Not necessarily, but sometimes presentation counts. If you're going to puree them, you can probably get away with not peeling them, but watch out for the crevices where dirt might be caked/trapped. In those cases when I couldn't peel them normally with a peeler, I'd peel the corners with a spoon, like you would ginger. Also, since I never have lemons at home, according to Cook's Illustrated, honeyed water works just as well as acidulated water: 2TBSP honey in a cup of water. A 30-sec dip ensures they'll be brown-free for at least 24 hours.
Nope! You can scrub 'em and use 'em as is - do trim away any brown spots and if you do peel, or if you slice in advance, put them in acidualted water as they will turn brown ...
Nope! You can scrub 'em and use 'em as is - do trim away any brown spots and if you do peel, or if you slice in advance, put them in acidualted water as they will turn brown ...
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