Unlock The Secret To Preserving Lemons Like A Pro!

Unlock The Secret To Preserving Lemons Like A Pro!

Welcome back to crafty mom 62 excuse me Janine here I’ll show you I’m a real live person cooking here the reason I stay out is because as I said it’s my second Channel and I spend enough time having everybody look at me that I think people

Do want to see more of the food so that’s why I started to stay behind in this uh Channel okay anyways this comes speaking of uh High your face this recipe comes from Chef John from um food wishes and I know when I used to see his show it used

To drive me crazy that I couldn’t see his face I was like oh my God and then when I finally saw it and it fit for me everything I was happy but it’s like weird when you don’t see somebody’s face and you watch them often but uh today

We’re going to do The Preserve lemons I said and I got this from Chef John 13 years ago he did this and he got it from the famous chef Thomas Keller and there’s a recipe that I use these lemons for because of him I took the recipe to

Preserve them because they go with a dip for sauteed shrimp that I made that’s on my K my um Channel jenine’s kitchen if you want to see how to use these lemons okay let’s get started normally and mostly uh they’re recommended to use merer lemons because they’re uh sweeter

But I found something I think works even better these are naturally seedless lemons the first thing you have to do it’s important to get all the wax off and everything wash them in warm warm to hot water like I did I washed them and dried them and now we’re going to slice

Them and you want even slices so I’m going to take the ends off and you need a very sharp knife I just sharpened my knife actually okay so this is the reasoning oh I didn’t know that they were that small in the center but let’s see how

That works out you got more of a rind here if that’s the case I may have to switch to my regular okay that’s a little bit more normal for me let’s take all the other side off too try to get them as uniform as I can you want a nice slice

Like that and what it’s going to be is you’re going to have to have a sharp knife this one’s looking good because you want to get them nice and thin okay there’s lots of wonderful recipes I save these if anybody doesn’t know one little tip is take kosher salt and a lemon and

Rub your uh cutting board that’s the way of naturally sanitizing it so I save these pieces and I do that like after today because I have them on hand and I’m working with kosher salt actually I’ll clean my boards perfect opportunity okay now here’s what you do cut them as

Thin as you can say he said like an eighth of an inch I don’t know about an eighth of an inch but in this there okay because we’re going to layer them in a pan a glass Pand dish you’ll see but you basically cut them I’ll do a little bit it’s not a

Long video more of a talking with me I am pausing a little because it’s be very careful stay safe it’s very hard to talk and cut I want to make sure I don’t hurt myself or cut myself so basically when you have them all to the thinness

You want like that here’s the recipe and I’ll show I’ll talk and then I’ll finish rest of mine off camera not to keep you here for this it’s not that hard see I have a glass container it has a lid now you’re going to put a little bit of the

Curing it’s equal parts white sugar and kosher salt equal parts so I have a cup of each in this bowl probably won’t use the whole thing but that’s the measurement equal parts sugar white sugar and kosher salt put a little bit layer on the bottom first layer a little bit more

See and what you’re going to do is you’re going to take the lemons and you’re going to lay them in there like that okay and then you’re going to do another layer and you’re going to proceed lemons cover them completely okay make sure you cover the whole lemon

And then you would put the next layer okay right we’ll use this one you know because the recipe I use them for is a dip from Chef John to go with those shrimps that uses three of these sliced lemons you pull them out I’ll tell you this after I explain the next

Step now you would just keep going to the top layer layer layer and the very top you would cover it like that completely in the salt coating okay and then you would cover them like that cover them and you leave them on the counter for three days what happens is

The salt and the sugar will cure the lemons okay and then make sure they’re always covered on top after about the first to second day you’ll see it all becomes a syrup just make sure that it’s completely covering lemons like no piece of lemon is sticking out for your vision

That would mean just put a little bit more of your curing stuff on top they need to be covered now after those three days you take the whole thing I’m going to probably change uh containers because I have a a cute uh glass jar with a lid

To airtight it they will last in your refrigerator for six months okay not only for fancy recipes and such but wherever you need lemon let’s say you needed to make a cocktail and he said I don’t have any lemons yes you do you have your cured lemons so you would take

It out just like he does in the recipe for the shrimp takes it out of the the serum the liquid the curing uh syrup and rinse it and then now it’s just a regular cured lemon curing it just intensifies the lemon flavor that’s why they’re really

Good in recipes you see a lot of um chicken dishes and um from like Moroccan meals with the olives and then cured lemons and they roast the chicken in the oven and it gives such a great flavor because they’re heightened the pure pure losing my speech to day

The preserving of them is what heightens the flavor enhances the flavor in all dishes and all uses so they’re great thing to have on hand they really are wonderful then you could look up even more recipes I only use them for about two recipes right now but like I said

Whenever you run out of lemon let’s say you’re making a fillet of so and you got the parsley garlic but you forgot the lemon you got your preserved lemons you take that out and you rinse it off you probably wouldn’t even have to I rinse it because of the sugar factor and too

Much salt so just rinse it under cold water and then dice it slice it or just use the slices rinsed on top of your salmon or your say SE bass whatever whatever you like but that’s it that’s preserved lemons and they’re a great thing to have

And I’m glad I got to show you that and tell you the tip about cleaning the cut cutting board with lemons and kosher salt you know let me show you that now I’ll take a little bit of this it has both I’m going to continue with my lemons but you just take

Your salt Kos your salt here’s your lemon I squeeze a little bit of the juice out to make like a little lemon cleanser little lemon cleanser and you go like this all around your whole board and this naturally sanitizes it and cleans it and I do this whenever I have lemon

Pieces you know ready you go you just go like that and they brace it get anything that’s stuck to it that you cut on it and that’s that that’s how you clean a cutting board now actually all right people I hope you’re enjoying the channel was small and it’s tiny growing

I hope you subscribe to the Subscribe buttton I’m uploading a wonderful video I did on my other channel about how to buy a pork loin and make your own chops from it you have choice you have control and you save money it’s a great one I

Have them in my freezer now I’m going to make some for dinner this week all righty I hope you enjoyed this and I hope you do this