Cooking Q&A Hour: How To Cook With Citrus & Dairy

by Simona Terron

Experts at the Z Living Headquarters are answering your most pressing food questions. This week, we're diving into using citrus.

Q: I love using fresh lemon juice in my food, but when should I add it - especially when I’m cooking with dairy products?

A: A splash of lemon juice can brighten up almost any food or drink. While it may seem simple to just squeeze citrus in your dish for a burst of clean, tart freshness, it’s not that easy. You may end up with a sour or bitter tasting meal that’s funky and discolored. And Lord help you if you’re cooking with dairy; that stuff will just curdle up and die.

Here are a couple of tips to keep in mind:
  • If you’re cooking food that requires longer processes like baking, roasting, grilling, or stewing, feel free to add sections of the whole fruit such as a lime, lemon, or orange. What you shouldn’t do is add the juice to anything that is still cooking, such as a sauce. Always add the juice right at the very end, once the item is off the heat, and just before serving.
  • If there’s dairy involved in the picture, don’t be afraid to use citrus, since a splash of fresh lemon juice can brighten and lighten a normally heavy cream sauce. You just need to stay alert and avoid using too much or adding it too soon."
Have more questions? Send us an email at [email protected] and we'll let you know if your questions make it to the site.

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