"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fruit & Nuts
Reply
 
Thread Tools Display Modes
 
Old 07-06-2009, 02:49 PM   #1
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
Lemon Seeds

I don't like seeds in the lemon wedges I serve with food or drinks, so I usually stand over the sink picking them out of each wedge with a knife.

Some lemons seem to have no seeds at all, and others, like the one I just finished deseeding (disseeding? unseeding?) seem to have an infinite number of them.

Is there a way to tell which lemons will be seedless before you cut them open?

Is the an easier way to remove the seeds?

__________________

__________________
Scotch is offline   Reply With Quote
Old 07-06-2009, 02:52 PM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
You can wrap them in cheesecloth - just enough to twist at the top. Just cut a square...the whole roll should last you a pretty long time.

I was noticing that the other day. One lemon I had was nothing BUT seeds it seemed! VERY annoying. I don't know how to tell the difference, that's for sure! I NEVER would have bought that one
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 07-06-2009, 02:58 PM   #3
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
Yeah, they do that in some restaurants, usually with a half lemon rather than wedges (I cut the lemon in half crosswise and then cut each half into 4 pieces), and I'm to lazy to wrap 8 wedges in cloth!

What else ya got?
__________________
Scotch is offline   Reply With Quote
Old 07-06-2009, 03:01 PM   #4
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Scotch View Post
What else ya got?
Hey honey...will you squeeze this lemon for me...don't get any seeds in there!

That's the only other thing I can think of





...unless you use a small mesh strainer and just squeeze over it - which is what I do.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 07-06-2009, 03:18 PM   #5
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
I think maybe there's a market for individual lemon squeezers.

Anyone have Ron Popeil's phone number?
__________________
Scotch is offline   Reply With Quote
Old 07-06-2009, 03:37 PM   #6
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I actually have one of these birds - they are just a bit too small for using in cooking.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 07-06-2009, 03:37 PM   #7
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,467
if it bothers you that much just juice the lemons!! it will probably take less time then taking the seeds out. otherwise i guess we have to deal with it.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is offline   Reply With Quote
Old 07-06-2009, 03:57 PM   #8
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
Quote:
Originally Posted by msmofet View Post
if it bothers you that much just juice the lemons!! it will probably take less time then taking the seeds out. otherwise i guess we have to deal with it.
And do what with the juice -- serve it in shot glasses?
__________________
Scotch is offline   Reply With Quote
Old 07-06-2009, 04:11 PM   #9
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,467
Quote:
Originally Posted by Scotch View Post
And do what with the juice -- serve it in shot glasses?
put it in small oil/vinegar bottles with the spouts like the resturants bring to the table and pass it around. i used to get the little plastic lemon full of juice and when it was empty i refilled it. i actually like to dip my fish in lemon juice rather than put it all over the top. sorry not sure what else to do for that problem except deal with it the best we can till nature solves the problem. i was just offering my opinion.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is offline   Reply With Quote
Old 07-06-2009, 05:40 PM   #10
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
That just might work!
__________________

__________________
Scotch is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.