Home |
Search |
Today's Posts |
![]() |
|
Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
![]() "elizabeth emerald" > wrote in message ... > my son is allergic to citrus (among other things) & i am trying to find > something to replace lemon/citrus juice & rind in recipes. it is an > important ingredient in so many recipes both savoury & sweet. > > any ideas? As has been mentioned, vinegar will replace the acid. If you need the lemon flavor, try using some lemon balm (Melissa officinalis). It is very easy to grow and the lemon flavor is intense. It can be dried and used in the off season. http://www.floridata.com/ref/M/meli_off.cfm You might also try using some citric acid powder to for the acid component if the flavor of vinegar won't work for your purpose. Citric acid is used in a lot of food and beverages. |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Lemon juice | General Cooking | |||
Substituting Lime Juice for Lemon Juice | Preserving | |||
LEMON JUICE | General Cooking | |||
replacing lemon juice | Recipes | |||
replacing lemon juice | General Cooking |