I wish you perseverance. (and wow, I miss beets) Edit in to add... It is amusing how we all chimed in about the beets, leaving the carrots and lemons alone. I go through about 3 lemons a day right now, not counting the commercial lemonade base I put them in. I know you have a juicer, but for putting whole lemon pulp into cooking or using it like the 'bubbles' in ice cold juice I have found it really easy to freeze and then chop. This is how Yes, you could just rip it apart like an orange, but I do about 40 lemons in a sitting and the juice gets really irritating. I take the top and bottom rind off and score the fruit around, top to bottom. Peel the rind off in strips (which are a great shape for candied lemon peels, but I don't think you are into that :D). Clean up the pith a little. Using the back end of a small knife, trace the sections. Pull apart. Throw in bag in freezer. Water expands, so leave room and move the bag around in the beginning to avoid solid lemon block. Once you have your frozen lemon wedge, cut off the narrow end where the seeds are to open the casing. Peel casing off frozen pulp. You are not going to get all the pith, but it is chemically useful so don't. Dig out seeds. Chop. Throw in lemonade as 'bubbles', throw in borcht 'cus borcht needs some acid, throw in rice. Whatever. Once you have the frozen lemon wedge it is just a LOT easier to get lemon pulp without making it lemon juice mostly all over your hands. Lemme know if you want a small bag or two of wedges from my freezer to see if it is convenient and useful to you? A proof of concept?
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branchandroot
no subject
Date: 2009-04-18 02:47 am (UTC)(and wow, I miss beets)
Edit in to add...
It is amusing how we all chimed in about the beets, leaving the carrots and lemons alone.
I go through about 3 lemons a day right now, not counting the commercial lemonade base I put them in. I know you have a juicer, but for putting whole lemon pulp into cooking or using it like the 'bubbles' in ice cold juice I have found it really easy to freeze and then chop. This is how
Yes, you could just rip it apart like an orange, but I do about 40 lemons in a sitting and the juice gets really irritating.
I take the top and bottom rind off and score the fruit around, top to bottom. Peel the rind off in strips (which are a great shape for candied lemon peels, but I don't think you are into that :D). Clean up the pith a little. Using the back end of a small knife, trace the sections. Pull apart. Throw in bag in freezer. Water expands, so leave room and move the bag around in the beginning to avoid solid lemon block.
Once you have your frozen lemon wedge, cut off the narrow end where the seeds are to open the casing. Peel casing off frozen pulp. You are not going to get all the pith, but it is chemically useful so don't. Dig out seeds. Chop. Throw in lemonade as 'bubbles', throw in borcht 'cus borcht needs some acid, throw in rice. Whatever. Once you have the frozen lemon wedge it is just a LOT easier to get lemon pulp without making it lemon juice mostly all over your hands.
Lemme know if you want a small bag or two of wedges from my freezer to see if it is convenient and useful to you? A proof of concept?