Edit History

52 minutes ago, KennethT said:

Eric Ripert had a recipe for lemon confit in his book, A Return to Cooking.  After reading it, I kept a jar of it in my cupboard for years - they were great to have on hand.  I don't really do the kind of cooking that would benefit from it anymore, but if I did, I would definitely keep these around again.

It seems there's quite a variety of lemon confit recipes out there.  Is this one anything like the Ripert recipe you used?  It's reminiscent of a salt-preserved lemon but with sugar added and just a 2-week sit in the fridge with no room temp fermentation time. No oil.

Edited to add that I see we actually have a Lemon Confit topic and @KennethT already described his method in this post so I should probably take myself over there, though it seems that most of the discussion is around what I'd call salt-preserved lemons. 

52 minutes ago, Anna N said:

Looking at the amount of olive oil called for for  six lemons my mind wanders to the sous vide method of confit duck which requires so much less Duckfat than the conventional method. Hmmmmm. 

I did wonder about that.  Though in a 250°F oven for 2 hrs, you might expect to drive off some of the moisture in the lemon pulp and that wouldn't happen in a bag at lower temp. 

My lemons are pretty much baseball-size so 2 cups for 6 lemons may not be a great excess 🤣 The Taste & Technique confit also used 2 cups of olive oil for just 3 lemons, skin only, no pulp.  Preciously, the skin was to be removed with 1/16th of an inch of pith remaining, sliced into strips 1/8 inch by 1 inch and heated in the olive oil "at a very gentle simmer, with tiny bubbles no bigger than those in Champagne," for 20 min.  I checked the temp and it was only ~ 180F so that would work with SV.  The recipe includes similar quantities of salt & sugar to the Master Chef recipe and adds, preciously, fennel pollen.

I think I will decant most of the oil from the T&T confit that I made yesterday and use that for a smaller batch of the Master Chef confit with rosemary and then maybe try another small batch of a sweet version with Meyer lemons and vanilla. 

49 minutes ago, KennethT said:

Eric Ripert had a recipe for lemon confit in his book, A Return to Cooking.  After reading it, I kept a jar of it in my cupboard for years - they were great to have on hand.  I don't really do the kind of cooking that would benefit from it anymore, but if I did, I would definitely keep these around again.

It seems there's quite a variety of lemon confit recipes out there.  Is this one anything like the Ripert recipe you used?  It's reminiscent of a salt-preserved lemon but with sugar added and just a 2-week sit in the fridge with no room temp fermentation time. No oil.

Edited to add that I see we actually have a Lemon Confit topic and @KennethT already described his method in this post so I should probably take myself over there! 

49 minutes ago, Anna N said:

Looking at the amount of olive oil called for for  six lemons my mind wanders to the sous vide method of confit duck which requires so much less Duckfat than the conventional method. Hmmmmm. 

I did wonder about that.  Though in a 250°F oven for 2 hrs, you might expect to drive off some of the moisture in the lemon pulp and that wouldn't happen in a bag at lower temp. 

My lemons are pretty much baseball-size so 2 cups for 6 lemons may not be a great excess 🤣 The Taste & Technique confit also used 2 cups of olive oil for just 3 lemons, skin only, no pulp.  Preciously, the skin was to be removed with 1/16th of an inch of pith remaining, sliced into strips 1/8 inch by 1 inch and heated in the olive oil "at a very gentle simmer, with tiny bubbles no bigger than those in Champagne," for 20 min.  I checked the temp and it was only ~ 180F so that would work with SV.  The recipe includes similar quantities of salt & sugar to the Master Chef recipe and adds, preciously, fennel pollen.

I think I will decant most of the oil from the T&T confit that I made yesterday and use that for a smaller batch of the Master Chef confit with rosemary and then maybe try another small batch of a sweet version with Meyer lemons and vanilla. 

46 minutes ago, KennethT said:

Eric Ripert had a recipe for lemon confit in his book, A Return to Cooking.  After reading it, I kept a jar of it in my cupboard for years - they were great to have on hand.  I don't really do the kind of cooking that would benefit from it anymore, but if I did, I would definitely keep these around again.

It seems there's quite a variety of lemon confit recipes out there.  Is this one anything like the Ripert recipe you used?  It's reminiscent of a salt-preserved lemon but with sugar added and just a 2-week sit in the fridge with no room temp fermentation time. No oil.

Edited to add that I see we actually have a Lemon Confit topic so I should probably take myself over there! 

45 minutes ago, Anna N said:

Looking at the amount of olive oil called for for  six lemons my mind wanders to the sous vide method of confit duck which requires so much less Duckfat than the conventional method. Hmmmmm. 

I did wonder about that.  Though in a 250°F oven for 2 hrs, you might expect to drive off some of the moisture in the lemon pulp and that wouldn't happen in a bag at lower temp. 

My lemons are pretty much baseball-size so 2 cups for 6 lemons may not be a great excess 🤣 The Taste & Technique confit also used 2 cups of olive oil for just 3 lemons, skin only, no pulp.  Preciously, the skin was to be removed with 1/16th of an inch of pith remaining, sliced into strips 1/8 inch by 1 inch and heated in the olive oil "at a very gentle simmer, with tiny bubbles no bigger than those in Champagne," for 20 min.  I checked the temp and it was only ~ 180F so that would work with SV.  The recipe includes similar quantities of salt & sugar to the Master Chef recipe and adds, preciously, fennel pollen.

I think I will decant most of the oil from the T&T confit that I made yesterday and use that for a smaller batch of the Master Chef confit with rosemary and then maybe try another small batch of a sweet version with Meyer lemons and vanilla.