From time to time, readers write to me with cooking questions, which I do sheepishly try to answer, reminding them that I'm pretty much a self-taught cook, and might be breaking all kind of kitchen rules. One question that I've gotten more than once is "Can I use bottled lemon (or lime) juice in this recipe?" to which my answer is an emphatic "NO!" In my mind, the overly sour and artificial flavor of bottled lime or lemon juice is no substitute for the subtle, fresh, and slightly sour-citrus flavor of fresh lemon or lime juice.
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From time to time, readers write to me with cooking questions, which I do sheepishly try to answer, reminding them that I'm pretty much a self-taught cook, and might be breaking all kind of kitchen rules. One question that I've gotten more than once is "Can I use bottled lemon (or lime) juice in this recipe?" to which my answer is an emphatic "NO!" In my mind, the overly sour and artificial flavor of bottled lime or lemon juice is no substitute for the subtle, fresh, and slightly sour-citrus flavor of fresh lemon or lime juice.