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Home > Cooking Tips > Tips about various ingredients > L
L - Tips about various ingredients

[ Leftover Food Storage | Lemons | Lettuce | Litchi ]

Leftover Food Storage

  • Hot foods should be refrigerated as soon as possible within two hours after cooking. But don`t keep the food if its been standing out for more than two hours. Don`t taste test it, either. Even a small amount of contaminated food can cause illness.
  • Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out.


  • LemonsOranges do not ripen after they are picked, but lemons do.
  • Lemons store best at 50 - 60 degrees F with high humidity, they will last several months. Lower temperatures cause deterioration.
  • 4 lemons yield about 1 cup of juice.
  • Lemons contain 30 to 45 percent juice depending on variety, climate, maturity when harvested, and storage conditions. The extracted juice contains between 4.5 and 8.5% organic acids (mostly citric).
  • Use lemons in marinades, especially for chicken and fish. Sprinkle lemon juice on top of your favorite steamed vegetables, seafood, and salads. Mix salad dressing with lemon instead of vinegar. Fresh grated lemon peels add that zest to baked goods, fruit salads, desserts, and sauces. Try replacing other fruits with lemon in your next frozen sorbet. You might drink more water during the day if you add some lemon juice to your water bottle, or a slice to a glass of water.
  • Freeze lemon juice in ice cube trays for later use.
  • Add a twist of lemon to the water in ice cube trays for added zip to beverages.
  • Use juice on fruit or white vegetables to help them keep their color.
  • Remove odors, such as fish, onion, or bleach by rubbing with fresh lemon.
  • Lemon and salt can be used to treat rust spots, and to clean copper pots.
  • Get the most juice out of your lemon by warming it in the microwave for 15 seconds or rolling it with your hand on the counter if it is at room temperature.
  • Add a few drops of lemon juice to whipping cream if it doesn`t stiffen.
  • Use lemon to replace salt in your recipes….you`ll have less sodium.

Lemon Juice

  • Rub your hands with salt and lemon juice to remove fish odors.
  • Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out.


  • LettuceLettuce and potatoes are the two most popular fresh vegetables in the U.S.
  • Lettuce leaves should be torn by hand; cutting with a knife will turn the edges brown faster. If you must cut lettuce, be sure to use a stainless steel knife.
  • The outer, greener leaves of lettuce contain more vitamins and minerals then the paler inner leaves.
  • Lettuce is a vegetable that is pretty much immune to any form of preservation. You can`t freeze it, can it, dry it, or pickle it.

Selection & Storage of Lettuce

  • Lettuce is a delicate vegetable and great care should be taken when selecting and storing. Most lettuce is showcased on ice or in refrigeration. When selecting your leaves, be sure that they are fresh and crisp, with no signs of wilting, slim, or dark spots or edges. Remember when selecting your lettuce that the darker outer leaves are the most nutritious.
  • Lettuce tends to keep well in plastic bags in the crisper section of the refrigerator. Iceberg lettuce keeps the best, lasting around two weeks, while Romaine, ten days, and butterheads types and endives lasts approximately four days. The very delicate greens don`t last very long, so it`s best to buy only as much as you need at one time and use immediately.
  • Salad greens should not be stored near fruits that produce ethylene gases (like apples) as this will increase brown spots on the lettuce leaves and increase spoilage. Greens that are bought in bunches should be checked for insects. Those leaves that have roots should be placed in a glass of water with a bag over the leaves and then placed in the refrigerator.

Preparation of Lettuce

  • Generally lettuce is eaten raw, so consider removing any browned, slimy, or wilted leaves. For all lettuce types, you should thoroughly wash and dry the leaves to remove any dirt or lingering insects. If you eat lettuce often, its wise to invest in a salad spinner. Simply rinse the leaves and place in the spinner to remove the excess water.
  • In addition to their most common use in salads, you can also braise, steam, sautι and even grill certain lettuce varieties to create a wonderful and different taste treat. Try halving a head of radicchio or romaine lengthwise, and brush on some extra virgin olive oil, and grill until they soften and just begin to brown-absolutely delicious.

LitchiLitchi, Lychee, Lichee

  • The fruit, commonly called a litchi nut, are about 1 to 1 ½ inches in diameter when fresh, and have a red brittle shell, with white translucent flesh and a single large seed. Litchis are eaten fresh or dried, and are also available canned in syrup. The flesh is fragrant and sticky, sweet and juicy; the dried fruit has a smoky taste somewhat like a raisin. A versatile fruit, they are excellent in fruit salads, sweet and sour sauces, and dessert sauce. They may be used in stir fries, salads, poultry dishes, and even served over ice cream. 
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