Forum Thermomix

Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Kayc on September 11, 2012, 05:22:37 am

Title: Preserved lemons
Post by: Kayc on September 11, 2012, 05:22:37 am

Last year I did 3 jars of preserved lemons, but they all went moldy on top.  I have since read that the lemons should be kept completely covered by the lemon juice, but mine kept floating
So any suggestions for keeping the lemons under the juice??
thanks

Title: Re: Preserved lemons
Post by: achookwoman on September 11, 2012, 05:45:37 am

I have heard that you have to keep them under juice and the best way to do this is with a disc of hard / stiff plastic held down by another piece of plastic.  I would screw up a piece of plastic and put this on top of the stiff plastic.  Hope this helps.

Title: Re: Preserved lemons
Post by: chrissa on September 11, 2012, 06:22:15 am

I've got preserved lemons I made. I used the Stephanie  Alexander recipe and you cut the lemons into quarters and wedged them in the jar.  They are so tight, they can't float.

My dilemma, what do you do with them ? 
(http://img.tapatalk.com/d/12/09/11/nuse6yby.jpg)

Title: Re: Preserved lemons
Post by: goldfish on September 11, 2012, 06:40:58 am

Chrissa - when you come to use them, you usually discard the fleshy bit and just use the peel - uchopped and used in things like tagines, stews, etc.  However, some people use everything!!

Here are some ideas. . .
http://www.food.com/cookbook/recipes-using-preserved-lemons-94074

and here are the ideas for using the whole lemon
http://chowhound.chow.com/topics/475743

Title: Re: Preserved lemons
Post by: gertbysea on September 11, 2012, 07:12:26 am

I have made them too and always wedged them so tight they could not float. Love them and so easy.

Gert

Title: Re: Preserved lemons
Post by: fundj&e on September 11, 2012, 07:47:03 am

when my inlaws  persevere vegies  in oil they put  2 paddle pop stick in the shape of a x and that keeps the veg from floating up. 

Title: Re: Preserved lemons
Post by: gertbysea on September 11, 2012, 07:48:23 am

Clever ui.

Gert

Title: Re: Preserved lemons
Post by: Amanda on September 11, 2012, 08:44:49 am

I've made them for years and always wedge them in tightly.  You could check them after a few days and top up with juice.  You can always top up with olive oil, too.
I keep them in the fridge just to be sure and use them in tagines, salads, couscous, with mixed roast veg, lamb - lots of things!!

Title: Re: Preserved lemons
Post by: chrissa on September 12, 2012, 05:00:03 am

Thanks goldfish & Amanda for the ideas.  I'll let you a know what I decide to make

Title: Re: Preserved lemons
Post by: Kayc on September 17, 2012, 02:47:41 am

Thank you to all those who replied to this. Lots of good ideas I have now made two jars, made sure that I had jars with shoulders to keep the lemons under the juice. I cut the lemons into quarters so I could fit more in.   I have them sitting on the bench and check them every few days to make sure that they are submerged.

From the left over lemon skins that were juiced, I have used them to make the new cleaning solutions

I feel very productive!  Thanks everyone

Title: Re: Preserved lemons
Post by: Jadey on September 24, 2012, 05:25:09 am

My Nanna was on a farm so there was lost of preserving going on at her house and she always topped everything with a good thick wax. Hope this helps.

Jadey  :)