164 replies to this topic

[Lapin d'Argent]

I now find myself putting preserved lemons in just about everything. Certainly any steamed or boiled vegetables. Fish. Most pasta dishes that aren't tomato based. Risotto. Anything with olives or artichokes or flavors of that sort. Rice. Couscous. Beans. Omelets. Sometimes my glass of white wine gets a sliver. Certainly my gin and tonic does.

We don't really cook much meat, but if I made chicken, most of those dishes would get some.

Also a good pizza topping, with goat cheese, carmelized onions, braised mushrooms, and rosemary, for example.

Basically anything vaguely Mediterranean.

[Chris Amirault]

Certainly my gin and tonic does.

Have you ever tried using the lemon brine? I've been wondering about a dash in a gin Martini with old-skool Noilly Prat....

[davidkeay]

I've been using them in place of lime in guacamole lately, which has been a great way to introduce people to them with practically no prep time!

[andiesenji]

I now find myself putting preserved lemons in just about everything. Certainly any steamed or boiled vegetables. Fish. Most pasta dishes that aren't tomato based. Risotto. Anything with olives or artichokes or flavors of that sort. Rice. Couscous. Beans. Omelets. Sometimes my glass of white wine gets a sliver. Certainly my gin and tonic does.

We don't really cook much meat, but if I made chicken, most of those dishes would get some.

Also a good pizza topping, with goat cheese, carmelized onions, braised mushrooms, and rosemary, for example.

Basically anything vaguely Mediterranean.

I cut the segments, stripped of the pulp, into slivers and add to antipasti plates. Excellent rolled in a slice of prosciutto.

[nickrey]

On a slightly different topic, I've found that the type of salt used determines how thick the brine eventually gets. I had preserved some lemons with table-grind sea salt and the brine got very thick indeed. I made another batch using coarse sea salt and the brine still got thick, but not nearly as thick as the batch made with table-grind salt.

I wonder why this is?

If you measured by volume this would explain it.

Because of gaps left between the granules of coarsely ground salt, it will contain less weight of salt than the same sized container of finely ground salt. Less weight = less dense brine.

Another very good reason for moving to weighing with scales rather than measuring with cups.

Edited by nickrey, 19 April 2010 - 08:32 PM.

[egale]

On a slightly different topic, I've found that the type of salt used determines how thick the brine eventually gets. I had preserved some lemons with table-grind sea salt and the brine got very thick indeed. I made another batch using coarse sea salt and the brine still got thick, but not nearly as thick as the batch made with table-grind salt.

I wonder why this is?

If you measured by volume this would explain it.

Because of gaps left between the granules of coarsely ground salt, it will contain less weight of salt than the same sized container of finely ground salt. Less weight = less dense brine.

Another very good reason for moving to weighing with scales rather than measuring with cups.

I did indeed measure by volume, so your explanation is spot-on. Thanks.

But now I am wondering why salt makes the brine thick at all....

[Lapin d'Argent]

Certainly my gin and tonic does.

Have you ever tried using the lemon brine? I've been wondering about a dash in a gin Martini with old-skool Noilly Prat....

I haven't...I figured it would be more briny than lemony. I'd be more inclined to muddle the pulp. But feel free to take one for the team.

I've been using them in place of lime in guacamole lately, which has been a great way to introduce people to them with practically no prep time!

Brilliant! Thanks for that idea!

I cut the segments, stripped of the pulp, into slivers and add to antipasti plates. Excellent rolled in a slice of prosciutto.

Another great idea -- thank you Andie!

[OliverB]

reading this thread made me put up my own today, had to squeeze some 6 or so extras to fill the glass, now we'll see what happens, 30 days and counting!

[Lapin d'Argent]

Just had another idea -- I bet some finely minced preserved lemon peel would be perfect in shortbread.

[nakji]

Bittman's got a video up today on the New York Times for a "Quick pickle" lemon preserve. Basically it calls for chopping up some lemons, and tossing them in a 2:1 ratio of sugar and salt, and then keeping them in a bottle; presumably in the fridge.

I had some lemons that were hopelessly dry but fresh, and since I lack the counter space and patience to make real preserved lemons, I thought I'd give his method a try. I made a jar in the early afternoon, and had some ready for our roast chicken dinner at 6. They were..okay. Not nearly as bitter as I expected they would be. I'm going to see if they get any softer over the next couple of days and report back.

[chefzadi]

the brine is much too salty to add to a cocktail.

[nonblonde007]

Yesterday, I finished off my last two jars of lemons and put up two more. I am so reluctant to toss that wonderful brine, is there any use for it? Perhaps for marinating chicken or fish or something, or is it too salty to be of any use on it's own?

[Peterh]

Yesterday, I finished off my last two jars of lemons and put up two more. I am so reluctant to toss that wonderful brine, is there any use for it? Perhaps for marinating chicken or fish or something, or is it too salty to be of any use on it's own?

Use it to make your next batch!

[jaynesb]

You could some of the brine to a salad dressing or vinaigrette. It really brightens bean salads, especially if you are adding chopped up preserved lemon anyway.

Jayne

[nonblonde007]

Thank you. I would add it to the new batch, but the jars are too full already! The vinaigrette idea is a great one as I always add lemon juice and salt to them anyway.

[PopsicleToze]

Just opened up egullet and found this terrific thread. I just started my first batch of preserved lemons yesterday using Epicurious' recipe and 5-day method. They're for use later this week when I make couscous with butternut squash and preserved lemon.

After reading this thread, I'm going back to the farmers market tomorrow for more lemons to start a batch using PW's 30-day method.

My jar after 1 day...




Rhonda

[sabg]

i am making a new batch of lemons...last time i know added a few things...maybe star anise, cardomon, cloves ?? and cant find the recipe...found a bunch online and they all have only salt...anybody make them with a few additions ? they are so good..i have have eaten about 10 with just a delish vodka on the rox

[mkayahara]

Following Paula Wolfert, I usually add coriander seeds, cloves, a bay leaf and a cinnamon stick. Peppercorns are good, too. Basically any spices should work!

[chefzadi]

i also use preserved lemons and olives for roast chicken.

[sazji]

Re the thickening - I think it's actually the result of the pectin in the peel rather than the salt thickening. Salt doesn't thicken like sugar would when its concentrated (think of the Dead Sea or the Great Salt Lake - it's not a lake of viscous goo!) The reason the lemon scent becomes so intense in preserved lemons is that the salt draws the liquids out of the cells. Citrus peel, especially the white part, has lots of pectin in it. So I'd imagine (though I haven't done empirical research) is that if you have a thicker peel with more pith, you might get thicker brine over time.

As for using the brine - I'd think it would be wonderful to use in combination with regular salt for brining a chicken or turkey before roasting. Anyone tried it? Thanksgiving is upon us!

[scubadoo97]

After making my first batch I can say with certainty that the thickening is due to pectin.

Use in a brine sounds interesting. Will have to try that soon

[threestars]

I am starting to do that as well. Lately, I like my water with lemon squeezed into it. :)

[robirdstx]

I put up my first batch of preserved meyer lemons today. The fruit is from the tree I purchased last March when I was doing my eG foodblog. I followed Paula Wolfert's 30 day recipe, with one exception. My lemons were so big (almost tennis ball size) they wouldn't fit into the mouth of the jar, so I cut all the way through to the bottom of the fruit and quartered them.



I've never tasted preserved lemons before, so am trying to be patient while I wait for them to be ready.

[nonblonde007]

Wow, I opened a jar of my lemons, about 6 months old, and they are in Jell! All of the liquid surrounding the lemons is a very thick jell. Any ideas? I have done many jars and this is a first for me.

[patrickamory]

From my first batch! They turned out good. I'm going to use them to make an adaptation of this recipe.

[andiesenji]

Wow, I opened a jar of my lemons, about 6 months old, and they are in Jell! All of the liquid surrounding the lemons is a very thick jell. Any ideas? I have done many jars and this is a first for me.

I've had that happen a few times. It never seems to have much effect on the lemons themselves, or the part that I use.

[andiesenji]

From my first batch! They turned out good. I'm going to use them to make an adaptation of this recipe.

They look lovely.


The Seville oranges I put up more than a month ago are still not where lemons usually are at this stage so I'm going to put them in the back of the fridge and check them again in another month.

[nonblonde007]

Thank you Andi! I was worried about using them, no more.

[andiesenji]

Thank you Andi! I was worried about using them, no more.

As long as the liquid doesn't smell like furniture polish, you are good to go.

[patrickamory]

Thank you Andi! I was worried about using them, no more.

As long as the liquid doesn't smell like furniture polish, you are good to go.

I believe someone asked in another thread, "But what if your furniture polish smells like lemon?"

Mine smelled lemony but not "off". They were definitely fine.