A wooden reamer is a hand-held citrus juicer.
Fruit juices are a versatile ingredient in many recipes, besides making a pleasant beverage in their own right. Lemon and lime juices are especially useful to the home cook, in part because of their flavor and acidity. To get the maximum juice from your limes, there are a few simple steps to follow. Add this to my Recipe Box.
Instructions
1. Warm the limes before juicing to ensure the best extraction of juice from the pulp. Leave the limes in a warm place overnight, such as the top of a refrigerator. Alternately, heat them in a microwave until slightly warm to the touch or immerse them in boiling water for 45 to 60 seconds.
2. Roll the limes on your cutting board, pressing down vigorously with the flat of your hand. This aids juice extraction by rupturing cell walls within the lime's pulp.
3. Cut the limes in half, crosswise, with a sharp knife. Press one half lime firmly down onto a citrus juicer. Squeeze and rotate, crushing the pulp against the juicer's ribs and squeezing out the juice. Whenever the juicer fills up, pour the juice out into a small bowl or measuring cup.
4. Hold the lime over a bowl or measuring cup, If you are using a hand-held reamer. With the reamer in your dominant hand and a lime half in the other, press the reamer firmly into the lime. Squeeze the lime tightly and rotate the reamer, crushing the pulp against the reamer's ribs and squeezing out the juice.
5. Strain the juice into a sterile glass jar. Cover and refrigerate, using as needed. Lime juice will keep under refrigeration for several weeks, but use it within two weeks for best flavor.
