Limes

[Bob the Planner]

Can you use kaffir limes (small knobbly ones) in the same way as tahitian limes (smoothe lime coloured ones) ?

[shotgunfacelift]

In short the difference is fairly noticable. Kaffir lime juice is very acidic compared to the smoothe limes you're used to. This is why generally only the leaves from the Kaffir limes are used. There are some cuisines that will use the juice, but in a totally different way to how we use lime juice in Europe, again because it is just too acidic.

However I always encourage people to give whatever they are thinking of creating a go, and you never know, you might just create something new and tasty!

[Bob the Planner]

Mmmm - I will try the juice to sour up a proper 1980s chicken madras - I so miss that hot & sour taste.

[shotgunfacelift]

Bob the Planner said:

Mmmm - I will try the juice to sour up a proper 1980s chicken madras - I so miss that hot & sour taste.

Can you let me know what it turns out like? I'd be pretty interested. I've heard of people using Kaffir Lime juice to sour cream too...