Ever gone to squeeze some citrus in, and felt like it was a desert, barren with no real juicy goodness? Or gotten a little juice, but is that all!? I used to think it was just my inability to squeeze harder at times due to my neuropathy/arthritis, but chefs all around the world say you should roll it, with pressure, on your countertop before squeezing, this allows the flesh to break up a bit, maximizing the juices you get out of it.