curtis@lemmy.world to Vegan Home Cooks@lemmy.worldEnglish · 1 year agoSauteed assorted mushrooms and yu choy with garlic, lemon, thyme, and pastalemmy.worldimagemessage-square3fedilinkarrow-up117arrow-down10
arrow-up117arrow-down1imageSauteed assorted mushrooms and yu choy with garlic, lemon, thyme, and pastalemmy.worldcurtis@lemmy.world to Vegan Home Cooks@lemmy.worldEnglish · 1 year agomessage-square3fedilink
minus-squareArcanepotato@lemmy.worldMlinkfedilinkEnglisharrow-up2·1 year agoI have a silly question, but I’ve never used lemon in pasta before: Do you just squeeze the juice on (or pour it out the bottle) after it’s off the heat? Or is it part of the cooking process?
minus-squarecurtis@lemmy.worldOPlinkfedilinkEnglisharrow-up2·1 year agoSometimes a little bonus squeeze after it’s plated is really nice too!
minus-squarecurtis@lemmy.worldOPlinkfedilinkEnglisharrow-up2·1 year agoI always squeeze the juice in when it’s done cooking and off the heat.
I have a silly question, but I’ve never used lemon in pasta before: Do you just squeeze the juice on (or pour it out the bottle) after it’s off the heat? Or is it part of the cooking process?
Sometimes a little bonus squeeze after it’s plated is really nice too!
I always squeeze the juice in when it’s done cooking and off the heat.