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“The lemons I used were pickled in salt for over two weeks!" "I knew it! You used preserved lemons!" A North African condiment, salted lemons are made by pickling whole lemons in salty brine for weeks or months. Because the entire lemon, including the peel, is pickled parts of it can be used to emphasize just about any flavor... ... be it tartness, saltiness, bitterness, freshness or mellowness! "I added the zest and pickling brine in my sponge cake, pralines and even the sauce! Its mild tartness should make the sweetness of the semifreddo stand out even more!” — Yūto Tsukuda
The lemons I used were pickled in salt for over two weeks!"
"I knew it! You used preserved lemons!"
A North African condiment, salted lemons are made by pickling whole lemons in salty brine for weeks or months. Because the entire lemon, including the peel, is pickled parts of it can be used to emphasize just about any flavor...
... be it tartness, saltiness, bitterness, freshness or mellowness!
"I added the zest and pickling brine in my sponge cake, pralines and even the sauce! Its mild tartness should make the sweetness of the semifreddo stand out even more!