I am cooking a dinner that calls for 1 oz of finely chopped preserved lemon. I bought them at a local market but do not know what part to use. THe whole lemon? The rind?? The recipe does not tell me.
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if you take a spoon and, starting at an edge, gently scrape the inside of the lemon, the flesh and the white membrane should separate easily and leave you with just a soft semi-translucent rind.
Susan W is a trusted source on General Cooking.
I almost always use the pulp and the rind for extra lemon flavor. Just rinse well first.
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Well played. You deserve a cookie.
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