The Science Behind Making Preserved Lemons
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- เผยแพร่เมื่อ 3 พ.ค. 2015
- Kitchen scientist Dan Kohler shows how to make preserved lemons. The process Dan demonstrates cures the lemons, creating lactobacillus, a good bacteria for your stomach. Popular in Indian and Northern African cuisine, the result is a flavorful accent that perfectly combines both sweet and salty flavors.
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these people are not behaving normally/naturally... they're giving that "infomercial" vibe and it comes across as very contrived.
The "guests" around the table are SO annoying with idiotic comments
If only they were half as witty/cute as they thought themselves.
Haha I was just going to write how pathetically stupid the audience is 😐the gentleman is trying to explain the benefits and they with their silly comments !!!
Agreed !
I feel bad for the person demonstrating because the people who were already told to eat kept on talking as if they got no manners, interrupting the informative presentation.
I AGREE!!! UGHHHHHH!!!
I knew getting to the point would take forever when I saw 7 people present to discuss a simple topic in 6 minutes😒
In Chinese culture, we also use salty lemons for cold and sore throats, besides dishes. Some makes them with honey and hot water then stir. Others maks them with ginger juice and honey.
Americans do too but not with fermented.
Thanks Jiaun, good to know.
I was recommended this remedy from my customer today☺️I am definitely going to try this tomorrow morning😁thank you for the video, also my customer did mention to not cut through the lemons
We made this same It's great. Thank you
Very interesting and educational topic Mr Dan Kohler! But i agree with previous comments.
Moroccan tagine with olives and lemon .
Yep and we use them for almost everything in our Moroccan cuisine👌🏽
i like that chilli bottle of preserves he had beside the lemon pickle what is it and how to get the recipe if i could get the name i will find the recipe.
Well done.
There is a Vietnamese one called Chanh Muoi. Which is usually limes but lemons as well. They make a drink called Nuoc Chanh Muoi. I have a huge jar of Lemons and one of limes out in the sun right now making the Vietnamese version!!
yum
Wow, these people are awesome. How do I get a job at hallmark?
Table people were ok for a studio audience but not for a 6min you-tube vid. Time ran out. Why not feature the entire segmen? :-( Frustrating, because all questions were not answered, i.e., What can you do with the brine? Why do some recipes add both sugar and salt? How does this combination affect the good bacteria? Do you still rinse them if there is sugar added? Can you jus cut the lemons into cubes instead of splitting them? Some say keep in fridge. So...Do you leave on counter or refrigerate after 3days? Also, May we have link to the recipe featured and/or some other simple recipes please. Tfs.
can I do that with sugar??
can we make the same with orangies
do you leave it outside all the time or after a month put it in the fridge
Leave it outside it won't go bad since there is no way for it to get mouldy .. you can choose to refrigerate it but not needed .. in India this is the most common pickle one would find in households .. the older it gets the potency increases and it's health benefits.. I have some in my kitchen which is 4 years old .. you need to consume just a little bit like one teaspoon with meals to aid in digestion
@@shikhab2250 This is the first decent reply i have seen ever body keeps on saying that you must put in the fridge but a lot of people don't have a fridge and a 100 years ago nobody had fridges so thank you for your comment that's what i have been looking for cheers mate .
michael obrien 🙂you are welcome!! But make sure when you preserve the lemons they are absolutely dry before applying the salt (use the salt generously) moisture is the enemy so as long as the lemons are completely dry before the pickling process there will be no mould
He discarded the pulp and kept the rind? Hmmm. The pulp is the good stuff too though, right?
A link for recipe would have been nice! and wondering did you sterilize that canning jar lid and ring before using it?
Other videos for preserved lemons specifically mention baking the jar 20 to 30 minutes at 350 Fahrenheit. Leave in the oven till cold so you don't have to handle jars hot. Some say microwave will work.
ravenblackhawke you have to or they will spoil fast
no you dont have to
Hi there, can I use course salt?
I'm no chef but from my own research looking up recipes, yes but it'll be more salty.
So from what I understand
Salt broadly is 3 types. Natural, iodised, and salt.
Natural salt has impurities and trace elements. Good for taste and possibly health, but worse for cooking and curing.
Iodised salt helps iodine deficiency. Great if you need that, don't use it for curing.
You want to use "salt". Rock salt or kosher salt or cooking salt etc.
Now with that, those different types all have shaped crystals.
Kosher (short for koshering) salt is large crystals, so a single teaspoon has less salt, then say a teapsoon of fine table salt.
It's the same stuff, but one is more salty, because on the teaspoon it's more dense.
For a recipe this would be important. But for curing a preserve its far less important.
So I'd suggest just getting any old non natural, non iodised salt. Larger crystals better. Rock salt perhaps. Kosher if you can get it.
Then once done, taste it. If it's too salty, rinse the preserved lemon section you're using thennsoak for 10mins in water, rinse again and should be good.
Hope that helps.
Were the people at the table drunk??
After months where's should I store it
Maryam Mohammed in a cool dry place like a pantry . I make them all the time
god these shitty puns...
Don’t throw out the flesh! And what can you do with the brine..he never got round to telling us.
He mean that we should eat it after one month?
Should we keep it in refrigerator ?
No
6:03 lol
“Can you believe we failed the idiot test?”
Drain the lemons and liquidise everything turning it into a paste. Store in jars in the fridge for up to a year. Add to sauces, curries, cous cous, rice, stews, soups etc even use in salad dressings.
Don't get rid of the pulp it's so good just make sure to get rid of the seeds .. when adding the pulp to any dish don't add salt until the end as the lemons are salty
Lock Shock Barrel Kitten chronicles . Why does every video of this I watch say to discard the pulp ❓
Why don't you cut all the way through the lemons? Why does everyone say not to cut all the way through, but never say /why/?
It makes no difference, you can definitely cut it all the way through
Thankyou, I got three lemon trees and don't know what to do with all that lemon
...and limoncello and candied lemon peel and frozen juice in ice trays.
juice it and can it in boiling water bath for 10 minutes.
i guess nobody mentioned or they didnt know back then NO metal in fermenting
Very informative learned so much but the table annoying, trying to be funny comments just ruins the show.
🤔Can it also be done with sugar instead of salt?
no
@@raviatm - Thanks👍
👍
👏👏👏
Six (6) people are eating his rice and NOT one mentions how delicious it is? As a chef, that would be very disappointing to me. The video is over 6 minutes long and all 6 have not even finished 1/4 of their bowl of rice.
GOOD.NHITE
Why is he wearing a tablecloth?
Why not?
I want to hear him talk. That is why I tuned in. The other people interupt too much and are aacting silly. It is annoying.
Its Moroccan recipe
The information was good but those other people were so corny and annoying the entire time
You should NEVER wash preserved lemons!
Is it worth it? We all know that lemons are soooo EXPENSIVE and the organic lemons are even more EXPENSIVE. Not to mention that in a few days, you have to squeeze 10 more lemons to get the juice out of them so you can fill the jar.
Omg painful to watch. Where are the manners? This group is annoying.
OMG! What an annoying panel. All these comments are not cute, they are just interruptions - they act like complete idiots. The only guy we want to hear talking is the expert. Thanks
Only the english guys aren't annoying. It's because England is their city and by the looks of it their collars stay poppin
I have now watched 3 version and everyone has a different way. Someone said keep them in the sun on the windowsill, another said add lemon juice from the beginning and another said keep in a cupboard.... huh
👍🙏👊😁👊
The panel is useless
So where was the science?
His guests are so childish but the cook is good - could do without all the idiotic comments.
Oh this isnt correct. Check. The intuitive body
Week science. I would rate it 50% accurate. Faling.
On the other hand this is from a TV show
so need I say more.
Actually its insane to think of teaching americans ways of natural flavouring
Why?
@@Bcrawford5249 I suspect it's because mr/mrs Boracay closure lives in a country (like me, Netherlands) where by far most American food sold is downright garbage, to put it mildly.
Am interested to science but not with the jokes. Should have been informative.
/r/cringe
What a bunch of ninnies
Way to punny. Couldn't make it all the way through.
Obviously presented in a style entertaining to the stay-at-home homemaker including the annoying clowns in the peanut gallery.
The guests are a bunch of lame-o's.
😂😂
that griuop was so annoying with their funny or shall i say not so funny try to jokes
Thumbs down for the corny jokes.
Fire the prep guy! That knife is terrible!!
Blah blah blah lost interest
That blonde chick is not funny, but she's funny because she is not funny and kinda pretty XD
"salt is a magical CHEMICAL" (mineral is a correct word) we have enough CHEMICALS in our food. (Processed foods) good subject
Eric K. Salt is sodium chloride, a chemical compound where each sodium atom donates an electron to a chlorine atom. Water is a chemical too, formed from the exothermic reaction of two molecules of hydrogen and one of oxygen, catalyzed by platinum metal or heat.
Chemicals are neither good not bad per se, it depends on the chemical in question -- carbs, fats, and protein are all chemicals you need to live, but ingesting lead or hydrazine is a bad idea.
Of course we have chemicals in our food. Literally everything that is food is made of chemicals.
Reddit brought me here.
The amount of "white" in this video is definitely a 9.5/10
Good job on Making America Great Again
relax142 they're not americans they are brtish!
I mean yeah they're annoying as hell, always have been even when the show was on in the 90's...but this really wasn't as bad as people are making it out to be
Americans...........................