crumbs and pour the yeast into it. Knead the dough, form a ball out of it, put in a bowl, cover with cling film and leave for 30-40 minutes.
Put the lemon in a saucepan, cover with boiling water and cook for 1 minute, pour over with cold water, cut into slices, take out the bones and pass through a meat grinder . Add sugar to the lemon and mix - the filling is ready.
Punch down the risen dough and divide into two parts: one is slightly larger. Roll out most of the dough and place on a baking sheet lined with baking paper. Spoon the filling onto the dough and spread evenly over the entire surface.
Roll out the second layer of dough and cover the pie. Pin the edges of the pie together and make slits on the top.
Bake in preheated oven t 180°C for 30 minutes. Cut the cooled cake into diamonds and sprinkle with powdered sugar.

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Spring is in full swing, but we still need to recover from a long winter. The first step is to include foods that are rich in vitamin C on the menu. And there is little that compares to lemon!

website collected delicious food with lemon, which will help to cope with any spring cold.

Fish with lemon and black pepper

Ingredients:

• 1 kg fillet of any fish
• 2 garlic cloves
• 1/4 cup olive oil
• 1 st. l. lemon juice
• 0.5 tsp lemon peel
• 0.5 tsp black pepper
• 0.5 tsp salt
• 1 tsp oregano (can be replaced with rosemary)

Cooking:

1. Mix finely chopped or grated garlic, oil, lemon juice, lemon zest, ground black pepper, salt and oregano in a large bowl.
2. We put the fish in a bowl so that it is all covered with marinade. Cover with a lid and put in the refrigerator for 15-20 minutes.
3. We heat the grill (or preheat the oven, if there is no grill, it will turn out a little differently, but also tasty) to 150 ° C, put large pieces of fish on the grill in one layer. Fry the fish on each side for 5-10 minutes.

Chicken with lemon

Ingredients:

• 1–1.5 kg chicken thighs or wings with skin
• 1 lemon

• a couple of sprigs of rosemary (you can replace 1–1.5 tsp dried)
• 2 tsp olive oil

Cooking:

1. Cut the lemon into thin slices.
2. We heat the oven to 200 ° C.
3. Salt and pepper the chicken.
4. In a large frying pan, heat the olive oil over medium heat. Add the chicken to the pan and fry until golden brown, 5-7 minutes on each side.
5. Now put the lemon slices and rosemary in the pan and cook for another 1-2 minutes on each side.
6. Put the chicken on a baking sheet and bake in the oven for 15-20 minutes.
7. Serve chicken with lemon wedges. Garnish with rosemary sprigs and olives if desired.

lemon risotto

Ingredients:

• 250 g rice
• 1 lemon
• 1 celery stalk
• 1 bulb
• 1.5 liters vegetable or chicken broth
• 50 ml cream
• 100 g parmesan (can be replaced with any hard cheese)
• 3 art. l. olive oil
• 2 tbsp. l. butter
• 1 egg yolk
• salt to taste

Cooking:

1. Chop the onion and celery very finely and fry in a deep frying pan with butter for 5-6 minutes until the onion is transparent, lightly salted.
2. Add olive oil to the pan, pour the rice, mix and fry it lightly. Then gradually, ladle by ladle, add the broth as it evaporates. Rice should not float in the liquid, but absorb the broth. On average, it takes 15-20 minutes.
3. We rub the lemon zest on a fine grater, and squeeze the juice from half the lemon.
4. Mix the yolk, cream, half the cheese, zest and lemon juice. Add the resulting mixture to the risotto. Mix and remove from fire.
5. Sprinkle with the remaining cheese and serve.

Greek chicken soup with lemon

Ingredients:

• 2 lemons
• 2 l chicken broth
• 250 g long grain rice
• 300 g fillet chicken breast cut into small pieces
• 2 eggs
• small handful of finely chopped mint leaves
• salt to taste

Cooking:

1. We boil the chicken. We filter the broth. Salt to taste.
2. Finely grate the zest of 1 lemon. Squeeze juice from 2 lemons.
3. Add the grated zest to the broth. Bring to a boil in a saucepan.
4. Reduce heat to medium and add rice. Cook over low heat, stirring, for 15 minutes. Add chicken. Cook, stirring, for another 3-4 minutes.
5. We take it off the fire. Add lemon juice and mix.
6. Lightly beat the eggs. Add 0.5 cups of hot broth to them and mix. Slowly add the egg mixture to the soup, stirring constantly.
7. Pour the finished soup into bowls. Decorate with lemon zest and mint.

Roasted Cauliflower with Lemon

Ingredients:

• 1 head of cauliflower
• 6 art. l. olive oil

• 1 cup finely chopped parsley
• 0.5 tsp grated lemon zest
• 2 tbsp. l. freshly squeezed lemon juice
• salt and ground black pepper to taste

Cooking:

1. Preheat the oven to 220°C.
2. Break the cauliflower into florets and place on a baking sheet.
3. Water cabbage 4 tbsp. l. olive oil. Salt and pepper.
4. Bake for 25-30 minutes until cabbage starts to brown.
5. Meanwhile, in a bowl, combine chopped parsley, 2 tbsp. l. olive oil, lemon juice, salt and pepper.
6. Mix the prepared cabbage with the resulting dressing.
7. Sprinkle with lemon zest before serving.

Fettuccine with lemon

Ingredients:

• 200 g fettuccine paste
• 4 egg yolks
• 150 ml cream 20% fat
• 3 art. l. olive oil
• 1 tsp lemon peel
• small bunch of fresh basil
• salt, pepper to taste

Cooking:

1. Cook the pasta in boiling salted water, following package instructions.
2. In a bowl, mix cream, olive oil and egg yolks. Add zest and chopped basil. Salt and pepper.
3. Mix sauce with warm pasta and serve.

Potatoes with olives and lemon

Ingredients:

• 600 g potatoes
• 4 tbsp. l. olive oil
• 1 tsp ground cumin
• 1 tsp oregano
• 2 lemons
• 1.5 cups of water
• salt and black pepper to taste

Cooking:

1. Peel the potatoes and cut into slices of any size. Transfer to a bowl. Add to raw potatoes olive oil, zest of one lemon, ground cumin, salt and pepper.
2. Squeeze juice from lemons. Sprinkle potatoes with lemon juice and mix well.
3. Transfer the potatoes to a deep skillet. We add water. Bring to a boil. Then cover with a lid and cook over medium heat for 10-12 minutes. Remove the lid and cook the dish until the remaining water has evaporated.
4. Arrange potatoes on plates and serve. You can decorate with greenery.

Cucumber salad with lemon

Ingredients:

• 2 cucumbers
• 1 cup cherry tomatoes
• half a yellow bell pepper
• 3 art. l. chopped parsley
• 2.5 st. l. lemon juice
• 1.5 st. l. grated lemon zest
• 1 st. l. olive oil
• 1.5 tsp white wine vinegar
• salt and ground black pepper to taste

Cooking:

1. Cucumber cut into thin circles. Cherry tomatoes cut into halves or quarters (you can cut very finely). Bell pepper cut into small cubes.
2. Mix vegetables in a bowl. Add chopped parsley.
3. In a separate small bowl, mix together the lemon juice, lemon zest, olive oil, wine vinegar, salt and pepper.
4. Drizzle dressing over salad, stir and serve.

lemon bars

Ingredients:

• 115 g butter
• 255 g sugar
• 170 g flour
• 1 lemon
• 2 eggs
• powdered sugar for decoration

Cooking:

1. Bars are a delicate two-layer treat. First, prepare the first layer - the sand base. We combine butter at room temperature and 115 g of sugar, beat well at high speeds.
2. Add 140 g of flour and beat a little more. The dough will begin to clump.
3. Preheat the oven to 180°C.
4. We cover the baking dish with parchment and spread the dough on it. We level. It is desirable to take a form of 18 × 18 cm - if your form is larger, it is better to double the amount of dough ingredients so that the bottom layer is not too thin.
5. We put the form in the oven and bake for 10-15 minutes until the top is browned.
6. While the first layer is baking, prepare the second. We rub the zest of 1 lemon and squeeze the juice - you need 3 tbsp. l.
7. In a cup we combine eggs and 140 g of sugar. Beat with a mixer at maximum speed for 5 minutes or a little longer. The mass should increase in volume three times, become very dense and light.
8. Pour the whole zest and 30 g of flour into the finished mass. Whisk again.
9. Add lemon juice and beat for 1 more minute. The finished mass will be dense, like thick yogurt.
10. The first layer should already be browned. Let it cool for 5-7 minutes and pour the mass for the second layer on top. Put in the oven for 15-20 minutes. The top layer should be properly baked and not tremble.
11. We take out, let the dessert cool in the form, cut into 3 × 5 cm cubes. Sprinkle powdered sugar through a sieve on top and serve.

So, we have an urgent domestic need to measure a portion of a product or substance, according to a folk recipe, instructions for use, a modern diet (in fact, it doesn’t matter why). A certain inconvenience, most likely, may be due to the fact that we need a portion for which very smart people who compiled instructions, a recipe or a diet, do not indicate the amount of lemon juice in teaspoons, tablespoons, dessert spoons, as it would be logical, correct and comfortable. Mass or weight in grams. It is quite natural that a normal person, “at hand in a cabinet in the kitchen”, always “does not have” special scales. But, if you look a little, almost certainly, somewhere there is at least 1 (one) ordinary tablespoon (or teaspoon). And, it is with the help of this simple cutlery that we have to do the dosage of a serving of lemon juice by weight in grams. The task is simple, but not very correct, initially “doomed” to a large error, but our instruction, diet or recipe does not offer another choice or method. In order to convert grams to tablespoons, we are forced to use not strict reference information, but some experimental, everyday ratio established experimentally (empirically). The resulting error, with this method of dosage, of course, frightens a decent person who is used to accuracy and order, because, as indicated in some reliable sources, it can be 14 - 18%. From my experience, in practice, the error in measuring the mass or weight of lemon juice in grams by this method is even greater. Here it is difficult to talk about the objectivity of the methodology. Although the size of the spoons is considered more or less standard, their shape does not allow measuring the same portions. Due to the fact that they can be filled in different ways, it does not hold the same volume, and this will affect the weight of the product in grams. Therefore, in cases where we need a really accurate dosage of lemon juice, cutlery cannot be used. It is necessary to use another, very similar tool to measure the weight portion in grams - this is a special, deep measuring spoon. The size differs slightly, but the well-thought-out shape of the measuring spoon eliminates “inconsistencies” in the degree of filling. Roughly speaking, when measuring a portion of lemon juice not with 1 tablespoon, but with a measuring spoon, we always measure for a recipe, instruction or diet, a fairly accurate volume that our “kitchen tool” can hold. Which implies an order of magnitude higher accuracy in determining the weight of a portion in grams: 2 - 4%. Now, in our case, let's determine the mass - 1 (one) tablespoon, how many grams of lemon juice are in it. If you have interest and extra time, you yourself could be convinced that a small “underfilling or overflowing” in any spoon, including a small teaspoon, will significantly affect the weight of a portion of the product. However, conventionally, for recipes, instructions and diets, it is assumed that a tablespoon holds a certain number of grams of lemon juice. You can find out the exact value of the serving weight in table 1. This will help you convert grams to tablespoons of lemon juice. By the way, recalculating the mass from teaspoons, in a ratio of 1 to 3, usually “does not work” in practice, except perhaps for some liquids. So, better use the data from the table, you get a more accurate approximate dosage of a serving of lemon juice in grams by weight.

Citric acid is a product that can be found in any home. It is widely used for cooking various dishes, and in everyday life, as a cleaning agent or as a component for a bleaching lotion, hair rinse. How can you replace citric acid, if it is over, some simple tips will tell you.

Curious! Citric acid was first obtained from unripe lemons, hence its name. The first to synthesize it was the Swedish pharmacist Karl Schleele in 1784. Now it is obtained synthetically from beets.

Citrus instead of citric acid

• The most natural alternative to citric acid in cooking is a regular lemon or lime.

On the note! The juice of 1 lemon can replace 1 teaspoon of citric acid. When preparing desserts, from a few drops to 1-2 teaspoons of lemon juice will be enough to replace citric acid.

• If there was no lemon at hand, oranges or tangerines will quite cope with the task of replacing citric acid.

On a note! Citrus fruits not only give the necessary acid to the dish, but also enrich its aroma and taste.

The most successful would be to replace citric acid with citrus fruits when cooking:

• creams: protein, creamy, custard;
• sweets;
• meringue;
• mousse;
• syrups;
• baking powder for dough;
• fillings for pies, pastries and cakes.

Citric acid is added to the dough to give baked goods a pleasant taste with a slight sourness. Using citrus zest, vanillin or cinnamon instead, you can get not only tasty, but also very fragrant pastries.

On a note! A few drops of lemon juice will make it easy to whip the proteins into a strong foam, prevent it from settling, and make it snow-white.

Citric acid, being excellent anti-crystallizer, is an essential ingredient in syrup and fudge recipes. Thanks to its addition in a strictly defined concentration, you can get a thick, non-candied syrup that is perfectly whipped into fudge. Having replaced the acid with lemon, you will have to play around to achieve the required concentration of acid in the product.

How to replace citric acid in conservation

When preparing compote, jam or jam from shadberry, quince, gooseberry or chokeberry, you can’t do without citric acid, because it is it that gives them a spicy sourness. In this case, instead of citric acid, you can use orange or lemon zest and citrus juice or applesauce and zest.

Sour berries instead of citric acid

Citric acid is a component often used in preservation to set off the taste of sweet berries and fruits or to protect compotes and jams from spoilage. Some recipes for canned and pickled vegetables also recommend using citric acid as a preservative. Usually, recommendations to replace vinegar with citric acid are associated with problems in the gastrointestinal tract. But if citric acid was not at hand, then whole berries can be used instead:

• red currant;
• cranberries;
• cranberries.

Sour berries will give an original flavor to pickled cucumbers, zucchini, peppers, and tomatoes.

On a note! Instead of citric acid, when canning vegetables, you can use for a 1 liter jar:

• 200 g red currants or,
• 200 g rowan or,
• 100 g lingonberries or,
• 100 g cranberries or,
• 100 g Chinese lemongrass or,
• 0.5 l fresh tomato juice or,
• 100 g sorrel or,
• 1 sour apple or,
• ½ small bunch of grapes or,
• juice of ½ lemon.

The berries are washed and placed in jars with vegetables, and sorrel is recommended to be boiled and mashed first, and then added to jars. On the basis of a decoction of sorrel, you can prepare an excellent pickle for pickling cucumbers.
From the use of sour berries, fruits and vegetables as natural preservatives, home-made preparations will become not only tastier, but also healthier.

Natural juice instead of citric acid

Juices obtained from fruits and berries contain a significant amount of organic acids and are quite capable of replacing citric acid in the preparation of some dishes:

• desserts;
• compotes, jelly and other drinks;
• jams and marinades;
• sauces and gravy.

On a note! Citric acid is often used as an essential component of meat marinades. For example, a lamb leg is marinated in a marinade with the addition of citric acid: ¼ teaspoon per 2 kg of meat with a bone. In this case, instead of acid, you can use grape or pomegranate juice. They will not only make the meat tender, but also give a pleasant taste.

For these purposes, it is better to use natural, unsweetened juice:

• grape;
• pomegranate;
• cherry;
• cranberry;
• apple.

On a note! Sour fruit or berry juice, added when cooking jam, will allow the fruit not to lose its attractive appearance, and the jam will not be sugared.

Vinegar instead of citric acid

When preparing a marinade for cucumbers and other vegetables, vinegar can be used instead of citric acid:

• apple;
• wine;
• canteen.

Microbiologically obtained natural fruit vinegar retains all the bioactive substances contained in the fruit, so replacing the acid with natural fruit vinegar will only bring health benefits.

Apple cider vinegar and wine vinegar can also be used in place of citric acid in fruit and berry dishes. It will be enough to add 1-2 teaspoons of fruit vinegar at the end of cooking.

On a note! 5 teaspoons of 3% vinegar can replace 1/2 teaspoon of citric acid. 4 teaspoons of 9% vinegar will replace 1 teaspoon of citric acid.

In everyday life, citric acid is actively used to clean kettles from scale. In this situation, it can be replaced table vinegar with soda.

As you can see, there are a lot of ways to replace citric acid. Some of them, in their qualities, not only fully compensate for the lack of citric acid, but also improve the taste and aromatic qualities of the dish. In some cases, replacing the citric acid can be quite a hassle, as it requires experience to adjust the right percentage of acidity in the dish.

Today we present one of the natural remedies that include many benefits. There are only two ingredients in this wonderful combination. All you have to do is combine olive oil and lemon juice in a teaspoon and you're done.

Advantages

Prevents constipation

This combination helps to lubricate the lining of the gastrointestinal tract and also activates bladder function and bladder function. It contains antioxidants that help us get rid of toxins and help in any case for the proper digestion of food.

Cardio protective effect

Olive oil is rich in fatty acids that help control and improve blood circulation and also remove bad cholesterol. It is also anti-inflammatory and contains many vitamins.

It supports a balanced liver and gallbladder

When we feel swollen, heavy and tired, it usually happens when our body is in a state of intoxication. Help your liver expel these toxins.

Joint or rheumatic pain

Thanks to its anti-inflammatory properties, every morning a teaspoon of this recipe fights those annoying pains.

To strengthen skin, nails and hair

To strengthen weak, brittle, brittle or split nails, make a mixture of 1 tbsp. olive oil and 1 tbsp lemon juice, soak your nails for 10 minutes before going to bed. You can also sleep with thin cotton gloves on so that the lemon and olive oil mixture will penetrate better.

Oil and lemon can help keep hair healthy, strong, and shiny, and can also help control dandruff. The antiseptic and astringent qualities of lemon can help treat skin conditions. Mix and drink 1 tbsp. olive oil with freshly squeezed lemon juice to help maintain a healthy body, shiny hair and smooth skin.