Because I am an avid student at Craftsy (and perhaps because I an affiliate) I got to choose any cooking class I wanted for FREE for my birthday.
One of my exploration goals for 2015 is to try and then make PHO. I have heard so many amazing things about this dish I just had to learn about it so I signed up for Vietnamese Classics: Pho, Noodles & Beyond, with Andrea Nguyen
Now because the recipes and the class are proprietary I can not go into too much detail but I did learn something already I can share with you that was is the coolest tip ever.
When it comes to citrus, I have a lot of tools. But when exactly should I use my lemon and lime reamer?
Andrea Nguyen shares that if you want your dipping sauces to have more body and pulp, use a reamer. You will get so much out of the citrus in more ways than one with a reamer.
Of course! Makes perfect sense! Thank you Andrea.
She also shared that to get the juiciest limes, look for the shinier ones. I noticed hers looked a little yellowy in comparison to deep green so I picked up similar ones to test in my kitchen and see if she is right.
Totally loving the class so far. Andrea is a wonderful teacher with a lovely calm but fun energy about her. I am also taking her class Favorite Asian Dumplings from Scratch which I am enjoying so much I only watch a little at a time. I do not want it to end!
Great tip! And I’ve also heard that citrus fruits should always be juiced when they’re at room temperature, not chilled from the fridge, because you’ll get more juice that way.
Yes, that’s right! Rachael Ray often says to nuke the lime to warm it up but I think having it at room temp is better.
oh man. I am so lazy with my citrus!!
Tammy, I am sure it’s all good! 🙂