Cooking For Engineers

[Joan Wade]

I have seen reference to preserving lemons in brine, which would indicate a pickling, and therby too tart to eat? Wanted to garnish appetizer smoked salmon, St.Andre cheese, with the preserved lemon in appetizer. I have never had one. Wolfert has a recipe, Morrocan, that doesn't help me much in this regard right now. Anyone tried lemons in brine? Also, I have seen jars of oranges preserved and persimmons - wonder if they are sweet/tart by being preserved in sugar? Very ignorant in this subject and need help. Thanks, Joan

[watt]

Hi Joan,

preserving lemons in brine (or salt and lemon juice) matures the flavour of the lemon (and makes it much softer to the teeth). It is used in middle eastern and especially Moroccan cooking, where usually only the rind is used (even though all the lemon is preserved). IMHO, I would not think it suitable for smoked salmon, and definitely not with cheese (though I don't like cheese and any meat in general).

Preserved lemons have, IMHO, a superb flavour, quite unlike fresh lemons, I urge you to try some out, I'm sure you will find them an excellent flavour, one which mixes well with spices rather than shine out as something separate, if you follow my meaning.

have a go
watt

[Joan Wade]

Thanks Matt - appreciate your response and god advice! joan