🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Charmoula

5797552f 9792 44f0 8b35 dc53d67f705b  2017 0914 delta faucet charmoula hero julia gartland 271

I have a question about the recipe "Charmoula" from Food52. how long will this keep in the fridge? Can it be made several days ahead?

asked by Lace Bencivengo 2 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 252 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 2 months ago

I’m interested in the answer to this question too as to how long the Charmoula will keep in the fridge. Plus, can I freeze it? Thanks for any answers!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 2 months ago

I've made Moroccan chermoula from a couple other recipes which suggest a few days ok in fridge, with a little drop-off in fresh bright taste after first day.
Or freeze about 1 month or so.
Best freeze in ice cube trays or small plastic containers so you can defrost just the amount you want when the time comes.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 months ago

Thanks so much Nancy - very helpful! I think I will trade off a little loss of fresh bright taste for one less task to complete on the day!

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 2 months ago

Make it up to two days ahead but do not add acid (lemon juice or vinegar) until immediately before serving - as in 2 - 3 minutes before taking it out to the table. Not only will the charmoula taste brighter, but it's color will be more brilliant, as acids tend to cause green herbs / vegetables to turn brown within a short time. Check for salt before serving, too! ;o)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 2 months ago

Yes...good idea to delay the addition of acid to keep the green of the herbs.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 months ago

Thanks Antonia and Nancy - knew that about the acid re effect on herbs but forgot!

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

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.)

Please enter a valid email address.