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Old 08-02-2016, 08:43 PM   #11
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Why do people preserve anything these days? It's fun

Also, this method of preserving them ferments them somewhat. It changes the flavor - like how fermented pickles are different from pickles preserved with a vinegar brine.

It also softens the skins and you primarily use the skins of preserved lemons.
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Old 08-02-2016, 11:39 PM   #12
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It's interesting for those who have a use for them. I don't have a use for them though. Fresh lemons are available all over this country all year now, so why preserve them?

I enjoy my fresh lemons all year from my yard for cooking.
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Old 08-02-2016, 11:57 PM   #13
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It's interesting for those who have a use for them. I don't have a use for them though. Fresh lemons are available all over this country all year now, so why preserve them?

I enjoy my fresh lemons all year from my yard for cooking.
I can get fresh lemons all year, too, but that's not the reason to use preserved lemons. They taste different, and the texture is different. They're not like fresh lemons at all.
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Old 08-03-2016, 01:19 AM   #14
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I can get fresh lemons all year, too, but that's not the reason to use preserved lemons. They taste different, and the texture is different. They're not like fresh lemons at all.
I'd love to hear first hand examples of how to use preserved lemons and why they are special. Preserved lemons sound interesting, but only if I have examples of how to use them in my cooking.
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Old 08-03-2016, 02:42 AM   #15
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I have eyed the jar of preserved lemons at the Greek deli, but haven't tried them yet. But here is a nice list of what you can do with the for starters:
30+ Recipes With Preserved Lemons Hope this helps get you started.

Also, about those Meyer lemon "shells". If you use syrups for baking or cooking, and you want to recycle the rinds and piths, this looks like an interesting idea:
How to Make Fresh Lemon Syrup I can see this paired with iced tea to make a killer Arnold Palmer.
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Old 08-03-2016, 03:04 AM   #16
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I'd love to hear first hand examples of how to use preserved lemons and why they are special. Preserved lemons sound interesting, but only if I have examples of how to use them in my cooking.
As I told rodentraiser, there are several suggestions in the link Liz posted initially and in the comments of the link I posted. Here are more: https://www.google.com/search?q=how+...eserved+lemons
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Old 08-03-2016, 05:26 AM   #17
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Preserved lemons
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Old 08-03-2016, 09:06 AM   #18
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Thanks, Craig. I'd forgotten about that thread.
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Old 08-03-2016, 12:56 PM   #19
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First, the flavor is diifferent than a fresh lemon. Second, the part of a preserved lemon that actually gets used is not usually the pulp. It's the rind and the pith - which you normally don't use from a fresh lemon. Third, they are preserved, so you can keep them when they're not in season
The way they describe the preservation, you still will not be able to use the rind. I've done it in a very similar way many times and rind is not usable. You do collect a lot of juice though. In my case preservation was not a goal, but a necessity.
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Old 08-03-2016, 01:20 PM   #20
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I have eyed the jar of preserved lemons at the Greek deli, but haven't tried them yet. But here is a nice list of what you can do with the for starters:
30+ Recipes With Preserved Lemons Hope this helps get you started.

Also, about those Meyer lemon "shells". If you use syrups for baking or cooking, and you want to recycle the rinds and piths, this looks like an interesting idea:
How to Make Fresh Lemon Syrup I can see this paired with iced tea to make a killer Arnold Palmer.
CG, the link you left convinced me...wow there are some really impressive recipes there. Guess it's time to pick some lemons.
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