BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :alanhere
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :1428
Click below to download : Fruit - Lemon - Preserved Lemons By Skip (Format : PDF)
Fruit - Lemon - Preserved Lemons By Skip
10 lemons (enough to fill a jar 3/4 full)Rock salt
Large glass jar or plastic container with tops (no metal lids)
Soak the lemons for 2 days before preparing this recipe. Change the water twice.
Remove the nut end of the lemon (the end that attaches the lemon to the tree). Slice a cross two-thirds of the way up the lemon. Fill with rock salt, don't be shy. Place into glass jar. Repeat this process until there are enough lemons compacted into the glass jar. Make sure there is enough room (about 1/4 of the jar) left at the top to accommodate any excess juices from the lemons. Secure tightly with the lid and place in a cool dark place for at least a month.
Some people add 1/2 cup of fresh water to encourage the process of preservation, with the addition of olive oil to act as a sealant on top of the lemons. These last two processes are not necessary. Some people also add cinnamon sticks and cloves or black peppercorns, it entirely depends on your individual taste. Simple is best.
The lemons will then be preserved and ready to use. They last for about 4 years.
Remember not to use a jar with a metal lid as this will affect the preserving process and the metal may erode.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
NEXT BOOKS
1 1/2 cup graham cracker crumbs 1/4 cup Butter 3 Tbsp granulated sugar 1/4 cup egg yolks 14 ozs sweetened condensed milk 1/2 cup lemon juice 1/4 cup egg whites, slightly beaten 1/4 tsp cream of tartar 1/3 cup granulated sugar Preheat oven to 350. To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Bake for ten minutes or until lightly brown. To prepare filling, combine egg yolks, sweetened condensed milk, and lemon juice in a mixing bowl. Mix well. Pour into crust.To prepare meringue, beat egg whites in a
Fruit - Lemon - Quick And Creamy Lemon Meringue Pie
PREVIOUS BOOKS
1 cup coarse sea salt 10 cloves 2 sticks cinnamon 12 peppercorns 2 bay leaves extra lemon juice - you'll need quite a lot to cover the lemons Clean the lemons and cut into quarters lengthways but not all the way through. Sprinkle salt on the flesh close up the lemons and place in a jar sprinkling the spices as you go.Push the lemons down hard and top with lemon juice to cover. Turn daily and leave for 30 days before using.
Fruit - Lemons Preserved Lemons (moroccan Lemons)
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Fruit - Lemon - Quick And Creamy Lemon Meringue Pie
- Fruit - Lemon - Quick And Easy Greek Egg-lemon Soup
- Fruit - Lemon - Saucy Lemon Pudding Cake
- Fruit - Lemon - Sour Cream Lemon Meringue Pie
- Fruit - Lemon - Sparkling Lemon Picnic Cake
- Fruit - Spicy Lemon Carrots
- Fruit - Zesty Lemon Curd
- Fruit - Lime - Avocado Lime Pie With Meringue
- Fruit - Bill's Key Lime Pie
- Fruit - Lime - Broiled Salmon With Lime Cilantro
LEAVE A COMMENT