Weekend cooking – Moroccan preserved lemons (video)

The key to good preserved lemons is finding high quality lemons. If you can, even go with organic but prices can often be silly. You can store the final products and use them in cooking. For a tagine, they’re a key ingredient and who doesn’t love a good tagine?


An American in Paris, France. BA in History & Political Science from Ohio State. Provided consulting services to US software startups, launching new business overseas that have both IPO’d and sold to well-known global software companies. Currently launching a new cloud-based startup. Full bio here.

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  • emjayay

    All that sterilizing the jar, and then nonsterilized stuff put inside? I expected the whole thing to be baked or boiled or something before covering. I think the massive amount of salt is doing the preserving.

  • Bithe4183

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  • Fifi

    But that’s for lab chemistry. Toluene as a cooking ingredient is a bit iffy…

  • Monoceros Forth

    Probably to protect the surface of the aqueous solution and hinder evaporation. In a similar fashion one can preserve starch solutions against decay for a time by storing them under a layer of toluene.

  • http://musephotos.wordpress.com/ GarySFBCN

    I’ve never used olive oil – I wonder why that is used?

  • http://adgitadiaries.com/ karmanot

    :-)

  • ab

    Wish I was one of your neighbors.

  • http://adgitadiaries.com/ karmanot

    Same. We have three Meyers in the back. They are so sweet. Almost any recipe is enhanced by them, We make a lot Lemon Curd and hand it out to neighbors and friends.

  • Monoceros Forth

    Fascinating! I had never heard of anyone canning lemons. Of course I don’t actually use lemons really except as bottled juice…but that’s partly because we never have any on hand. They don’t make it onto our shopping list usually.

  • Naja pallida

    Gives me another thing to do with the lemons I get out of my garden… I always get way too many to use, and end up giving them away just so they don’t rot in my fridge.

  • http://thebrainpolice.blogspot.com microdot

    Nothing in the least, but if you are making preserved lemons, my wife made a fabulous tagine with veal, artichoke hearts, preserved lemon and frozen peas! We do lemons like this all the time and I have many Moroccan friends who give us great recipes.

  • Just an elbow

    What does that have to do with lemons?

  • clarenceswinney

    TAX HAVENS
    The Institute For Policy Studies new report on tax havens is awesome.
    59 companies had $544 billion in U.S. profits at he end of 2012. They are holding offshore $1700-2000 Billion in “profits” much of which was gained in U.S. Sales. All taxes paid elsewhere are deducted from U.S. Obligations.
    General Electric has 38B from 108B of income. Honeywell had a 43% increase to 11,6B in 2012.
    If they return these profits to the U.S. They would not pay $544 Billion but US Tax Rate on it.
    That would help but only dent the 700B Deficit . In 2010, corporations paid a 12..5% Tax Rate.
    The firms say if they do return it then it would be used for job creation . Dream on!
    http://Www.ips-dc.org/globaleconomy

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