Fresh lime juice and homemade chicken stock are preferred over store-bought versions. Store-bought lime juice is often less flavorful because it may include preservatives and sugars that dull the tart, acidic taste, and it can come in plastic packaging. Fresh limes are inexpensive and easy to juice, typically yielding about two tablespoons of juice and two teaspoons of zest per lime. A citrus squeezer can help extract more juice. Homemade chicken stock reduces food waste and supports sustainability, while also delivering deeper flavor for soups and sauces compared with store-bought stock.
"Ina Garten shares that chicken stock should only be purchased from the grocery store “if you have to - but homemade chicken stock is really good.” The chef’s stance on store-bought lime juice, however, is less lenient. “Fresh lime juice only!” she tells Colbert. “You can’t buy it anywhere!”"
"Pre-squeezed bottled lime juice isn’t just an inferior product, flavor-wise. It also typically contains added preservatives and sugars that majorly stunt the ingredient’s tart, acidic taste (not to mention excess exposure to microplastics in those kitschy, lime-shaped bottles). Considering how low-prep-work fresh limes are to juice, it’s a corner not worth cutting."
"Word to the wise: On average, foodies can expect to get roughly 2 tablespoons of juice and 2 teaspoons of zest from a single lime. There’s even a lime-cutting hack that helps ensure maximum juicing action, so epicures on a budget can feel good about shelling out for fresh limes over their less-flavorful, pre-squeezed counterparts. If you cook with lime juice fairly regularly, it might be worth investing in a dedicated citrus squeezer."
"Not only is whipping up homemade chicken stock a thrifty, sustainable way to reduce food waste in the kitchen, it’s also the secret ingredient to achieving next-level flavors in your soups, sauces, a"
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