I've always squeezed lemons and other citrus using a press with the fruit pointed down, like pictured at the bottom right. But while watching Trisha Yearwood's cooking show, in the blink of an eye, I swore I saw her squeeze it upside down. A quick back-it-up then play-and-pause and sure enough, I see that the fruit should be pointed up instead, like the picture at the bottom left. A quick test showed that I get about 25% more juice, and a lot less mess, using what seems to me to be the upside-down way of doing this.
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