4 Chefs on the Best Cooking Advice They've Ever Received
Beyond making sure everything's ready
before you begin, here are the pointers that pros say everyone should know.
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Freeze Lemons for a Rainy Day
We normally wouldn't advocate freezing citrus fruit, since its high moisture content makes it mushy when it's defrosted. Yet Vikki Krinsky
, a private chef in Los Angeles, has learned that stashing lemons in the freezer, while not necessarily a good move if you want nice, intact slices, can be a lifesaver when you need lemon zest or juice for cooking
. Wash the outsides well and dry them, then pop the lemons into a resealable plastic bag and store them in the freezer (they'll keep for a month or two). You can zest lemons' skin without defrosting them first; to juice them, place them in the microwave for a few seconds; or, set them in a bowl of cool water for a minute, then use a citrus reamer to extract the juice.