Does anyone have an opinion on what part of a preserved lemon you're meant to use? I've made my own and it's time to start using them.
I read in a couple of blogs that only use the peel and pith (not the flesh), but I've never seen it specified in Does anyone have an opinion on what part of a preserved lemon you're meant to use? I've made my own and it's time to start using them.
I read in a couple of blogs that you only use the peel and pith (not the flesh), but I've never seen it specified in any recipes. Is this all going to depend on individual tastes and recipes?
Also, the syrup they're preserved in smells amazing - is it okay to test it?! It's just rock salt and lemon juice.
Thanks
I read in a couple of blogs that only use the peel and pith (not the flesh), but I've never seen it specified in Does anyone have an opinion on what part of a preserved lemon you're meant to use? I've made my own and it's time to start using them.
I read in a couple of blogs that you only use the peel and pith (not the flesh), but I've never seen it specified in any recipes. Is this all going to depend on individual tastes and recipes?
Also, the syrup they're preserved in smells amazing - is it okay to test it?! It's just rock salt and lemon juice.
Thanks