Wildebeest
Quote: Bridge
Well it's about lemons. And I'm wondering how to keep them longer.
I heard about such storage, but I did not do it myself.
OlgaGera
Sveta, I do not change. It can be replaced, if the need arises. Confused or whatever.
I have part of the hol-ke, part - in the cellar.
Lemons should be without "barrels".
Wildebeest
OlgaGera, without barrels - is it necessary to cut off the places of the stalk and flower?
OlgaGera
You can also freeze it. For sample 1 pc.
Grate on a fine grater and add these shavings / crumbs to dishes or to a sandwich.
I sprinkle the scrambled eggs with lemon and pepper ice cream. Delicious, but not familiar

Lemons should be whole, not sick, but pretty yellow ones. We don't cut anything!

So. how to choose a juicy and thin-skinned lemon among all.
Choosing round ones with smooth glossy leather. I promise that the lemon will be juicy and thin-skinned. Don't chase giants. Most likely these are last year's fruits. They have such a property. Lemons turn green again, and then turn yellow, but in the second year they have seeds and the skin becomes fat.
This secret is from dad. And he was engaged in vegetables / fruits (was an expert)
Pimpled - only for candied fruits
OlgaGera
Natasha, I have olive oil left.
Can I put it in lemons?
It just has a pronounced olive smell.
and with salt an ambush.
First grinding only. Stone. There is no other. And, there is still black, Himalayan, -powder
Bridge
OlgaGeraI think you can try olive oil. There will also be added aromatic herbs. And lemons. The flavor will be very concentrated. And any salt will go, if only not extra and not iodized.
OlgaGera
Fine! I'll add some oil!
Wildebeest
Yesterday I marinated a fish fillet with this lemon oil, today I fried it in batter, and how delicious the fish is !!!!
Now I will try to never display the configs.
Bridge
Wildebeest, Sveta, I also like to marinate with this butter, and fry in it.
Wildebeest
BridgeNatasha, which means I am a stunned woman, fried on a regular r / m with the addition of melted butter. But it's not over yet.
Wildebeest
Bridge, Natasha, you put our whole family on confi !!!! It got to the point when the confit was over, and mine dipped freshly chopped lemons in this oil and enjoyed.
Bridge
Sveta, I also did it yesterday. I cut another portion of lemons, salted, and decided to mix a couple of slices with the rest of the oil.
Chuchundrus
Natka, I also do them quietly.
I really like to add to fresh salads Thank you for the delicious
And the photo is frightening
Lemon confit in oil
OlgaGera
Aaaaaaa, I forgot about lemons. 3 days stand. She left.
Oh, and the scoundrels became tasty. It turns out I salted them with Adyghe salt ...
Bridge
Quote: Chuchundrus
I like to add to fresh salads
Yes? I mean, just lemons? Or butter? I like to shove oil everywhere.
Quote: OlgaGera
I salted them with Adyghe salt
Ltd! Try it.
OlgaGera
Natasha, they are just salted, without oil and other things, I forgot about them ...
Bridge
Lelka., I realized. Just salt with Adyghe salt seems to me a good idea.
Zachary
Thanks for the recipe. Sterilized and put away in the closet until better days

Lemon confit in oil
Bridge
Zacharywhat cute jars!

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