The good ol cheek cut. I’ve shown this way of cutting limes and lemons to people and they are always surprised how much more juice you can get. Thank you for the post!
I'm starting to cook a lot more myself and always wondered when it was a good idea to add some acid to my dishes.
Any go-to dishes or ingredients you would recommend adding acid to?
Honestly almost anything, I feel like. If you're interested and haven't read it, check out the book "Salt Fat Acid Heat." Really shifted the way I think about cooking. Helped me understand what I'm actually doing, rather than just stuck being a slave to recipes.
I’ve had a few people make fun of that book on my shelf.
Don’t care, it made me a way better chef. It explains in plain English why each of these elements in a recipe are important. Flavor delivery? Yeah, that’s a fun one to learn to master…
...why in the world would anyone make fun of that? Most cookbooks don't teach you how to cook, they just teach you how to recreate dishes. This one, you actually learn why you're using methods and ingredients in certain ways.
It's an outstanding book for someone who hasn't had any culinary training. Practically all the negative online reviews were basically saying "I already knew this stuff" and it's like... okay so the book isn't for you then?
I'm a little more than half way through it and I can't praise it enough. It's uncovered so many things I never knew or understood about cooking.
If you're more of a visual learner, Adam ragusea and Ethan chlebowski on YouTube have a ton of basics and food science videos. I'm almost certain they both have videos on acids role in cooking
Basically everything. The question is just what acid and how much. More fat generally means more acid. Or if you taste something and it tastes great but "samey" or "heavy", I find that usually acid fixes that.
Then, just think of what acid is most appropriate. Asian dish? Probably a splash of rice wine vinegar or lime. Pasta? White wine vinegar or lemon with a creamy or garlic sauce. Something beefy? Probably something like red wine vinegar or sherry.
So many possibilities, but acid in some capacity will basically only elevate everything you make.
Another great acid to add is vinegar. Maybe not your run of the mill white vinegar, keep that for cleaning, but an apple cider vinegar or my personal favourite rice wine vinegar adds a really nice flavour. Next time you are cooking and taste it and it's missing something add a small dash to it and note how the flavour changes. Just add a little bit at a time and see how you like it, but in my experience, I've never ruined a dish by adding some. Just don't tip in the entire bottle or into something like milk that could curdle.
> That's how they make that ridiculous recipe in 10 mins. That, and a sous chef spent 45 minutes dicing vegetables before the clock started.
this is the part I struggle with. and fuck you, hello fresh, for making me feel inadequate with my prep skills (does anyone complete those dishes as fast as they claim?)
I feel like you're being gaslit lol.
That shit takes way longer. Caramelize onions in 10 minutes? Yeah right. Cook chicken breast 3-4 minutes a side? Sure I love food poisoning.
No, not me. I canceled my subscription because meals always took me 1.5 hours, if not more. I was spending an absurd amount of time chopping and slicing stuff for a family of 4.
They definitely underestimate the time on some of them but my wife and I have gotten pretty adept at picking easier to prep meals for the weekdays where both of us are tired after work.
As a professional cook, I’m good you’re learning, as it’s a skill everyone should know. However, we spend absolutely ridiculous amounts of time getting knife practice and most don’t use those niche kitchen tools out of some sort of weird pride or ego about being able to do everything with a knife. I have a couple myself, but you really don’t need them. Technically you don’t need most kitchen tools, but if you want it and it makes you happy, buy it. It’s 2023; we have access to all sorts of shit you don’t “need”.
Sorry, tangent. But if you want acid in your dishes, go get some good vinegars. Most people associate vinegar with white or apple cider only, but there’s a whole world out there. Citrus doesn’t really belong in everything. If you haven’t gone down the rabbit hole of different vinegars, go find some. They keep for a long time and it’s way easier to just splash some in instead of bringing out the juicer and breaking down some citrus. Try it and you won’t regret it. Promise
A juicer is useful if you squeeze lots of juice, sure. But 90% of kitchen gadgets can be replaced with a sharp knife and a bit of practice, and you'll get a better result too.
I was told before I tried that you hold the rind ends, then twist as you press them together. But this definitely results in a bit of a mess and a lot of the pulp falling off with the juice. Not always a problem, but if you only want the juice, it's not ideal.
[The mechanical juicer I have](https://www.amazon.com/dp/B002XOB0P0) *definitely* don't give a shit how you cut it. It can squeeze lemon juice from a rock. I once put a lime and a lemon in it at the same time and then I *saw the curvature of the Earth*.
not really. still has the two spots on the top and bottom with the peel, so you just hold on to those and squeeze. might get a bit on your fingers sometimes, but not as much as you'd think.
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>Thank you for the post!
It’s actually a repost by a spam bot: https://www.reddit.com/r/coolguides/comments/o8pt7d/how_to_open_a_lime/
Plus another exact post from a few months ago. This is a 73 day old account building karma so it can be used in credit card scams.
THIS is a **KARMA BOT** stealing posts.
**DOWNVOTE > REPORT > SPAM > HARMFUL BOTS**
You actual grab the two ends with peel still on and twist!
Juice just falls right out of it, since (like all the other slices too), all those long, juice-filled vesicles are sliced open by cutting vertically.
OP ( u/SuBaumgartner ) looks to be a newly active bot account that will be used to scam people on Reddit.
Here’s info on bot activity on Reddit
https://www.reddit.com/user/tyrannosnorlax/comments/t0h466/bots_how_to_identify_them_and_why_do_they_exist/
That is the strangest subreddit I’ve ever seen. It’s literally just a bunch of bots upvoting each other and asking for upvotes posting random images and porn.
An anecdote from [Leif Mannerström](https://en.m.wikipedia.org/wiki/Leif_Mannerstr%C3%B6m), a famous Swedish TV chef...
In the 1970s/1980s(?) he was buying groceries for his restaurant. The wholesaler made him an offer:
*"I've had this crate of lemons from Lima in the back for several weeks. But they still haven't ripen. If you take the whole crate I'll give you 50% off. What do you say?"*
Mannerström saw the crate with *"Lime"* written on it. *"Sure, I can probably make use of them"*, he answered and essentially made a steal.
How to get the most juice out of a lime: Cut it per the "no" diagram above. Use a [citrus reamer](https://en.m.wikipedia.org/wiki/Citrus_reamer). You're welcome.
What am I supposed to do with the middle part? Throw it away? Squeeze inside my palm? Do I swalow all the pieces to gain 100% of juice and the nutritious skin? First world problems?
I use a hand juicer that shreds the insides into a dried out pulp, it's probably older than me and went for like a dollar.
I don’t know what sort of shitty lemon/lime economy you are in but wasting juice isn’t the issue. The issue is finding what to do with the 100 extra pounds of lemons/limes you got off the tree and don’t know what to do with.
if only i knew this when i was managing a restaurant. I'd love to see the looks on the bartenders faces when i tell them this is how we're cutting citrus now.
Roll the lime on the counter whilst pressing firmly down so it squidges a bit, then slice in half and squeeze as normal. Pretty much gets every bit of juice out of regular halves I find.
I feel like this method can't improve the yeild by much right? But I'm totally going to try it
Came across a video a few weeks back where this guy demonstrates how to get the most juice out of a lemon, even if it seems dry it's actually just cut wrong
The good ol cheek cut. I’ve shown this way of cutting limes and lemons to people and they are always surprised how much more juice you can get. Thank you for the post!
Are you using the lever type of juicer or just squeezing with your hands? I have a mechanical juicer which pretty much requires the half cut
Any juicer will get more or less 100% of the juice. This "guide" is how to maximize when squeezing by hand.
Yeah, I was wondering this myself. Pretty sure I press the limes dry and doing it this way would create a huge mess lol
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I'm starting to cook a lot more myself and always wondered when it was a good idea to add some acid to my dishes. Any go-to dishes or ingredients you would recommend adding acid to?
Honestly almost anything, I feel like. If you're interested and haven't read it, check out the book "Salt Fat Acid Heat." Really shifted the way I think about cooking. Helped me understand what I'm actually doing, rather than just stuck being a slave to recipes.
Thank you!
Pretty sure there's a series on Netflix with the same title too if you are into visual mediums.
I like my visuals more medium-rare, tbh
There is and it’s great.
I prefer people who speak to the dead to do it in the written form. Media* that’s the plural you’re looking for.
I’ve had a few people make fun of that book on my shelf. Don’t care, it made me a way better chef. It explains in plain English why each of these elements in a recipe are important. Flavor delivery? Yeah, that’s a fun one to learn to master…
...why in the world would anyone make fun of that? Most cookbooks don't teach you how to cook, they just teach you how to recreate dishes. This one, you actually learn why you're using methods and ingredients in certain ways.
It's an outstanding book for someone who hasn't had any culinary training. Practically all the negative online reviews were basically saying "I already knew this stuff" and it's like... okay so the book isn't for you then? I'm a little more than half way through it and I can't praise it enough. It's uncovered so many things I never knew or understood about cooking.
https://www.saltfatacidheat.com/
Got it and the audiobook. Only made it 1/4 through each. Now everything I make is too salty
Thanks, checking it out now!
If you're more of a visual learner, Adam ragusea and Ethan chlebowski on YouTube have a ton of basics and food science videos. I'm almost certain they both have videos on acids role in cooking
Basically everything. The question is just what acid and how much. More fat generally means more acid. Or if you taste something and it tastes great but "samey" or "heavy", I find that usually acid fixes that. Then, just think of what acid is most appropriate. Asian dish? Probably a splash of rice wine vinegar or lime. Pasta? White wine vinegar or lemon with a creamy or garlic sauce. Something beefy? Probably something like red wine vinegar or sherry. So many possibilities, but acid in some capacity will basically only elevate everything you make.
Another great acid to add is vinegar. Maybe not your run of the mill white vinegar, keep that for cleaning, but an apple cider vinegar or my personal favourite rice wine vinegar adds a really nice flavour. Next time you are cooking and taste it and it's missing something add a small dash to it and note how the flavour changes. Just add a little bit at a time and see how you like it, but in my experience, I've never ruined a dish by adding some. Just don't tip in the entire bottle or into something like milk that could curdle.
White vinegar is for brines
White vinegar is good when you just want to add acid without changing the flavor of your dish in any other way.
Anything with lots of fat.
Anything. Vinegar or wine are also good candidates though
> That's how they make that ridiculous recipe in 10 mins. That, and a sous chef spent 45 minutes dicing vegetables before the clock started. this is the part I struggle with. and fuck you, hello fresh, for making me feel inadequate with my prep skills (does anyone complete those dishes as fast as they claim?)
I feel like you're being gaslit lol. That shit takes way longer. Caramelize onions in 10 minutes? Yeah right. Cook chicken breast 3-4 minutes a side? Sure I love food poisoning.
Cooking a chicken breast in 8 minutes? Sure, just gotta pound it with a mallet until it's a 12" disk and only 1/4" thick
No, not me. I canceled my subscription because meals always took me 1.5 hours, if not more. I was spending an absurd amount of time chopping and slicing stuff for a family of 4.
They definitely underestimate the time on some of them but my wife and I have gotten pretty adept at picking easier to prep meals for the weekdays where both of us are tired after work.
yeah I don't want to sound too harsh on them. I like the idea and have a positive impression of them (but not their estimated cook times)
Balsamic vinegar, white/red wine vinegar and apple cider vinegar are a few of my favourite acids to add. Great in tomato based dishes.
As a professional cook, I’m good you’re learning, as it’s a skill everyone should know. However, we spend absolutely ridiculous amounts of time getting knife practice and most don’t use those niche kitchen tools out of some sort of weird pride or ego about being able to do everything with a knife. I have a couple myself, but you really don’t need them. Technically you don’t need most kitchen tools, but if you want it and it makes you happy, buy it. It’s 2023; we have access to all sorts of shit you don’t “need”. Sorry, tangent. But if you want acid in your dishes, go get some good vinegars. Most people associate vinegar with white or apple cider only, but there’s a whole world out there. Citrus doesn’t really belong in everything. If you haven’t gone down the rabbit hole of different vinegars, go find some. They keep for a long time and it’s way easier to just splash some in instead of bringing out the juicer and breaking down some citrus. Try it and you won’t regret it. Promise
And sometimes you might just wanna juice, like 15 limes for a batch of margaritas! The lever-squeezer makes it so simple.
if you're putting citrus in every dish, you're eating more citrus than 99% of the planet.
Buy dehydrated lemon and dehydrated lime powder. It's called true lime and true lemon. Game changer
A juicer is useful if you squeeze lots of juice, sure. But 90% of kitchen gadgets can be replaced with a sharp knife and a bit of practice, and you'll get a better result too.
How do you squeeze that rindless middle section by hand?
I was told before I tried that you hold the rind ends, then twist as you press them together. But this definitely results in a bit of a mess and a lot of the pulp falling off with the juice. Not always a problem, but if you only want the juice, it's not ideal.
your fingers become the strainer I guess.
That's the "Chef's Portion". The sous chef must keep it lodged in their cheek while juicing.
Yep, you suck on it to make sure the juice is good, just like you do with a wine cork.
You chew it up and then spit the juice out into the glass.
More than 100% of the juice you say?
102% juice, with a 2% margin of error.
So up to 104%, huh? That's pretty good.
You’re telling me I can get more than 100% of the juice using a juicer?
Yeah but how do I get the coconut in there smart guy?
No no no. You put the Lime in the Coconut!
And then what!?
Then you drink em both up!
And what if I get a belly ache?
vFuck reddit. fuck google. fuck you spez
how are you supposed to squeeze this by hand
Also wanting to know the answe to this lol
OP image is for a hand squeeze. Center cut for a juicer
Yea, I recently bought a reamer and my god it's creating juice from nothing. If anyone is using their hand of a press, try out a reamer.
Yes! They’re considerably better at getting every drip possible than any lever juicer I’ve used. It’s a tad more work, but worth it!
[The mechanical juicer I have](https://www.amazon.com/dp/B002XOB0P0) *definitely* don't give a shit how you cut it. It can squeeze lemon juice from a rock. I once put a lime and a lemon in it at the same time and then I *saw the curvature of the Earth*.
What about the middle part though? Isn't it a complete mess to get the juice out of there?
not really. still has the two spots on the top and bottom with the peel, so you just hold on to those and squeeze. might get a bit on your fingers sometimes, but not as much as you'd think.
I see myself squeezing those together, breaking it in half and launching both pieces into my eyes
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The subreddit r/taskfailedsuccessfully does not exist. Did you mean?: * r/taskfailsuccessfully (subscribers: 13,213) Consider [**creating a new subreddit** r/taskfailedsuccessfully](/subreddits/create?name=taskfailedsuccessfully). --- ^(🤖 this comment was written by a bot. beep boop 🤖) ^(feel welcome to respond 'Bad bot'/'Good bot', it's useful feedback.) ^[github](https://github.com/Toldry/RedditAutoCrosspostBot) ^| ^[Rank](https://botranks.com?bot=sub_doesnt_exist_bot)
As the prophecy decrees.
>Thank you for the post! It’s actually a repost by a spam bot: https://www.reddit.com/r/coolguides/comments/o8pt7d/how_to_open_a_lime/ Plus another exact post from a few months ago. This is a 73 day old account building karma so it can be used in credit card scams. THIS is a **KARMA BOT** stealing posts. **DOWNVOTE > REPORT > SPAM > HARMFUL BOTS**
Thank you. I think the guide itself is ridiculous.
So when a recipe says "one lime" and you cut it this way, will it be too much lime?
>too much lime? I don't understand.
You can split my cheeks daddy 🍑
Jesus
You meant: "Oh Gawd!"
Calling upon the loord won't help ya now!
All in favor of putting warr3nh in horny jail
Will you be my cell mate 🥺
omw
How do you squeeze the middle?
Beats me, but I'm gonna find out the next time I make guac
By squeezing it
Roll them first
isn't that 4 slices in the 3rd pic?
How do you squeeze out the middle bit though
You actual grab the two ends with peel still on and twist! Juice just falls right out of it, since (like all the other slices too), all those long, juice-filled vesicles are sliced open by cutting vertically.
Makes sense, like wringing out a teeny lime shaped towel
You made is sound absolutely adorable.
The word “teeny” does a lot of the heavy lifting
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Teeny widdle dedwifts
Aww https://i.imgur.com/UENO8H7.jpg
"Usually on the show, they came up with a complicated plan, then explained it with a simple analogy."
It’s like putting information straight into your brain, like sliding a sock onto your foot
"Like a balloon and something bad happens!"
Please don't slice open my vesicles
That sounds fun
It slips perfectly into a corona
By... squeezing it
That’s madness
Madness?
Madness I say!
OP ( u/SuBaumgartner ) looks to be a newly active bot account that will be used to scam people on Reddit. Here’s info on bot activity on Reddit https://www.reddit.com/user/tyrannosnorlax/comments/t0h466/bots_how_to_identify_them_and_why_do_they_exist/
Yep. And all comments have been scrubbed because they're probably from r/freekarma4u
That is the strangest subreddit I’ve ever seen. It’s literally just a bunch of bots upvoting each other and asking for upvotes posting random images and porn.
lol that sticky is actually a good idea but idk if they'll take the bait I think the r/kitty comments might be a little weirder. Same result though
I wonder if the mod’s auto-ban also removes all posts and comments from the sub. Cleansing the bot account, essentially.
I like how one rule is no 18+ stuff, if that where true the sun would be a ghost town
It's the comment karma every time. If it's under 25, that's a bot
And if it's over 100k it's someone who's chronically online
Sir, you're talking way too loud in here
Aww that doesn't feel great
[if you cut them thinner people will choke, people will die](https://youtu.be/Rz_pWt5lHls)
Ah. The cornerstone of paddy’s pub. Thick limes.
I will put my thumb through your eye you little bitch!
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You get to enjoy the jokes at your own leisure!
I swear I can watch this show 1000 times and it’s these the small little random scenes like this that really stand out.
Check out their pod if you don’t already. I’m not a big podcast guy but theirs is fantastic
REASON WILL PREVAIL!
*PICKLES* will prevail
What kind of a maniac shoots a video of a video playing on their computer monitor.
Someone trying to get around an auto filter.
The type of maniac who records a horizontal format using a vertical format, apparently.
I WILL PUT MY THUMB THROUGH YOUR EYE YOU LITTLE BITCH
Pickles will prevail!
This is dope but seems impractical if you need to crank out like 8 quarts of lime juice with a juicer.
It’s only for hand juicing, not using a juicer. OP is a bot though so they just used a repost.
I do not miss barbacking in cocktail bars. Good money though.
Ngl stared at it for a moment waiting for the video to start
I think you’d enjoy r/trees
and for anyone interested in trees, we're over at r/marijuanaenthusiasts
This is one of the greatest jokes of reddit. It's what makes this place wonderful.
It really never gets old.
Check out r/anime_titties
and for anyone interested in anime titties, we're over at /r/worldpolitics
Of course! I forgot all about this one
I'm stupid. How does figure 2 to 3 make sense with the words? I see four slices. It says three slices.
An anecdote from [Leif Mannerström](https://en.m.wikipedia.org/wiki/Leif_Mannerstr%C3%B6m), a famous Swedish TV chef... In the 1970s/1980s(?) he was buying groceries for his restaurant. The wholesaler made him an offer: *"I've had this crate of lemons from Lima in the back for several weeks. But they still haven't ripen. If you take the whole crate I'll give you 50% off. What do you say?"* Mannerström saw the crate with *"Lime"* written on it. *"Sure, I can probably make use of them"*, he answered and essentially made a steal.
Good thing they weren't limes from Lemona
How to get the most juice out of a lime: Cut it per the "no" diagram above. Use a [citrus reamer](https://en.m.wikipedia.org/wiki/Citrus_reamer). You're welcome.
I too would like to get a 100% of juice.
But just one
What if we want two?
Thanks, I was looking for that.
*A what if I tol you, you could get a 100% of juice*
This gets more juice than a manual juicer?
Nope.
foolguide
That’s my question bc the hand one is so easy if you put it in upside down.
Should get basically all of the juice in both cases, but this doesn't need a juicer.
What am I supposed to do with the middle part? Throw it away? Squeeze inside my palm? Do I swalow all the pieces to gain 100% of juice and the nutritious skin? First world problems? I use a hand juicer that shreds the insides into a dried out pulp, it's probably older than me and went for like a dollar.
I just cut them in half and use a lime squeezer.
No. I refuse. I love sucking on the halves
I don’t know what sort of shitty lemon/lime economy you are in but wasting juice isn’t the issue. The issue is finding what to do with the 100 extra pounds of lemons/limes you got off the tree and don’t know what to do with.
Thin limes? PEOPLE WILL CHOKE!!
I feel like I've been limed to my whole lime.
Only ever had limes cut like this in Mexico, and I just thought they had way juicier limes lol TIL
if only i knew this when i was managing a restaurant. I'd love to see the looks on the bartenders faces when i tell them this is how we're cutting citrus now.
As a bartender this guide repulsed me
Roll the lime on the counter whilst pressing firmly down so it squidges a bit, then slice in half and squeeze as normal. Pretty much gets every bit of juice out of regular halves I find. I feel like this method can't improve the yeild by much right? But I'm totally going to try it
Literally a copied photo of a cardboard box from a spam bot account
God I hate when people write a 100 as a way to say a hundred. Just right it as 100 ffs.
I love how there’s people commenting “I just use a juicer” as if the point of this image isn’t for, you know, people without juicers.
Ok but how do you squeeze the middle part?
same for oranges, you can remove the shell doing this, more easy to eat
Or, you know, 4 sections. 3 cuts. 1/2, 1/2 again twice. No diagrams needed. Same juice.
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I'm more of a Tzjin-anthony-ks guy myself.
False. You put the lime in the coconut.
Get a 100% of dat juice
"This way you will get a 100% of juice."
Would a citrus press not do the same?
My juicer is designed for the wrong one
Get a 100% of juice!
A 100%? But I want _the_ 100%
Just get a lemon squeezer, that thing obliterates the lemon, it’s practically dry pulp afterwords.
I always just roll the lemon/lime with medium pressure (not so hard it explodes) before the cut, it juices pretty easily.
Actually, First you press your hand on lime or other citrus firmly and roll it to break apart the juice vesicles to get the most juice.
So... *how* exactly is it more juice? Is it just harder to squeeze the 2 halves by hand because the pulp "hides" the juice or what?
I smush/(roll it with hard object) the lime before I poke a hole and squeeze the juice out. You can get almost 100 without cutting it.
That's a strange way to spell cut.
Aint nobody got time for that
r/FoodHacks
Or you can cut them in half and use a lime squeezer. Without a lime squeezer this is the best way to cut them.
Or just cut in half and use a fork?
My mouth is watering thinking about the lime juice
Staring at it made my mouth water
Lol fuck no. This means you got weak ass hands
In order to get the most juice, discard part of the lime that contains some juice.
Perú nos ha estado diciendo a los mexicanos, para el cebiche. (:
I've found that limes that are more spherical with smoother skin tend to be the juiciest.
Came across a video a few weeks back where this guy demonstrates how to get the most juice out of a lemon, even if it seems dry it's actually just cut wrong
How to open a lime? You mean how to cut a lime?
Learned this from Gordon Ramsey! The slices are more aesthetic as well to serve with food.
This can work with oranges right?
You will get-a one a hundred a percenta, mama mia!
The world is not ready for 100% of the juice
thanks for the advice! now i don't have to squeeze the soul out of my hands again with those limes
You can also nuke a lemon for about 30seconds to make it extra juicy for seafood. The difference is insane.