I have vastly improved lemon pepper chicken, or lemon anything, really, with the following experiment:
I have vastly improved lemon pepper chicken, or lemon anything, really, with the following experiment:
Olive oil
Lemon Oil (a little - doesn't need much)
Coarse ground black pepper
Voilà . No squeezing or zesting and intense lemon flavor. I have now advanced from using lemon oil only in baking to using it in savory cooking. Next experiment will probably be fish. I may try making lemon pasta this way at some point because I love me some lemon pasta.
Olive oil
Lemon Oil (a little - doesn't need much)
Coarse ground black pepper
Voilà . No squeezing or zesting and intense lemon flavor. I have now advanced from using lemon oil only in baking to using it in savory cooking. Next experiment will probably be fish. I may try making lemon pasta this way at some point because I love me some lemon pasta.
Did you find or make the oil?
ReplyDeleteBoyajian. It's expensive but it lasts forever and it's good quality stuff.
ReplyDelete