Ok. when did human kind first start fermenting? Most anthropologists agree it is about 9000 years or so ago. Don't quote us, but that is a rather long time.
Preserved
lemon, Salted Lemon or lemon pickle are the names for a condiment
that is common in Indian and North African cuisine. [IT HAS NO VINEGAR ADDED HOWEVER AND IS MADE
ENTIRELY FROM AN ANCIENT PROCESS CALL LACTO-FERMENTATION]. It is also known as "country lemon"
and leems. Diced, quartered,
halved, or whole, lemons are pickled in a brine of water, lemon juice, and
salt; occasionally spices are included as well.[1]
The lacto-fermented pickle is allowed to ferment at room
temperature for weeks or months before it is used. The pulp of the preserved
lemon can be used in stews and sauces, but it is the peel (zest and pith
together) that is most valued. The
flavor is mildly tart but intensely lemony.
There
are many recIpes at our Pinterest site to the right where you can find many
ways to use salted lemons. Yes you can use salted lemons in tequila and vodka mixed drinks and the effect is from another dimension. Check out our Pinterest site for updates on the various uses of salted lemons ... and more on their use in our cultural history.
Chef
Dennis Pitchford says they a jar of Salted Lemons is the perfect holiday
gift. The flavor and texture of
preserved lemons are unique and cannot be replicated with other ingredients. They can be added to soups, stews and salads
to give familiar dishes new life. Preserved
Lemons make a lovely and practical holiday gift for the food lover on your
list. Chef Dennis Pitchford shows you how to do it, step by step. LINK
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1. Herbst, Sharon. Food Lover's Companion
(3rd ed), pg 492, Barron's Educational Series Inc.
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