study published in the Journal of Food Science and Agriculture<\/a>.<\/p>\n\n\n\nAnother group of researchers found that squeezing the lemon directly into the bowl or glass releases the most juice. They also discovered that the amount of juice extracted from the fruit increased with the number of times it was squeezed. While there clearly is a law of diminishing returns with respect to how many times you squeeze the lemons, if you are after maximum juice, it is worth squeezing them twice.<\/p>\n\n\n\n
The researchers used three different methods to extract juice from lemons. In one method, they cut the whole lemon in half and squeezed both halves together. In another method, they cut the lemon in quarters and squeezed each quarter separately. And finally, they cut the lemon into six wedges and squeezed each wedge individually. The team measured how much juice each method produced and compared the results.<\/p>\n\n\n\n
In general, the study showed that juicing lemons twice yielded about 25% more juice than juicing just once.<\/p>\n\n\n\n
However, there were some exceptions. For example, the method that involved squeezing the entire lemon together gave nearly double the juice yield as the method that involved squeezing four quarters together. This suggests that there are differences in the way the lemon cells break down during the process of juicing.<\/p>\n\n\n\n
Researchers believe that the difference arises because the cells in the center of the lemon are harder to rupture than those near the rind. When the entire lemon is squeezed together, the cells in the center are crushed along with the ones near the rind. But when the lemon is divided into quarters, the cells in the middle remain intact while the cells near the rind are broken open.<\/p>\n\n\n\n
While the study focused on lemons, the same principle could apply to other fruits like oranges and grapefruits. So next time you’re making a batch of orange juice, try squeezing the fruit directly into a bowl or cup rather than cutting it up first.<\/p>\n\n\n\n
<\/span>Cut Lengthwise Rather Than Across<\/span><\/h3>\n\n\n\nThe way you slice lemons can affect how much juice you extract. If you’re looking to squeeze every drop out of your fruit, you might want to try cutting it lengthwise rather than across. A study published in the Journal of Agricultural and Food Chemistry found that slicing lemons lengthwise produced about 20% more juice than cutting them across.<\/p>\n\n\n\n
In addition to being able to extract more juice, slicing lemons lengthwise also leaves less surface area exposed to oxygen, which helps prevent oxidation. Oxidation leads to browning, which makes the fruit taste bitter. To avoid oxidation, you’ll want to keep your lemons submerged in water until juicing.<\/p>\n\n\n\n
It is worth doing this because even though lemons are quite acidic and therefore naturally resistant to oxidation in browning, subtle changes do occur at the interface between the lemon in the air if you can prevent that by just sitting them in water, then why not take every precaution to maximize the flavor and taste of your lemons particularly if you’re not juicing for several hours<\/p>\n\n\n\n
<\/span>Warm Your Lemons Before Use<\/span><\/h3>\n\n\n\nIf you want to make lemonade or other recipes that depend a lot on the taste of lemons, warm the lemons first. There are many reasons why this step makes sense. First, it helps prevent or destroy any bacteria growth. Second, it softens the fruit, making it easier to juice. Third, it allows the citric acid to work faster. Finally, it lets you know whether the lemons are ripe enough. If the skin feels hard after warming, the lemon is not ready for juicing.<\/p>\n\n\n\n
<\/span>Roll Lemons On The Table<\/span><\/h3>\n\n\n\nYou will see many chefs rolling lemons on a firm surface or table as this improves their juiciness or propensity to release their liquid.<\/p>\n\n\n\n
<\/span>How to Juice a Lemon<\/span><\/h2>\n\n\n\nJuicing lemons isn’t always straightforward. You might think squeezing lemons simply produces juice, but if you do not prep your lemons correctly or use lemons that are in the wrong condition, you can reduce the amount of liquid that each lemon will yield by up to 50%, which is a huge amount when you’re making a recipe.<\/p>\n\n\n\n
<\/span>Juice Press<\/span><\/h3>\n\n\n\nThe juicer is one of those kitchen appliances you never really think about much. But it\u2019s actually pretty important. Without it, we wouldn\u2019t have orange juice, grapefruit juice, pineapple juice, apple cider vinegar, ketchup, etc. And while there are tons of different types of juicers out there, most of them aren\u2019t worth spending money on. So make sure you get a good one that will last.<\/p>\n\n\n\n
I look for these features in a juice press.<\/p>\n\n\n\n
1. Plastic Jug<\/h4>\n\n\n\n
I find a plastic jug is preferable to stainless steel for the simple reason being lemons are quite acidic and you get no reaction with a good quality plastic jug versus a possible reaction with a metal-based jug. Remember school chemistry, acids react with metals. Having a plastic jug also means you don’t need to rush to tip the lemon juice into a glass or other container. Whereas if you have a metal-based jug immediately upon juicing, you should decant it into a less reactive vessel.<\/p>\n\n\n\n
2. Straining basket<\/h4>\n\n\n\n
This catches the pulp and seeds or pips and lets you pour the juice into another container.<\/p>\n\n\n\n
3. Manual<\/h4>\n\n\n\n
This tells you exactly how to operate the machine.<\/p>\n\n\n\n
4. Solid Handle<\/h4>\n\n\n\n
This is where you hold the whole thing together and apply operating pressure<\/p>\n\n\n\n
5. Blade<\/h4>\n\n\n\n
\u2013 This cuts up the fruit and pushes it down into the blades.<\/p>\n\n\n\n
6. Firm Base<\/h4>\n\n\n\n
So the whole juice does not move as you apply pressure.<\/p>\n\n\n\n
<\/span>Citrus Reamer<\/span><\/h3>\n\n\n\nA citrus reamer is a handy tool for making sure you extract every drop of juice from a single lemon, lime, or orange. This tool is easy to store away after use.<\/p>\n\n\n\n
You have three fundamental choices when getting a Citrus Reamer, you can get<\/p>\n\n\n\n
- a wooden one<\/li>
- a melamine-based one often these are yellow in color<\/li>
- metal ones.<\/li>
- I prefer to get a good quality plastic-based one that has written on it microwave-safe. However, these are all relatively inexpensive items and can easily be replaced they typically retail for between five and $10.<\/li><\/ul>\n\n\n\n
<\/span>Hand Squeeze<\/span><\/h3>\n\n\n\nThe myth about squeezing lemons with your own two hands is actually true. In fact, it takes more work to squeeze lemons yourself than to use a tool. If you are only squeezing lemons infrequently, then the hand method is just fine; however, if you are going to be using recipes requiring lemon juice on an ongoing basis, it is worth investing in a tool it will just make it easier. Plus, you’ll end up wasting some precious juice if you try to squeeze them by hand, as the lemon utensil do extract more juice.<\/p>\n\n\n\n
<\/span>Can You Replace Fresh Lemon Juice with Commercial Bottled Lemon Juice<\/span><\/h2>\n\n\n\nLemon juice is one of those things you probably don’t think about much. But it’s actually pretty important. And while most people know that squeezing lemons is good for you, there are some questions surrounding whether you’re getting what you pay for.<\/p>\n\n\n\n
The short answer is yes -or can use them as substitutes for each other. Bottled or commercial lemon juice is fine. However, there are a few reasons you might want to make your own lemon juice rather than buy it pre-made.<\/p>\n\n\n\n
First off, bottled lemon juice often contains artificial sweeteners or even added sugar – read the label before buying and select the one with the least additives.<\/p>\n\n\n\n
The additives are, however, the only real difference between bottled and fresh lemon juice.<\/p>\n\n\n\n
I would always use freshly made juice when making lemonade.<\/p>\n\n\n\n
If you’re looking for a way to make your lemonade taste fresher, try adding slices of lemon directly to the pitcher. Or just add a little extra lemon juice. Either way, you’ll end up with a more flavorful beverage.<\/p>\n\n\n\n
<\/span>Is Bottled of Commercial Lemon Juice Stronger Than Freshly Squeezed Lemon Juice?<\/span><\/h3>\n\n\n\nThere\u2019s no scientific evidence backing up claims that prepacked lemon juice is more potent than freshly squeezed lemon juice. In fact, there are many people out there who prefer freshly squeezed lemons over those packaged in plastic bottles. <\/p>\n\n\n\n
It really comes down to the manufacturing process and if they were trying to make a concentrate from the lemon juice or not.<\/p>\n\n\n\n
<\/span>Does Bottled Lemon Juice Taste Better?<\/span><\/h2>\n\n\n\nFirst things first, let\u2019s talk about taste. If you like the taste of bottled lemon juice, you probably know that it tastes better because it contains additives, probably sweeteners that make it more palatable. <\/p>\n\n\n\n
Citric acid gives bottled lemon juice its sour flavor. However, most people don\u2019t realize that bottled lemon juice doesn\u2019t contain nearly as much citric acid as fresh lemon juice does. So even though bottled lemon juice tastes better, it still isn\u2019t as strong as fresh lemon juice.<\/p>\n\n\n\n
<\/span>How Much Citric Acid Should You Expect From A Bottle Of Lemon Juice?<\/span><\/h3>\n\n\n\nAccording to the USDA National Nutrient Database, a bottle of lemon juice typically contains around 2 milligrams of citric acid per ounce. This is about half of what you\u2019ll find in a whole lemon. And while bottled lemon juice usually contains less citric acid than fresh lemon juice, it\u2019s still plenty good enough to make your favorite recipes.<\/p>\n\n\n\n
What About Other Ingredients?<\/p>\n\n\n\n