I am sharing useful advice on how to squeeze lemon juice using the usual improvised means.
In my work, I often need freshly squeezed lemon juice. If you need a lot of juice, then you can't do without a juicer. But very often it takes quite a bit, and you don't want to take out the juicer just for half a lemon.
For such cases, I have 3 ways to squeeze lemon juice. They are very simple and do not require any special equipment. Let me tell you how I do it.
Before squeezing out the juice, I prepare the lemon to make it easier to work later. There are 2 options to improve lemon juice production.
The first option is to put the lemon on the board and, pressing it to the surface, roll it. Thus, the bonds inside the lemon are broken, and the juice begins to be released after it is cut.
The second option is to microwave the lemon for 20-30 seconds. I use this method less often, as it requires a lot of effort. Now that the lemon is prepared, it's time to squeeze the juice.
Method 1
I just cut the lemon in half and squeeze it with my hands. It is difficult to squeeze out all the juice using this method, but it is very fast.
An important nuance. If you are squeezing the juice directly into dough or salad, it is best to squeeze the lemon over your palm. Thus, the seeds from the lemon will not fall into the dish, and the juice will flow quietly between the fingers.
Method 2
I cut the lemon in half and squeeze out the juice with a spoon or fork. The spoon is easier to work with, so I show with it.
I use this option less often, since there is no way to catch lemon seeds in a timely manner.
Method 3
This method I spied on at the bartenders when they prepare a drink for a guest who sits at the bar.
I cut the lemon lengthwise into quarters. I make cuts as shown in the photo.
Then I put the lemon on the knife and squeeze it. Thus, the juice flows gently down the blade of the knife. This is great for making a cocktail. Just put a glass under the knife and after a moment the juice will be in it.
Did you know about such methods?