You can squeeze a lime really hard and leave half the juice still in it.The solution is as close as your silverware drawer.
If you’ve got an electric juicer, go ahead and click “Back” on your browser now. You don’t need this tip.
Still here? Okay. This works for lemons and oranges, too. Press down on the lime and roll it around. The more you soften it up before cutting it open the easier it will be to squeeze.
Cut it in half, not through the stem.
Squeeze hard. This is about how much juice you’ll get out of it.
So get a fork. No special tools needed. Jab it repeatedly into the lime.
Then squeeze again. Notice how much more I was able to squeeze it here.
And believe me, I squeezed as hard as I could the first time. The fork makes a huge difference. Maybe it’ll be easier to understand watching the whole thing.
And that’s it.
Now that I’ve done the tomatoes, the jalapeños and the lime, it’s time to assemble them all into a couple different dishes. Come back tomorrow for — as if you couldn’t guess — a little Mexican.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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11 Comments
You have a little Mexican in your kitchen? To help or for decoration?
You are so funny. Really, I mean that.
How To Cook Like Your Mexican Grandmother? Yay! And yum!
Another little trick is put your uncut limes into the microwave for 5-10 seconds on high. Then roll, cut and squeeze with your fork. More bang for your limes buck.
Hmm, that sounds like a neat trick. Usually, I would roll the citrus fruit until it’s softened; then, take a spoon and use it as a makeshift handheld juicer.
Maybe the fork would be easier?
Another tip: “Cut a side off the lime, off center. Why? Breaks more of the septa so you can more easily squeeze out the juice-filled loculi. Translation, please? You cut more section membranes so the juice squirts out.” (http://www.toomanychefs.com/archives/001709.php)
I’ll have to give that a try. That looks like seedless limes in the pictures. How do you deal with seeds using this method? Other than straining the juice, of course.
fabulous tip! thanks!
Thanks for the tip! It worked wonders on my lime when I was cooking.
How do you get minced garlic out of squeezing a lime?
Thanks for the thoughtful comment.
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