Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 72

A warm lemon will yield more juice than a cold one. So it is better to keep them at room temperature than in the fridge. More importantly, a ripe or even slightly overripe fruit will give up more juice than one so hard you can barely squeeze it. Many lemons are sold unripe. A ripe lemon is often a deeper yellow, and yields gently under pressure. I roll my lemons on the work surface before juicing them, pushing firmly down on them with the palm of my hand. I seem to get even more juice that way.

The standard domestic glass lemon squeezer, the one with a moat to catch the juice and tiny beads to hold back the pips, works well enough. The deeper, stainless steel versions are good too, letting the juice fall through into the base. Yet I get the best results with a wooden lemon reamer. The simplicity appeals, a pointed ridged cone with a beech or olive wood handle, and the fact that it has been made by hand rather than machine. Some are made from one piece of wood rather than two (the handle is often made separately from the ridged cone). But what sets it apart from the others is its simplicity and, in some cases, its beauty. Of course, the pips escape into the juice. You simply fish them out with your fingers.