Should lemon juice be added before or after cooking?

Question

Discover the best time to add lemon juice to retain brightness and avoid bitterness in dishes.

Answer 1

Adding lemon juice after cooking preserves its bright flavor and vitamin C content, which can be diminished by heat. Adding it before cooking can tenderize meats through marination.

Detailed Explanation:

The timing of adding lemon juice depends on the desired outcome. If you're aiming for a vibrant, fresh lemon flavor, it's best to add it after the dish is cooked. Heat can degrade the delicate citrus notes, making them less pronounced. Furthermore, vitamin C, a key nutrient in lemon juice, is heat-sensitive and can be reduced during cooking.

However, adding lemon juice before cooking can be beneficial in certain situations. The acidity of lemon juice can act as a tenderizer, particularly for meats. Marinating meat in lemon juice helps to break down tough fibers, resulting in a more tender and flavorful final product. In this case, the flavor change is part of the desired effect.

For example, when making a lemon-herb roasted chicken, you might use lemon juice in the marinade to tenderize the chicken and infuse it with flavor. But, you might also squeeze fresh lemon juice over the cooked chicken just before serving to brighten the overall taste.

Pro Tip:

When adding lemon juice to dairy-based sauces, add it at the very end and off the heat. The acidity can cause the dairy to curdle if added too early or while simmering.