NewsPoint
Sep 30, 2023
Lemon and dairy don't mix well. When lemon juice comes into contact with milk or cream, it can curdle, leading to a lumpy and unappetizing texture. To avoid this, opt for alternative citrus flavours like orange or lime in your creamy desserts.
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Avocado has a delicate, creamy texture that can turn mushy and bitter when combined with lemon. The acidity of lemon can overpower the subtle flavours of avocado, making your guacamole or salads less enjoyable. Stick to lime for your avocado-based dishes.
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Lemon's acidity can overwhelm the sweet, mellow taste of melons like cantaloupe and honeydew. Instead of lemon, try using a drizzle of honey or a sprinkle of mint to enhance the natural sweetness of melons.
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Lemon can negatively affect the texture of eggs, making them appear curdled or scrambled when not intended. When cooking with eggs, it's best to avoid lemon juice and opt for milder acids like vinegar.
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Lemon can wilt delicate greens like spinach and arugula. Its acidity can also mask the earthy flavours of these veggies. Consider using a milder vinaigrette or a citrus dressing specifically designed for salads.
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Pairing lemon with cucumbers can result in a double dose of acidity, creating an overwhelmingly sour taste. Opt for a light herb dressing or yoghurt-based dip to complement the refreshing crunch of cucumbers instead.
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Lemon and potatoes don't complement each other well, as lemon's acidity can cause the potatoes to become discoloured and mushy. Stick to herbs and spices to season your potato dishes for better results.
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Adding lemon to creamy soups can lead to undesirable curdling, altering the texture and appearance of your soup. If you want to add a citrusy kick, consider using a splash of cream or a garnish of lemon zest at the end.
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While lemon pairs beautifully with many types of seafood, it's not advisable to use it with fish high in mercury, such as shark or swordfish. The acid can intensify the metallic taste often associated with these fish.
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Lemon can exacerbate the heat of spicy dishes, making them almost unbearable for those with a low tolerance for spice. Instead, balance the heat with dairy or cooling ingredients like yoghurt or cucumber.
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