I've cooked two different dishes recently that have had lemon slices in the sauce. In one, I cooked lemon slices in hot olive oil to infuse it and then mixed it with gnocci and a few other things. The other was this incredible spatchcooked chicken: http://food52.com/recipes....
I've made both dishes and had them come out incredibly - really delicious and lemony. But I've also made both and have had a really bitter taste that kind of tastes like the peel/pith/seeds of the lemon. I can't figure out why this sometimes happens - I've taken out the seeds each time. I know I can add juice and zest instead, but it really takes away from the great browned/caramelized lemon slices that, when the dish works, are so good. Maybe the individual lemons are the problem, but I don't know how to tell when a lemon will be bad. Any thoughts?
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