Today, these reamer-saucers are made from all kinds of materials-plastic, ceramic, glass, metal-and have become quite the kitchen collectible. As part of its promotion, the company began producing its own line of glass reamers. Sunkist popularized this kitchen gadget when it launched its “Drink an Orange” campaign in 1916. The citrus half gets pressed onto the cone and turned by hand to extract its juice. The downside of a reamer is that for large amounts of juice your hand will tire, so choose a model with a comfortable handle.Īdd a saucer and a strainer, and you’ve got the quintessential juicer. “When I’m done with the reamer, I just throw it into the sink,” says van Aken. Reamers are inexpensive (under $10), easy to store, and quick to clean. The key flavor point for juicers is whether the juicer breaks into the skin, releasing potent oils that give the juice a more tangy-some would say bitter-flavor. “With a reamer you can see if you’re breaking into the rind,” says reamer-fan Norman van Aken, the chef and coowner of Norman’s in Miami.
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You press the tip into the flesh of a halved citrus fruit and then twist to extract the juice.
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Hand-held reamers have a handle attached to a ridged cone with a tapered tip. Although you can spend $500, even up to $3,000 for a citrus juicer (check the Frontgate catalog if you don’t believe me), I’ve kept my perusal to those machines that ring up for $125 or less-much less, in most cases.įor total control, try a hand-held reamer. I’ve taken a look at some of the most widely available products used for extracting citrus juice.
Best lime squeezer how to#
It’s used in marinades and vinaigrettes, on vegetables and fish, in cakes, tarts, and sorbets.īut how to get that juice? Thinking about my own juicing habits, I realized that I unconsciously follow a “quartercup rule.” If I need less than a quarter of a cup, I squeeze the fruit by hand more than that, I turn to technology for help. Serious cooks know the value of fresh-squeezed citrus juice.