Does Home Depot sell lemongrass?
Chef's answer
Bonnie Plants 2.32 Qt..
Frequently asked Questions 🎓
✔
The acid from the limes and lemons change the structure of the proteins in the fish, essentially "cooking" the fish without using heat.
✔
The simplest fix is to reach for acid. At the very least, a cooked fish fillet will always benefit from a spritz of lemon or lime. If you briefly marinate that fillet in lemon or lime juice before cooking it, it becomes much more flavorful without tasting acidic.
✔
The first time I made ceviche, I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons change the structure of the proteins in the fish, essentially "cooking" the fish without using heat.
✔
One very important rule about marinating fish and seafood is that a highly acidic marinade, one containing lots of vinegar or citrus juices, can actually cook the fish or seafood, so you need to use mild marinades for short periods of time. This is important. Keep the acid and the times low.
✔
With enough acidity (a pH under 5) salmonella will die. ... ''Two tablespoons of vinegar or lemon juice in a recipe for mayonnaise using one cup of oil is high enough acidity to inhibit the growth of salmonella and kill them,'' said Cathy McCharen, vice president of the center.27 Jun 1990.
✔
Eating raw oysters with hot sauce and lemon juice will kill the bacteria and viruses that can cause food-borne illness. ... Hot sauce and/or lemon juice will not significantly affect any of the food-borne pathogens.
✔
The first time I made ceviche, I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons change the structure of the proteins in the fish, essentially "cooking" the fish without using heat.
A few more cooking questions 📍