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Old 03-22-2006, 01:15 PM   #11
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I don't think I would put lemon juice in.
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Old 03-22-2006, 03:20 PM   #12
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I am glad i read this first, ok, so what is this citric that folks mentioned above?
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Old 03-22-2006, 03:27 PM   #13
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Citric acid. It is in powder form.
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Old 03-22-2006, 03:29 PM   #14
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It's dry citric acid. Gives a sour taste. Some people call it sour salt. It's used a lot in spice blends where lemon or orange rind is used to give a more complete citus flavor.

You can buy it in some supermarkets and from baking supply houses. Pharmacies may carry it, too.
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Old 03-22-2006, 03:33 PM   #15
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way more than anyone needs to know about citric acid: http://en.wikipedia.org/wiki/Citric_acid

as gb said, you can buy it in powder or granular/crystal form for food applications.

check this out, scroll down for citric acid: http://www.bulkfoods.com/spices.asp?referer=gocitaci3-1

be careful, don't buy too much. it can be used in explosives and drug applications, so you may get a visit from the fbi or atf.
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Old 03-22-2006, 04:09 PM   #16
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Citric acid also helps homemade herb infused oils (i.e. basil, chive, etc.) retain their color. You only need a dash, say 1/8 to 1/4 tsp. per 1 cup of oil.
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Old 03-22-2006, 07:19 PM   #17
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Thanks folks for the citric acid knowledge I'll be buying some tomorrow. I will also zest another lemon or 2 and make lemon aid. I want my lemon pepper pretty lemony and not very salty.
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Old 03-22-2006, 07:21 PM   #18
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Also am I correct in assuming that I should use kosher salt in my lemon pepper and not sea salt?
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Old 03-22-2006, 08:57 PM   #19
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The peppercorns are not likely to absorb the flavour of the lemon rind. Lemon pepper is a combination of 2 herbs - peppercorns and lemon. Grind the peppercorns, then stir in the dried lemon rind. You can add some salt to taste if you want, but it's probably better (if you're going to be using salt) to add it separately to each dish - do the taste test before serving.

You don't need to use lemon rind, either. You can use any lemon-flavoured herb, such as lemon verbena, or lemon myrtle, or even lemon geranium (pelargonium). Each has a lemony flavour, but each is unique in its undertones. You might like to experiment with lemon thyme, or lemon savory, or lemongrass.

It's one reason I rarely use herb or spice blends. I prefer to keep things separate, so I can vary the amount of each that I add to dishes.
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