Greetings of the day Steemfoods!
Its been long since I last posted in the community...but here I am to mark my presence in the 9th season of The Food Diary Game!
Today's post will be about a quick recipe I did earlier and got time taking some photos to share with you...
Lemon Confit
Lemon Confit in the way that I will show below can be used in many different recipes...but they take some time to be ready!
In my restaurant, when the lemons are ready for use, they go in sauces, chutneys, chicken dishes etc...such an amazing ingredients to always have in hand!
We always put a new jar of lemon confit once the one we are using has reached halfway!
Let me show you how I do it...
First of all you will need lemons and sea salt...
These are the only 2 ingredients that you will need actually!
Wash the lemon...
Then cut the bottom part as you can see below...a small cut.
Then cut the top part of the lemon like 3/4 way down and fill in each lemon with sea salt...
Put plenty of salt...
Don't worry about the saltiness...
Place tight in a jar...
And that's it...
Some people add little water and others add in vinegar or even olive oil - all these to accelerate the process of pickling!
Now that my jar is full of lemon filled with salt, I put the jar in a safe place and will let them confit the next 4 - 6 weeks!
We have many different ways of making lemon confit but from my own experience, the one made with only Lemon + Salt gives you the best lemon confit and stays longer!
And yes, do have to check in the jar like every 2-3 days in case of mold appearing.
In some days, the lemon and salt reaction will start releasing water in the jar and then you will notice how the color of the lemon will change too...
Once they are ready, I will try remember and make a post on it! Hope I remember it though!
Thanks for reading and hope you enjoyed reading it!
Best Regards!
@progressivechef
