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Old 08-21-2016, 09:03 PM   #11
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Quote:
Originally Posted by RPCookin View Post
It's not uncommon to use whole peppercorns in a marinade or in some stews.
Well, as you can see in my first post - I did grind them.
Two reasons, First: -they are red peppercorns which are fairly mild and Second:- they pour them over the greens after using it to baste on the kabobs.

I like spicy (I actually even added a tiny pinch of red pepper flakes aka Lydia B) so figured I would get more zing if I ground them and I didn't really want to crunch down on them on while eating.

And yes, marinades often add whole peppercorns but I should have really called this a vinaigrette as I didn't soak the kabobs with them, just brushed it on while cooking.
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Old 08-21-2016, 09:55 PM   #12
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I always get confused over "the juice of one lemon". How big of a lemon? And what if I don't have one and have to use lemon juice - how many teaspoons is that?

Garlic is another good one. Three garlic cloves. Dude, I only have minced garlic in the fridge - what is that in garlic cloves?

So I just use my best guess. As Chef John said about it once, "That's you, cooking."
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Old 08-21-2016, 10:08 PM   #13
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LOL - just had a recipe that did that very thing, but from other recipes, may the Egg bless them, I've gotten this...

"It can range on the size of the lemon and the time of year.

A medium lemon will give 2-3 Tablespoons of juice, where as larger lemons can give 1/4 cup (4 Tablespoons).

You have to decide on much lemon flavor you want in your recipe as to which number you pick."
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Old 08-21-2016, 10:23 PM   #14
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Another reason I prefer cooking to baking! Not as much math involved either, at least in my dishes. Cooking may be an art as well as a science, but at least for me it's not an exact science. I just keep tasting until I like the dish.
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Old 08-21-2016, 10:32 PM   #15
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By science, I meant the way foods change in texture and flavor with different types of cooking, pickling, fermenting, etc. Combining and adjusting ingredients is the art part.
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Old 08-21-2016, 10:35 PM   #16
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Quote:
Originally Posted by rodentraiser View Post
I always get confused over "the juice of one lemon". How big of a lemon? And what if I don't have one and have to use lemon juice - how many teaspoons is that?

Garlic is another good one. Three garlic cloves. Dude, I only have minced garlic in the fridge - what is that in garlic cloves?

So I just use my best guess. As Chef John said about it once, "That's you, cooking."
A couple of general rules to use are three tablespoons of lemon juice per lemon and 1 teaspoon of minced garlic per clove. Then adjust to taste.
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Old 08-22-2016, 12:19 AM   #17
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That's good to know, GG. I think I've been under-lemoning things if I go by that, so I will adjust accordingly.

When I had my lemon tree, it was 'three lemons make enough juice for a glass of lemonade'.
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