wellwrung

Well wrung is a technique used to extract the greatest possible amount of juice from citrus fruits such as oranges, lemons, and limes. It involves twisting or squeezing the fruit firmly to press the juice out of the pulp and peel. The resulting juice is often referred to as "well-wrung" or "fully extracted".

The process of well wrung is typically carried out using a manual or electric juicer, which applies pressure to the fruit to extract the juice. Some cooks and bartenders also use a citrus squeezer or a manual citrus juicer to achieve the same effect.

Well wrung juice is often used in cooking and mixology applications where a high degree of juice extraction is desired. This technique is particularly useful for making cocktails, such as margaritas and daquiris, where the bartender needs to maximize the amount of citrus juice in the drink.

The benefits of well wrung juice include improved flavor and texture, as the increased surface area and pressure applied during the juicing process help to release more oils and flavor compounds from the citrus fruit. Some bartenders and chefs argue that well wrung juice is also more sustainable than traditional juicing methods, as it requires less fruit and results in less waste.

While well wrung juice is often associated with bartending and mixology, it can also be used in cooking applications, such as in salad dressings, marinades, and other recipes where a high degree of citrus flavor is desired.