Lemon Juice in Cooking

add some baking soda in it, that neutralized the acid

>>8515712
1/4 lemon juice seems a lot

I mean, were you stingy on the butter? because that would balance it to a degree.

Maybe just get your recipes from somewhere else.

>correct amount
Don't stick rigidly to recipes at the expense of your food...
If the lemons in your area are more sour than other lemons, use less of it.

>>8515712

use less lemon juice

>>8515723

don't do this shit

what are some good recipes that use lemons?

>>8516028
Eat them raw and laugh when people grimace when they watch you.

>>8515723
I know a lot of places tell you to do this, but I feel it leaves a weird aftertaste and you lose some of the lemon flavor.

I feel you are better off adding a small amount of sugar to hide the sour taste, instead of baking soda to neutralize it

to each their own, though. try both

File: Dawww Lemon.gif (2MB, 279x211px) Image search: [Google]

2MB, 279x211px

>>8516031
Feed them to babbies

use less juice, and add some zest if possible. You may be dealing with not so great lemons.

>>8515712

>whenever I cook with lemons, it's too sour
>how do I make it less sour

Oh man, this board sometimes...

>>8515712
>Am I doing something wrong? Am I too sensitive to lemons? Are my lemons super potent?
did you drain your capers nicely? vinegar adds to sourness

You should always check the flavor of citrus. Its flavor will vary to incredible amounts throughout the year. I used to buy produce. Always pissed me off when chefs would come up to me saying they wanted meyer lemons and blood oranges when season hadn't even really started. You don't want them. They taste like shit. Wait another month and then you can put it on your fucking menu and it will be half the price.