After 6 weeks the salt will have extracted the water from the rind of the lemons; leaving a beautiful lemon flavor but without the acidity of the lemon. A flavor that cannot be duplicated with fresh lemon or lemon juice. I love...
See more »
After 6 weeks the salt will have extracted the water from the rind of the lemons; leaving a beautiful lemon flavor but without the acidity of the lemon. A flavor that cannot be duplicated with fresh lemon or lemon juice. I love preparing lemon confit because it lasts for ever and is such a versatile condiment. Just remove a lemon from the jar, wash away the salt and cut the flesh away from the rind. If the lemons are to be used in salads or dishes that don’t require cooking, briefly blanch the lemons in a pot of boiling water to remove the salt. Finely julienne the rind of the lemon and use it in a salad or to condiment a fish. Use it to brighten up sauces and stews. Sprinkle it on a slice of smoked salmon with a little olive oil to make a carpaccio. Or rub it in between the skin and flesh of a chicken to add a delicious fresh flavor. The uses are endless; it is just such a great condiment to have in your pantry.
See less »
Kaboodle will send you a newsletter and updates from your friends. You can unsubscribe at any time. Kaboodle does not sell or share your email address or personal information with anyone.
Kaboodle requires all users to provide their real date of birth as both a safety precaution and as a means
of preserving the integrity of the site. You will be able to hide this information from your profile if you wish.
Added by 4 people