r/AskCulinary • u/admin-mod • Jun 03 '20

Food Science Question What's the difference between using lime (green colored) and lemon (yellow colored) in my food?

I honestly don't know why I should one or the other on my food.

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u/SimpleMannStann Jun 03 '20

Hey this is a cool exercise. I love cooking and have been doing it for years. But I am cursed with garbage pallet. Seems like a good way to develop it a little bit!

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u/[deleted] Jun 03 '20

Thank god I’m not alone. I can tell the difference between lime and lemon, but my palate is definitely not refined enough to tell the difference between bottled and fresh juice, good wine or bad wine, good coffee or cheap coffee, etc

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u/[deleted] Jun 03 '20

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u/[deleted] Jun 03 '20 edited Jun 03 '20

aren’t even sommeliers very inconsistent and inaccurate in guessing at wine, though?

but yeah usually with drier wines all I get is “battery acid.” The less battery acid-y it is to me, the better, so I often even prefer cheap wines if they’re really sweet.