curtis@lemmy.world to Vegan Home Cooks@lemmy.worldEnglish · 2 years agoSauteed assorted mushrooms and yu choy with garlic, lemon, thyme, and pastalemmy.worldimagemessage-square3fedilinkarrow-up117
arrow-up117imageSauteed assorted mushrooms and yu choy with garlic, lemon, thyme, and pastalemmy.worldcurtis@lemmy.world to Vegan Home Cooks@lemmy.worldEnglish · 2 years agomessage-square3fedilink
minus-squareArcanepotato@lemmy.worldMlinkfedilinkEnglisharrow-up2·2 years agoI have a silly question, but I’ve never used lemon in pasta before: Do you just squeeze the juice on (or pour it out the bottle) after it’s off the heat? Or is it part of the cooking process?
minus-squarecurtis@lemmy.worldOPlinkfedilinkEnglisharrow-up2·2 years agoI always squeeze the juice in when it’s done cooking and off the heat.
minus-squarecurtis@lemmy.worldOPlinkfedilinkEnglisharrow-up2·2 years agoSometimes a little bonus squeeze after it’s plated is really nice too!
I have a silly question, but I’ve never used lemon in pasta before: Do you just squeeze the juice on (or pour it out the bottle) after it’s off the heat? Or is it part of the cooking process?
I always squeeze the juice in when it’s done cooking and off the heat.
Sometimes a little bonus squeeze after it’s plated is really nice too!