My Home made preserved lemons have developed bits of opaque white flotsam.....Are they ruined?
That is very common with fermented foods. I don't remember exactly what it is but it is harmless.
Pegeen is a trusted home cook.
How long have you been preserving these lemons? Have they been in the fridge the whole time?
Susan W is a trusted source on General Cooking.
It happens to mine. It's not mold. It rinses right off when you rinse the salt off. I did the Wolfgang Puck version which is half salt and half sugar. It's even more pronounced with the sugar.
Is it actual chunks of white or cloudy liquid? If it's actual chunks, I don't know what that is.
Susan W, you are the ghost of Pierino.
The specificity of your answers! It reminds me of several very good cooks here.
Aww..thanks Pegeen. I feel the same way about you. Horrible Ham or not...sorry, couldn't resist. :)
I knew I had read about this somewhere. This article might help answer your question a bit more thoroughly. http://phickle.com/index...
Lisanne is a trusted home cook.
a lacy white substance in preserved lemons which develops as they cure is perfectly normal (according to Paula Wolfert in Couscous and Other Good Foods from Morocco; hers has been my go-to recipe for years).
Thanks to all for your answers! I shall cease to worry!
Susan W, don't see a "Reply" icon on your post, so have to make this new post. Fuggadebout the Beast Ham - no problem, no offense taken. I always think we must take a wrong left turn sometimes, to keep the learning and karma in balance. ;-) The leftovers have been delicious.
You just hit reply to your original post and the string keeps going. No biggie though, I find them. :)
I'll bet in a way, the leftovers taste better because the chaos is over. At least for me, when I've cooked for days, the day after food is what I enjoy more. It's probably partly because of all the tasting that I tend to do.
By the way, I have had my fair share of culinary struggles and many have not ended as well as the Beast. My most recent were my stuffing muffins for Thanksgiving. They are usually amazing. Somehow, I was off on my cream measurement. I've made them for so many years that I think I got cocky. They were wet inside. Ugh!! As someone else carved the turkey, I chopped the tops of the muffins and broiled them...holding my breath the entire time. It kinda worked. ;)
Please enter a valid email address.
Well played. You deserve a cookie.
The top spots to eat, drink, and shop
A Food Map of Paris
French Food, Unbuttoned
Our Baking Club Is Ready for Summer
Ice Cube Tray, to the Rescue!
How to Make Frybread
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)