Go to the Recipe: Cured Lemon Peel
is taking the pith off with pectin smash worth it?
If you are doing a large quantity, I would say the answer is yes.
How long does it keep for?
Hi Chris, would you think it would be safe to use a ziploc bag for sous vide at such a high temperature?
I can not speak for the chemical integrity of the bags. I can say at these temperatures we have had many ziplocs fail because of the welding softening and giving way. You can always buy food safe vacuum bags like we use and not seal them. If you notice the welding on those bags you will se they have been seamed together over about a 1/2".
- originally posted by Grant Lee Crilly
Excellent recipe. Is it possible to remove the bitterness from the lemon? Maybe it would be possible to remove the white parts of the lemon in step 2, but I guess that would remove the "chewy" part. Also worked well with oranges.
Mine definitely molded after about four weeks (could have been faster; I found it in the back of the fridge).
Has anyone tried this technique with softer fruits? Specifically strawberries.
they would be soft after the blanching, squashed after the vac packing, and completely cooked out in the water bath, might be ok if you wanna puree it and make a coulis
This is awesome! Thanks guys!
You can blanch it 3-4 times. And change the water every time.
If you have it, you could also use pectinex and enzematically remove the pith. I've done it and it leaves a pith you could eat without putting it in syrup.
I tried this leaving the flesh on the lemons as I would regularly do preserved lemon and I thought it came out better than when I took the flesh off. Nothing beats the the traditional preserved lemon but this great if you are short on time.
What is the durability of the product?
How best to preserve it to market?
Tks from Brasil
Hey CS! Could you include a recipe for salt-preserved lemons that are not bitter? I've had great sweet-tasting salt-preserved lemons that were not bitter at all, but every time I try making them at home (have been through quite a few recipes), they always turn out bitter. Thanks!
I agree. Don't use zip lock bags in SV! I use the thin trash bags made for kitchen and bathroom waste cans. Get the "tall" ones. The only weld on them is in the bottom seal. Bypass that by tieing a knot in the bottom and you have a zero weld bag that's thin enough to give a good tight seal against the food by water displacement pressure only.
I have..you can blanch them in water..quickly as fruit already has plenty of sugar. Then SV in simple sugar at a temp appropriate for the fruit ( I used 130 for strawberries ) chill and serve. But for the most part you don't need technology to solve a problem that does not require it. You can candy fruits the old fashioned way.
I did make this with lime skin and found it had many uses.
The bitterness is wiped out by the sugar treatment. You can use pectinex and get very clean rinds but it takes overnight and you have to have the stuff. I did it and won't do it again. Cut the lemons in 1 inch sections orthoganaly from the root and use the same knife technique you'd use to take skin off a fish. You'll get very clean rind and have it immediately. Use a very sharp knife so it glides through the lemon or you'll have to manhandle it and lose a lot of the zest oil.
Freezing the finished product with a blast chiller will be alright for having it ready whenever I need it?
Chef! It is my first time make a comment on chefstep.com. I am George
I have a doubt.
Why need sous vide the peels with 95 °C? What is the purpose? PME ?
If not sous vide, Could I just soak the peel in the sugar liquid for a long time but getting the final result as yours ?
are you using Meyer lemons?
I hated this recipe. Total waste of time and lemons. Didn't care for the taste or the fussy process. Ended up with way more than I'll ever want or need.
Um....this recipe is great. Don’t know why people are hating
I love when Home cooks make things that are designed to be used in minute amounts, eat a huge bite and say “oh that’s terrible”. Try using a little preserved lemon with say theee or four other ingredients and actually compose a dish. Some seeds, some crunch a little savory. A good bite should have sweet, salty, spicy, umami, and tart. This recipe is the tart.
I did this with lime peels. After cutting away the pith the peel has spots. I wonder if my batch got contaminated. Has this happened to anyone? I hope I don't have to throw them out.
What would be the best way to store it for long?
4-6 months in the fridge.
