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The color will be a fairly strong red as it is a very strong acid in the pH scale.
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∙ 11y ago
Anonymous
You add UI to pure water. What colour is the mixture?You add UI to pure water. What colour is the mixture?
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Is the mixture of lemon juice and baking soda an acid or base?
depending on the amount you add, i think it will be neutral as lemon juice is an acid and baking soda is a base.
Is lemon juice a thickener ner?
all i know is that when making cheesecake when i add the lemon juice to condensed milk and cream cheese it causes the mixture to thicken. Could it be the pectin in the lemon?
What juice do you add to make royal icing?
lemon juice xxx
Is there a way to add fresh lemon juice to cream sauces so that the sauce doesn't curdle?
To make lemon cream in a mixing bowl you mix together cream with a little sugar and then whip it at full speed until peaks form then add the lemon juice and rind and fold it into the mixture gently with a desert spoon that you have chilled in the fridge
What is the process called when you add lemon juice to milk?
milk is basic, and lemon juice is very acidic
How much sugar in lemon's?
if its pure lemon juice with no added sugar then it has no sugar in it. and most lemon juice are like that. its in lemon soft drinks and lemon cordials that add the sugars.
What happens if you add salt instead of sugar to lemonade?
Umm it gets sweeter..?
How do you cook with the lemon juice in the plastic lemon?
You can add the juice toward the end of the recipe. This simply adds a zing taste to the meal.
Beacon Hill Clam Dip?
Ingredients1 cn Gorton's Clams2 ts Prepared horseradish1 3 oz pkg. cream cheese1 ts Lemon juiceMix horseradish, lemon juice with cream cheese. Add 1 tsp. of clam juice from the can, blend into cream cheese mixture. Add drained clams. Add additional clam juice if necessary to reach the desired consistency. Serve with chips.
How do you make lemon-aid out of lemon juice?
Add water, sugar or a substitute if you like, and ice.
How do you fix the problem of egg curdling as you make lemon curd?
If your recipe is like mine, you have a thickened lemon mixture that you add egg to. Put some of the hot mixture in the beaten egg stirring it all the time. Add about a third of the mixture to the egg to warm it up and then add that mixture back into the rest of the lemon mixture. Stirring all the time so that the egg will not cook in lumps.
How can you correct too much lemon in recipe?
Add more of the other ingredients to the amount extra of lemon juice or add more sugar.
