Lemon Juice - Adding a Few Drops

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Every now and then you will come across a recipe that calls for a few drops of lemon juice. Or maybe you need them for cake icing, or even a Bloody Mary.

But how do you do that without ruining the whole fruit?

Here's my slick trick: pierce the lemon with a wooden tooth-pick at the blunt end, right where the stalk used to be. Squeeze out the juice you need and then - this is the important bit - replace the toothpick and keep the lemon in the egg compartment of the fridge.

Do not use anything metal or plastic for this particular trick; wood, and preferably bamboo, is the only thing to use to keep things foodsafe.