Lime Juice

The most aggravating questions and problems people encounter concerning lime juice usually revolve around using it in cooking, balancing its sourness, and separating it from pulp and seeds. One common mistake people make is substituting lemon juice for lime juice and vice versa, without realizing that they have different flavor profiles and acidity levels which could alter the taste of their dish. Moreover, despite being a versatile ingredient, lime juice can be overpowering if not balanced properly, resulting in a dish or drink that's overly sour or acidic. As such, understanding its flavor dynamics is crucial to maximize its usage. To get most out of lime juice, always use it fresh, as bottled juices often have a metallic aftertaste and lack the burst of flavor of freshly squeezed limes. Squeezing the lime at room temperature and rolling it firmly on the countertop before cutting can help extract more juice. If you need only a few drops, puncture the lime with a toothpick and squeeze the juice you need. A less known tip is that, aside from its culinary use, lime juice can be used as a natural cleaning agent for kitchen surfaces and utensils because of its high acidity level. You can also use it to prevent other fruits from browning due to oxidation. Just sprinkle a bit of lime juice on cut fruits like apples, bananas, and avocados to keep them fresh and vibrant.