POLL: Citrus shootout--lemon or lime?

[Jenise]

But lemons are much more versatile, really.

How so?

I'm wondering if that's really the case, or if they just more common? Thinking in supply and demand terms, in So Cal where citrus grows easily, almost everybody had a lemon tree in their yard but few had limes. Is that because lemons were proven to be more versatile 20-30 years ago when those trees were planted, or do more people simply cook with lemons because they're more plentiful?

One thing a lime can do that a lemon can't? Marinate red onions to top little fish canapes--the red onions turn a lovely magenta shed when mixed with lime but fade to mousy pale pink in the company of lemon.

But lemons are much more versatile, really.

How so?

Hollandaise.
Limoncello.
Chutney (and other pickles).
Candied peel.
Splashed on raw oysters.

I'm sure there are more 'not-lime' uses of lemon to be found.

[Robin Garr]

Hollandaise.
Limoncello.
<b>Chutney (and other pickles).</b>
Candied peel.
Splashed on raw oysters.

Never heard of lime chutney? I would have called it the default and lemon a variation.

Actually, I'd accept lime as a substitute in any of those, but then, I love limes.

[Jenise]

Agreed with Robin--those are classic, but not unsubstitutable. Say, I'm going to really test the theory of substitution tonight in a real classic, I'm going to use lime in Rao's Lemon Chicken--loaded with garlic and oregano and broiled. I'll report back tomorrow.

Chicken and lime...marinades or sauces...great match. I can't help but think the substitution will work out wonderfully. I will make a basic basil pesto and add add some lime zest (be sure to use a very fresh lime) and baste grilled chicken with it or roast a whole chicken that has been sauced with this mixture.

Richard

Say, I'm going to really test the theory of substitution tonight in a real classic, I'm going to use lime in Rao's Lemon Chicken--loaded with garlic and oregano and broiled. I'll report back tomorrow.

%^)

... and hazard a guess on the out turn of your experiment -

Using the same amount of lime juice as lemon juice, the lime juice will overpower all the rest of the flavors compared to using the same amount of lemon juice ...

Awaiting your post/report with bated lemon breath ...

Clink !

%^)

Chicken and lime...I will make a basic basil pesto and add add some lime zest (be sure to use a very fresh lime) and baste grilled chicken with it or roast a whole chicken that has been sauced with this mixture.

%^)

Again using the same amount of lime zest as you would lemon zest, the lime zest will impart more of a bitter flavor than using the same amount of lemon zest ... the oil sacs in a lime are much, much smaller and contain very little quantity of oil than the oil sacs on a lemon rind ... in addition, the white pith of the lime is more bitter than the white pith of a lemon ...

Here, too, awaiting your post/report with bated lemon breath ...

Clink !

%^)

[Jenise]

Bill Spencer said:

... and hazard a guess on the out turn of your experiment -

Using the same amount of lime juice as lemon juice, the lime juice will overpower all the rest of the flavors compared to using the same amount of lemon juice ...

Nope! The juice of three big juicy limes, about 8 cloves of garlic, a handful of dried oregano, salt and olive oil made a divine marinade and the result was fantastic: just as good as lemon juice would have been, neither better nor worse.

Bill Spencer said:

... and hazard a guess on the out turn of your experiment -

Using the same amount of lime juice as lemon juice, the lime juice will overpower all the rest of the flavors compared to using the same amount of lemon juice ...

Nope! The juice of three big juicy limes, about 8 cloves of garlic, a handful of dried oregano, salt and olive oil made a divine marinade and the result was fantastic: just as good as lemon juice would have been, neither better nor worse.

%^)

" ... three big juicy limes ..." Sounds like you used Bearss/Persian/Tahitian limes which are definitely less pungent than Mexican/Key limes ...

And I wonder why Rao didn't use limes over lemons in the first place ...

Thanks for the report ! I stand corrected ...

Clink !

%^)

[Jenise]

Yup, Bearss type, exactly. Interesting thing was that it didn't come off as lime--could have called it 'lemon' and no one would have been the wiser.

Chicken and lime...marinades or sauces...great match. I can't help but think the substitution will work out wonderfully. I will make a basic basil pesto and add add some lime zest (be sure to use a very fresh lime) and baste grilled chicken with it or roast a whole chicken that has been sauced with this mixture.

Richard

%^)

So how did the chicken turn out using lime zest as opposed to lemon zest ? Inquiring minds, a nosy lemon farmer, and all that ...

Clink !

%^)

[Jenise]

Another lemon vs lime factoid: last night, we put both in the water pitcher we put on the dinner table. The lemons floated, but the limes sunk straight away. I guess that thick rind on the lemon is like a little life jacket--buoyant!