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Thread: Preserved lemon Qs

  1. #1
    notbob Guest

    Default Preserved lemon Qs

    How long before I can use? My 1st batch is only 1 wk old.

    How DO I use? The recipe I'm making tomorrow is chkn, chickpeas, and
    raisin tagine. Doesn't call for PLs.

    If I try, how would I incorporate into recipe? Cooked with? Added at
    end? ????

    nb

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  2. #2
    sueb Guest

    Default Re: Preserved lemon Qs

    On Feb 17, 10:44*am, notbob <not...@nothome.com> wrote:
    > How long before I can use? * My 1st batch is only 1 wk old.
    >
    > How DO I use? *The recipe I'm making tomorrow is chkn, chickpeas, and
    > raisin tagine. *Doesn't call for PLs.
    >
    > If I try, how would I incorporate into recipe? *Cooked with? *Added at
    > end? *????
    >
    > nb
    >
    > --
    > Fight internet CENSORSHIP - Fight SOPA-PIPA
    > Contact your congressman and/or representative, now!http://projects.propublica.org/sopa/
    > vi --the heart of evil!


    Are these the salt preserved or the sugar preserved lemons? I've only
    used the salt ones. They need to go a minimum of 3 weeks, but 6 weeks
    is better.

    I take one out , discard the pulp, rinse off the salt, dry, chop or
    slice, and add it to the recipe. I suggest that you try an actual
    recipe the first time, rather than winging it.

    Susan B.

  3. #3
    sf Guest

    Default Re: Preserved lemon Qs

    On 17 Feb 2012 18:44:41 GMT, notbob <[email protected]> wrote:

    > How long before I can use? My 1st batch is only 1 wk old.
    >
    > How DO I use? The recipe I'm making tomorrow is chkn, chickpeas, and
    > raisin tagine. Doesn't call for PLs.


    You can add some, if you wish

    http://www.foodnetwork.com/recipes/t...ipe/index.html
    http://www.taste.com.au/recipes/1604...reserved+lemon
    http://www.seriouseats.com/recipes/2...n-recipes.html
    http://www.ifood.tv/recipe/chicken_w...olives_emshmel
    >
    > If I try, how would I incorporate into recipe? Cooked with? Added at
    > end? ????
    >

    This is excerpted from a comment on Simply Recipes made by a poster
    who lived in Morocco for three years

    "Secondly, it is more usual simply to slice or quarter the preserved
    lemons (and they have to be preserved lemons) without discarding the
    pulp and to cook the meal with these slices of lemon on top of the
    rest of the ingredients. The salt and lemon flavour percolates through
    the dish that way into the other ingredients and into the sauce. At
    the end of cooking, the lemon slices are usually discarded, although
    some people like to retain a slice on their side of the communal plate
    to dip their bread in before using each piece to pick up a piece of
    meat or vegetable. In this way, they get an extra burst of lemon with
    the mouthful. Preserved lemon slices aren't a vegetable to be eaten
    whole; they're a flavouring, an extra spice, if you like."

    --
    Food is an important part of a balanced diet.

  4. #4
    Nunya Bidnits Guest

    Default Re: Preserved lemon Qs

    sueb <[email protected]> wrote:
    > On Feb 17, 10:44 am, notbob <not...@nothome.com> wrote:
    >> How long before I can use? My 1st batch is only 1 wk old.
    >>
    >> How DO I use? The recipe I'm making tomorrow is chkn, chickpeas, and
    >> raisin tagine. Doesn't call for PLs.
    >>
    >> If I try, how would I incorporate into recipe? Cooked with? Added at
    >> end? ????
    >>
    >> nb
    >>
    >> --
    >> Fight internet CENSORSHIP - Fight SOPA-PIPA
    >> Contact your congressman and/or representative,
    >> now!http://projects.propublica.org/sopa/ vi --the heart of evil!

    >
    > Are these the salt preserved or the sugar preserved lemons? I've only
    > used the salt ones. They need to go a minimum of 3 weeks, but 6 weeks
    > is better.
    >
    > I take one out , discard the pulp, rinse off the salt, dry, chop or
    > slice, and add it to the recipe. I suggest that you try an actual
    > recipe the first time, rather than winging it.
    >
    > Susan B.


    It seems everybody is talking about salt preserved lemons. How do you do the
    sugar cured lemons? And can you do limes as well?



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