Today's the last day of our NYC Holiday Market. So come see us! »
🔕 🔔
Loading…

My Basket ()

All questions

Preserved Lemon problem

I made the food52 recipe for Braised Moroccan Chicken & Olives – wonderful ingredients but I did not have a jar of preserved lemons. Instead, I used Mark Bittman’s recipe for same-day preserved lemons (http://nyti.ms/9iRFH7). I used regular lemons (not organic or Meyer) and knowing they were waxed, followed a tip I’d read to first drop them in boiling water for a few minutes to dissolve the wax, then wipe them thoroughly before adding the salt, etc. Even so, they were dreadfully bitter and unfortunately ruined the dish. Does anyone know if it was definitely wax that caused this problem? (I’ve got a new batch of preserved lemons going using Paula Wolfert’s traditional 30-day recipe and Meyer lemons.) If so I guess the boiling water tip is not fool-proof. Thanks.

Pegeen is a trusted home cook.

asked almost 5 years ago
10 answers 3753 views
C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added almost 5 years ago

Just a side note -- reading about preserved lemons, I saw mention that the preferred lemons are thick skinned (since it's the skin that is usually required).
When I made them I used organic lemons because there's more than wax on those skins!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added almost 5 years ago


Interesting: the imported preserved lemons I've seen in decent local gourmet stores (imported via the sexy shipyards of Newark, NJ) are all teeny and appear thin-skinned. Obviously they are entirely different fruits than what is available to us in NorthAm.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 5 years ago

Now that Bittman has turned into this vegan dork I just don't trust him anymore. There are lemons and there are lemons. Meyer's happen to be a very sweet hybird (but what citrus isn't a hybrid these days?). If this is a DIY project, yes, go with a thick rind variety. And good luck.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added almost 5 years ago

I'm sorry - I do not understand your answer. This is a hotline for problem-solving. I can't tell if you're recommending thick or thin-skinned lemons or what your actual recommendation is (ideally based on your experience?).

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

Same day? That's called buying them at a market. Of course you can speed the process ( cooking the brine with the lemon) but same day is a bit like asking your two year old to explain the popularity of Newt Gingrich

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 5 years ago

Possibly a two year old is thinking, yeah we really should have lunar colonies. Plymouth Rock in the Sea of Tranquility. This is beginning to remind me of the E-Trade commercials.

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added almost 5 years ago

They really need time (i.e.) for the lemons to thoroughly absorb all the salt and spices. This turns the rind soft and silky and imparts a particular flavor that needs time to develop.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added almost 5 years ago

Thanks, creamtea. Very helpful. I did also see a previous exchange between AntoniaJames and others about salt for preserved lemons, etc. I just don't want another dish to get ruined if my DIY lemons are not right...

48dd002c 4c45 4b84 8006 ac8614d467cd  dsc00859 2
creamtea

Lisanne is a trusted home cook.

added almost 5 years ago

sorry for the typo, I meant to say: "(I.e. the full month)"

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added almost 5 years ago

Thank you. Very helpful!