[Sca-cooks] More loot and a question
agora158 at gmail.com
Wed Dec 28 06:58:32 PST 2011
A mundane question, how do you use preserved lemons? I knew the preserved
lemons with sugar, to be used, par example, in the Moroccan tagines, but I
don't have a clue how to used salted lemons.
On Wed, Dec 28, 2011 at 3:50 PM, Susan Lin <susanrlin at gmail.com> wrote:
> Add more lemons!. I usually jam as many as I can into my jar. A quart
> size mason jar fits at leat 12 lemons maybe more. If, when you add more
> lemons some of the juice spills out that's okay. The juice should cover
> the lemons. You never use the juice (not that I know of) you use the
> Since I learned how easy it is to make preserved lemons we always have a
> jar in the refrigerator. I use meyer lemons when I can get them. I'm not
> going to pay $12.00 for 2 preserved lemons at the fancy store!
> Good luck.
> On Wed, Dec 28, 2011 at 12:20 AM, steve montgomery
> <aeduinofskye at gmail.com>wrote:
> > It turns out that the loot keeps coming. A copy of "Bruce Aidells'
> > Sausage Book" came in today.
> > And now for the question. I'm making a jar of preserved lemons. I cut up
> > the lemons and put them in a jar with salt. I realize that salt will draw
> > out moisture/juice. And these particular lemons are very juicy normally.
> > But, what I've got right now is a lemon salt soup there is so much liquid
> > in the jar. Should I drain of some of the liquid and re-pack with salt or
> > just leave it?
> > aeduin
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