On Sun, 04 Sep 2005 18:27:57 GMT, Reg wrote:

> Michael wrote:
>
> > I try to learn as I go so hence, my question....
> >
> > I did my first batch of preserved lemons and they say that after one week,
> > you should add olive oil to the jar.
> >
> > What exactly is the purpose of the olive oil?
> >
It's considered a sealant, but it's an unnecessary step according to
the recipe below.

> > Does it play a part in preservation....or is for flavor...or?
>
> The only reason I could see is to make lemon flavored oil and/or
> olive flavored lemon. It sure doesn't help preserve it. Preserved
> lemons are already preserved just fine.


Preserved Lemons
Recipe courtesy Ben O'Donoghue, Montes, London


Recipe Summary
Difficulty: Easy
User Rating: No Rating


10 lemons (enough to fill a jar 3/4 full)
Rock salt
Large glass jar or plastic container with tops (no metal lids)

Soak the lemons for 2 days before preparing this recipe. Change the
water twice.

Remove the nut end of the lemon (the end that attaches the lemon to
the tree). Slice a cross two-thirds of the way up the lemon. Fill with
rock salt, don't be shy. Place into glass jar. Repeat this process
until there are enough lemons compacted into the glass jar. Make sure
there is enough room (about 1/4 of the jar) left at the top to
accommodate any excess juices from the lemons. Secure tightly with the
lid and place in a cool dark place for at least a month.

Some people add 1/2 cup of fresh water to encourage the process of
preservation, with the addition of olive oil to act as a sealant on
top of the lemons. These last two processes are not necessary. Some
people also add cinnamon sticks and cloves or black peppercorns, it
entirely depends on your individual taste. Simple is best.

The lemons will then be preserved and ready to use. They last for
about 4 years.

Remember not to use a jar with a metal lid as this will affect the
preserving process and the metal may erode.

This recipe was provided by professional chefs and has been scaled
down from a bulk recipe provided by a restaurant. The FN chefs have
not tested this recipe, in the proportions indicated, and therefore,
we cannot make any representation as to the results.

Episode#: PFSP03
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

sf wrote:

> On Sun, 04 Sep 2005 18:27:57 GMT, Reg wrote:
>
>> Michael wrote:
>>
>> > I try to learn as I go so hence, my question....
>> >
>> > I did my first batch of preserved lemons and they say that after one week,
>> > you should add olive oil to the jar.
>> >
>> > What exactly is the purpose of the olive oil?
>> >
>
> It's considered a sealant, but it's an unnecessary step according to
> the recipe below.

I've kept a supply of preserved lemons for years and it's never
benefited from such a thing. IME adding oil tends to make it
less stable, not more, because it's subject to rancidity. This
recipe is probably based on the old idea that oil preserves
things.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Sun, 04 Sep 2005 19:05:20 GMT, Reg wrote:

> This recipe is probably based on the old idea that oil preserves
> things.

I didn't have that reaction. I thought it was used more like parafin
on top of preserves. Personally, I wouldn't use oil and the recipe
also states it's unnecessary.

Reg wrote:

> sf wrote:
>
>> On Sun, 04 Sep 2005 18:27:57 GMT, Reg wrote:
>>
>>> Michael wrote:
>>>
>>> > I try to learn as I go so hence, my question....
>>> > > I did my first batch of preserved lemons and they say that after
>>> one week, > you should add olive oil to the jar.
>>> > > What exactly is the purpose of the olive oil?
>>> >
>>
>>
>> It's considered a sealant, but it's an unnecessary step according to
>> the recipe below.
>
>
> I've kept a supply of preserved lemons for years and it's never
> benefited from such a thing. IME adding oil tends to make it
> less stable, not more, because it's subject to rancidity. This
> recipe is probably based on the old idea that oil preserves
> things.
>
Ok, dumb question but since I want to try the preserved lemons, what do
you use them for? Are they overly salty? Do you rinse before using them?

"~patches~" > wrote in message
...
> Reg wrote:
>
>> sf wrote:
>>
>>> On Sun, 04 Sep 2005 18:27:57 GMT, Reg wrote:
>>>
>>>> Michael wrote:
>>>>
>>>> > I try to learn as I go so hence, my question....
>>>> > > I did my first batch of preserved lemons and they say that after
>>>> one week, > you should add olive oil to the jar.
>>>> > > What exactly is the purpose of the olive oil?
>>>> >
>>>
>>>
>>> It's considered a sealant, but it's an unnecessary step according to
>>> the recipe below.
>>
>>
>> I've kept a supply of preserved lemons for years and it's never
>> benefited from such a thing. IME adding oil tends to make it
>> less stable, not more, because it's subject to rancidity. This
>> recipe is probably based on the old idea that oil preserves
>> things.
>>
> Ok, dumb question but since I want to try the preserved lemons, what do
> you use them for? Are they overly salty? Do you rinse before using them?


I put my recipe in the Hoges in WA reply earlier. I also put in what I use
them for.
They are not salty - you throw away the pulp and use the rind. I don't
rinse them. I suppose you could if you wanted to.
If you can't find them higher up in the thread, I'll send them to you if you
want.
regards
Hoges in WA

Hoges in WA wrote:

> "~patches~" > wrote in message
> ...
>
>>Reg wrote:
>>
>>
>>>sf wrote:
>>>
>>>
>>>>On Sun, 04 Sep 2005 18:27:57 GMT, Reg wrote:
>>>>
>>>>
>>>>>Michael wrote:
>>>>>
>>>>>
>>>>>>I try to learn as I go so hence, my question....
>>>>>>
>>>>>>>I did my first batch of preserved lemons and they say that after
>>>>>
>>>>>one week, > you should add olive oil to the jar.
>>>>>
>>>>>>>What exactly is the purpose of the olive oil?
>>>>>>
>>>>
>>>>It's considered a sealant, but it's an unnecessary step according to
>>>>the recipe below.
>>>
>>>
>>>I've kept a supply of preserved lemons for years and it's never
>>>benefited from such a thing. IME adding oil tends to make it
>>>less stable, not more, because it's subject to rancidity. This
>>>recipe is probably based on the old idea that oil preserves
>>>things.
>>>
>>
>>Ok, dumb question but since I want to try the preserved lemons, what do
>>you use them for? Are they overly salty? Do you rinse before using them?
>
>
>
> I put my recipe in the Hoges in WA reply earlier. I also put in what I use
> them for.
> They are not salty - you throw away the pulp and use the rind. I don't
> rinse them. I suppose you could if you wanted to.
> If you can't find them higher up in the thread, I'll send them to you if you
> want.
> regards
> Hoges in WA
>
>
>
>
No problem. I will check up the thread and find it. So it is only the
rind you use? Interesting!