Thomas Keller: Cured Lemons

Cured Lemons
Thomas Keller (The French Laundry, Per Se, Bouchon)

Cured Lemons
Thomas Keller (The French Laundry, Per Se, Bouchon)

Read the transcript of this video
We're gonna do some cured lemons. These are, as opposed to preserved lemons which take a little longer, the cured lemons go really, really fast because they're sliced really thin layered with sugar and salt and that is what cures them, and they're ready to go in three days. Now the lemons we wanna make sure that we wash. We wanna make sure that we wash them. In hot water. Sometimes we just drop them in simmering water. It takes off all of the, any of the, of course, any of the dirt or any of the bacteria that are on the exterior, as well as any of the, possibly, any of the wax that they put on lemons sometimes. We want to use the thin skinned lemon, as opposed to thick skinned lemon, so we've gone ahead and sliced them very thin. Can see, it's about and eighth of an inch so this really, really tests your knife skills. And your knife, right? So you slice this very thin, and then we're just gonna remove any of the seeds that are inside and of course Begin to layer the lemon with a mixture of salt and sugar, half and half. We're gonna let that cure there for what, three days? 24 hours? Three days up to two weeks. Three days up to two weeks. And what's gonna happen, the salt and sugar are actually Pulling out the moisture and the bitterness from the lemon, as well as cooking it. Cuz you all know salt actually cooks food. And then, we just jarred them up. Now these will last for three months, four months, five months. Keeping them in the refrigerator, maybe even longer. It's a great condiment to have around. [APPLAUSE]
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Thomas Keller: Cured Lemons


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