Cychefs | Recipes | Cookery Books

Tenderizing with lemon juice

Mixing the lemon juice with oil ensures that the juice doesn’t burn the meat while the citric acid from the lemon breaks down the protein, making the meat tender.

You can add whatever flavors you fancy. Some favorites are garlic, ginger and fresh herbs.

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5