Search Results for: Eggs preserved not in shell
"preserved lemons add a fermented quality that a regular lemon would not," she says. sortun, who first encountered preserved lemons when she worked for the tunisian-born chef moncef meddeb some years ago, was so taken with the condiment, and eastern mediterranean cooking in general, that she opened her
, heavy floral notes from the oils in the peel, and ultimately heavy umami. it's that extra something in the background of a dish that piques your curiosity." israeli-born chef einat admony, of the middle eastern restaurant balaboosta , in new york, is similarly effusive in her praise. for her, preserved...
https://www.seriouseats.com/2016/04/preserved-lemons-salt-cured-canning.html