An extraordinary food enhancer! To get the full recipe go to brunoalbouze.com Instagram@ / brunoalbouze Facebook@ / brunoskitchen Pinterest@ / brunoalbouze Twitter@ / brunoalbouze
I'm moroccan, and this is a staple in our pantries, much like jam or vegetable oil is in western countries. In our method for salting lemons, we use less salt than Bruno. It has to be sea salt tho. 1 heaping teaspoon per lemon, stuff it inside and nestle it tightly in the jar, and put as many lemons as possible in each jar, no liquids are added, and no bed of salt is needed. We prefer medium sized jars to large ones, once opened they ought to be used within 1 or two months, otherwise, they keep indefinitely. We also blanch our lemons in boiling water for less than a minute before scrubbing them clean with a kitchen brush and cold water. We also use a different type of lemons, indigenous to Morocco, called marrakech limetta. Its very fragrant, but contrary to popular belief, it isn't a bergamot. I'm sure some Californian hipster is growing and selling some at specialty shops. The lemons should never be in contact with metal while salting. Use a glass jar with an airtight lid or a repurposed plastic container with a super tight seal. Something see through is helpful to monitor the color and consistency of lemons. Make sure your jars are sealed and then flip them upside down for storage in a dark place. Then just forget about them for 3 to 4 months for best results. The darker and syrupier they get, the better. We use both the peel and the flesh. The flesh is used for marinades and stews instead of salt, just blend it or pound it with a pestle to break down the fibers. Make sure you remove the seeds and taste the saltiness of your marinades, adjust accordingly. But the peel is the star of the show. Enjoy !
@@Bamx4 you could, but unless you package them individually (and use the whole lemon in one go) you'd still need to transfer them (and the syrup they release over time) to an airtight jar for easy access. The transfer could introduce unwanted bacteria and ruin that batch... just saying!
Thank you for the recipe, you leave it room temp right? Bruno keeps it refrigerated. Best to use it minimum 3 weeks and it can go for years I heard. What's the problem if the jar once opened?
@@AltanProject You're welcome; Yes, we leave it at room temp. Bruno is a chef with a youtube channel, he needs to be very careful (too careful) what he advises people to do if he doesn't want people to severely misunderstand him. I'm not, so I'm telling you how its been done for centuries. This is how we've preserved lemons before refrigeration existed. Needing a refrigerator kind of defeats the purpose. The salt is a sterilizing agent, much like in all lacto fermented products: it leaves room for good bacteria to develop while the bad guys perish because of the salt. However, when you keep on opening a controlled environment, other nasties get in, and may ruin your batch. The point again in this recipe for us moroccans, is to preserve the bounty of citrus trees and make it last us until the next harvest. It is supposed to last at least a year, but I've cooked with 3 year old confit lemons (they were really dark and syrupy and so good) and made a killer Tangia. Again, wash your lemons really good, fill them with a heaping teaspoon of sea salt (we don't use any sugar whatsoever) and pack them super tight in a glass jar (not too big, enough to fit 5 or 6 lemons), secure it, flip it in a dark cupboard and forget about it for months. Monitor the color and that's it !
This recipe is so Moroccan and North African that goes back centuries, I just made a jar of preserved lemons one month ago and they are getting syrupy and flavorful, can't wait to open it. Thanks for sharing Bruno.
I love watching your videos! I used the lemon confit with heavy cream, dill, and bourbon Maple syrup to make an amazing mild sauce for my fresh caught Alaskan salmon. Always looking forward to your new videos 👍
Bruno, I love your shows and appreciate the recipes.I agree on few things about the usage and the preparation of preserved lemons in the video, however there are few things that need more clarification to really get the ultimate flavor and total use of these gems, which by the way, make great culinary gifts in beautiful glass jars laced with a couple of bay leaves, fresh uncut red chile peppers, coriander seeds, star anise, etc. I am not sure how much salt you used but looking at the video, it seems like a lot to me and I believe that it is the reason you had to rinse them in water to minimize the saltiness, and pretty much most recipes tell you to rinse the lemons before using them; for me it is a no no, it's like rinsing roasted peppers in water to clean them from the charred skins, you don't do that because the good roasted flavor of the peppers goes down the drain with the rinsing water as well. It is the same with preserved lemons, they are not to be rinsed unless they were made very salty but again, they will certainly be a watery rinsed version of the genuine candidate. You want to keep that unique briny pickled taste, that special silken texture, that sharp zing and that "Je ne sais quoi" aroma that cannot be duplicated with fresh lemons or plain salt. Please allow me to ramble for a couple more minutes before I get to the point (by now you can sense my enthusiasm for preserved lemons). I am a professional chef here in the US (that also cooked in France, Switzerland, The Netherlands and Belgium if this matters) but I grew up in Fez Morocco (Fez is the undisputed gastronomical capital of Morocco with a culinary heritage that goes back over a thousand years with influences that span as far as India on the East, Sub-Sahara on the South and France and Andalusia on the North. To name a few influences on Moroccan cuisine: Byzantine, Roman, Berber, Moorish, Turkish, Middle Eastern, African, Persian, Jewish, Portuguese, Spanish, French). Before the mega markets and superstores, more than 50 years ago when I was growing up, we didn't have refrigeration and we literally ate just what was in season, and before there were lemons year-round, we preserved them so during the few months when no lemons or limes could be found, we always had some on hand and besides that, they were used in a variety of dishes as a condiment even when fresh lemons were available. At the time (and still to this day, my extended family in Morocco and my family here in the US to a certain extent) we preserved almost everything, from confit meats and fruit jams to pickling olives and vegetables, from salting Ghee and cheese to fermenting Eaux de Vie. Growing up, as a little kid in our riad, we had dozens of thick terra cotta jars that were taller than me, all filled with all kinds of tasty colorful things, and today In the souks of Fez, you still can see small shops and stalls that sell preserved foods with their photogenic walls laden with colorful jars of vegetables, salted fruits, olives, lemons, etc. Back to the lemons: Through the years, I have made preserved lemons in all kinds of manners and flavors, and I have to tell you, nothing really beats just plain kosher or sea salt with a little water, I find it best for keeping the lemony character of the fruit. To start, use the best lemons for the purpose, in Morocco we used fragrant doqq and tart boussera lemons which are hard to find in the US, but here, use unwaxed, untreated thin skinned lemons such as Lisbon (the thicker skin ones such as Eureka have a bitter pith and are full of seeds), small and not perfectly glossy ones are even better, and of course organic in season and fragrant whenever possible. (thin skinned Meyer lemons are not a good substitute for plain lemon, so if you can not find thin skin ones use thick ones instead) Follow the procedure in the video but loose the sugar for your basic, all-purpose recipe, (you can make other variations with sugar, herbs, spices, vinegars, garlic, etc. later on). I use about 3 pounds of kosher salt or sea salt for 50 small lemons (do Not use iodized salt here). Put the lemons in a non-corrosive and not-clear container such as stainless steel or earthen, then after few days when the salt has pulled most of the lemon juice from the lemons, add water to just cover the lemons then weigh them down so they don't float to the top, cover and leave at room temperature in a cool place for about 4 to 6 weeks (a little longer for thicker skin ones. Use more salt for an expedited recipe). During this time, every now and then, turn the container upside-down or shake it so to mix the settling salt. Sometimes you will see a sort of lacy, white/greenish substance clinging to preserved lemons in their jar or floating on top, it is a perfectly harmless mold, but should be strained off for aesthetic reasons before the lemons are used. If the white film bothers you, drizzle some extra virgin olive oil on top of the brine when they are first made. As you make the preserved lemons few times, you will have to figure out the ratio of salt to lemons that works for you and if I may suggest making few samples with different ratios in marked jars at once, that way you can compare the end result side by side when they are ready. I personally use rind and pulp and brine: a- rind for delicate dishes that don't need much salt; b- rind and pulp for flame roasted vegetable salads (such as peppers,with garlic, onions and tomatoes for example) and hearty tagines and couscous, ; c- puréed pulp as a condiment for dressings and vinaigrettes; and c- brine to salt soups and stews with a hint of lemon. Of course you need to cut down on the amount of salt in the recipe Note: when I squeeze fresh lemons for lemon juice needed for a certain dish, I collect the rinds in a zip-lock bag that I keep in the freezer, then when I have enough rinds to make a fresh batch, I just add them straight to a well-kept older and already-made brine that had has salt and lemon/water from a previous time.
david zoltan Hi, I appreciate your inputs; very interesting indeed. I wont dispute the fact that there are other ways to prepare preserved lemons using other varieties of lemons and Morocco is certainly the best place to get them. The method showed in this video is the easiest way to cure lemons without the addition of any condiments and this is not the point here; only lemons; and it offers excellent results. The amount of salt can indeed be lowered. Blanching or rinsing them does not affect the flavor at all; it actually does the opposite - This should not be compared with peeling off roasting vegetables; this is a completely different story. Happy lemon day :)
Bruno Albouze merci chef Bruno, t'as raison, évidemment il y a plusieurs manières de faire les choses. Alors continuer vos merveilleuses lessons, les gens (surtout aux USA) ont on besoin.
Excuse me Mr Bruno, would you mind sharing this Lemon Confit is under what category in your Recipe folder? Thank you very much! Been enjoying each and every of your video!
For those who are interested, the inner part can be used in salads and Chicken or fish stews taking into consideration not to use a lot because of the salt content of the preserved lemons or lemon confit!!
Phyllis Simsim it does not make any sense and it is not a good idea...it is way to strong and salty. The peel will do the trick; it's got the flavor and texture you want. The inner part though has to be discarded. It's not wasted, it is just the way lemon confit works. There is no other way around. Sorry.
Bruno you rock my world each and every time ;) Question: can plain sugar be substituted with raw cane sugar/rapadura in this recipe? And if so, any idea how the quantity needs to be adjusted? Thank you!!!!
I'm trying to recreate a recipe by my late grandmother. She used to make lemon confit, but according to my aunts she didn't use sugar, she added some hot peppers and she boiled the lemons in their liquid before shutting the lid and letting it pickle. This recipe seems quite similar. I imagine they're related in some way. Is there a version of this without sugar and with hot peppers that you know of Bruno?
chef I have one more questions, after seen your recipe I realised I didn't put sugar in my lemon confit although I made 6 month ago..so can I put the sugar now?
Hi, Bruno! I hope you and your beloved ones are doing great in these times. I've got a question: the "juice" that covers the lemons, can't be used in some recipe? Or it's just waste as the lemon flesh? Thanks!
Can I just use the rind and juice the the inside I felt like it’s waste for lemon juice where I can used it?. Or is the juice from the lemon is the fermenting agent that turns the rind to confit
Hi Bruno, I am enjoying your videos and am excited to try your many recipes. I can't find the recipe on your website for the Lemon Confit. Is it possible to reinstate it ? I would like to make it now , so it's ready for my holiday baking. Thanks!
HI Bruno ! whats the difference between lemon confit and preserved lemons (moroccan style). is the final product more or less the same? does it matter that yours are kept in the fridge and moroccans pickel theirs?
I'm moroccan, and this is a staple in our pantries, much like jam or vegetable oil is in western countries. In our method for salting lemons, we use less salt than Bruno. It has to be sea salt tho. 1 heaping teaspoon per lemon, stuff it inside and nestle it tightly in the jar, and put as many lemons as possible in each jar, no liquids are added, and no bed of salt is needed. We prefer medium sized jars to large ones, once opened they ought to be used within 1 or two months, otherwise, they keep indefinitely. We also blanch our lemons in boiling water for less than a minute before scrubbing them clean with a kitchen brush and cold water. We also use a different type of lemons, indigenous to Morocco, called marrakech limetta. Its very fragrant, but contrary to popular belief, it isn't a bergamot. I'm sure some Californian hipster is growing and selling some at specialty shops. The lemons should never be in contact with metal while salting. Use a glass jar with an airtight lid or a repurposed plastic container with a super tight seal. Something see through is helpful to monitor the color and consistency of lemons. Make sure your jars are sealed and then flip them upside down for storage in a dark place. Then just forget about them for 3 to 4 months for best results. The darker and syrupier they get, the better. We use both the peel and the flesh. The flesh is used for marinades and stews instead of salt, just blend it or pound it with a pestle to break down the fibers. Make sure you remove the seeds and taste the saltiness of your marinades, adjust accordingly. But the peel is the star of the show. Enjoy !
I have a question, I thought confit was a form of slow cooking in oil or fat, I see the similarity in the form of preservation but I don't understand how this isn't different than a brine or pickling and is considered confit?
Wow! Seven years post making of this video, I hope you see this question & answer it. As there is sugar in this recipe, can it be used in savory dishes like a chicken tajine or, do you have to make a, salt only, version of the confit? Thanks.
Eh ! Merci beaucoup pour votre recette. Je suis allée voir sur glouglou et j'ai trouvé les citrons pochés et donc aussi les oranges "candied" ! Second essai, je partage la vidéo, on va voir si elle s'abonne direct... 😄
Thank you for the Lemon Confit video. I went to your website and couldn't find the recipe, not sure which category it's in. Would you mind let me know what's the ratio of salt and sugar? I have a meyer lemon tree, the peel of my meyer lemon is thin and it is very juicy. Since you mentioned in the comment - the peel is the good stuff. Is meyer lemon good for Lemon Confit recipe?
By way of a google search, as I had trouble finding it through the "search" on his (awesome) site: www.brunoskitchen.net/blog/post/lemon-confit-2 Btw, I've only made preserved lemons (the salt-only style) with the Meyer lemons given to me, and they are delicious. I would imagine the "meats" of the Meyers vs. regular lemons might yield slightly different results, both likely equally delicious and worth trying-- which I think I will do now!
I tried these and ended up being to salty even after several washed and boil changing out water twice. Did I do something wrong? is it still suppose to have a fair amount of salt in the flavor?
Indeed, after a cured time of 2 weeks minimum, as the recipe suggest, the flesh should be removed and peel rinsed and pat dry before being used. It should remain salty of course but reasonably... 🍋
Wow i clicked on the vid coz i thought lemon confit meant candied lemon (which i usually make for lemon cake topping decoration) but by the looks of it it is not really a dessert (or is it ?). I have never had this, it is actually intriguing, i think I will try it just to see what it tastes like (in three months I will know lol). The lemons sold here (northern Canada) don't look anything like yours though, they have very bumpy thick skin and little juice. Do u think i can still have a good result ?
OK, so in case someone had the same problem as me, here is the result with my thick skin lemon: because the lemon wasn't as juicy as his, it didn't generate as much liquid as it did with him. after three months, there was still a lot of salt that wasn't dissolved. the taste was still very good though, just make sure you really remove ALL of the white layer, else the taste will be very bitter. I have sprinkled it on top my roasted pork tenderloin, some salads, and it is quite nice !
Can you please tell me Bruno, where to buy the container with lid which you used to put the lemons in the fridge? Do you have a link, so If can buy them from you?
Bruno Albouze Thank you for replying Bruno, but now I am confused.. In your video you use a very large glass jar... That is the one I was referring to... 😊.
If we make from just use lemon i mean after squeeze lemon, it will come good or not !! Can you reply plz !! we squeeze everyday 10 kg lemon for multi purpose and all the peed we put in trash !!
Bruno, I adore your videos and have been learning so much. May I ask, is there something that can be done with the flesh of the lemon? It seems such a waste. Tammy from Canada.
I'm moroccan, and this is a staple in our pantries, much like jam or vegetable oil is in western countries. In our method for salting lemons, we use less salt than Bruno. It has to be sea salt tho. 1 heaping teaspoon per lemon, stuff it inside and nestle it tightly in the jar, and put as many lemons as possible in each jar, no liquids are added, and no bed of salt is needed. We prefer medium sized jars to large ones, once opened they ought to be used within 1 or two months, otherwise, they keep indefinitely. We also blanch our lemons in boiling water for less than a minute before scrubbing them clean with a kitchen brush and cold water. We also use a different type of lemons, indigenous to Morocco, called marrakech limetta. Its very fragrant, but contrary to popular belief, it isn't a bergamot. I'm sure some Californian hipster is growing and selling some at specialty shops.
The lemons should never be in contact with metal while salting. Use a glass jar with an airtight lid or a repurposed plastic container with a super tight seal. Something see through is helpful to monitor the color and consistency of lemons. Make sure your jars are sealed and then flip them upside down for storage in a dark place. Then just forget about them for 3 to 4 months for best results. The darker and syrupier they get, the better.
We use both the peel and the flesh. The flesh is used for marinades and stews instead of salt, just blend it or pound it with a pestle to break down the fibers. Make sure you remove the seeds and taste the saltiness of your marinades, adjust accordingly. But the peel is the star of the show.
Enjoy !
@@augustorojas4383 you're most welcome, come back if you have any questions ! Enjoy !!
I'm thinking about vaccum sealing the lemons instead of packing them in jars. I'd like to know whether you think that will work or not.
@@Bamx4 you could, but unless you package them individually (and use the whole lemon in one go) you'd still need to transfer them (and the syrup they release over time) to an airtight jar for easy access. The transfer could introduce unwanted bacteria and ruin that batch... just saying!
Thank you for the recipe, you leave it room temp right? Bruno keeps it refrigerated. Best to use it minimum 3 weeks and it can go for years I heard. What's the problem if the jar once opened?
@@AltanProject You're welcome;
Yes, we leave it at room temp. Bruno is a chef with a youtube channel, he needs to be very careful (too careful) what he advises people to do if he doesn't want people to severely misunderstand him. I'm not, so I'm telling you how its been done for centuries. This is how we've preserved lemons before refrigeration existed. Needing a refrigerator kind of defeats the purpose.
The salt is a sterilizing agent, much like in all lacto fermented products: it leaves room for good bacteria to develop while the bad guys perish because of the salt. However, when you keep on opening a controlled environment, other nasties get in, and may ruin your batch.
The point again in this recipe for us moroccans, is to preserve the bounty of citrus trees and make it last us until the next harvest. It is supposed to last at least a year, but I've cooked with 3 year old confit lemons (they were really dark and syrupy and so good) and made a killer Tangia.
Again, wash your lemons really good, fill them with a heaping teaspoon of sea salt (we don't use any sugar whatsoever) and pack them super tight in a glass jar (not too big, enough to fit 5 or 6 lemons), secure it, flip it in a dark cupboard and forget about it for months. Monitor the color and that's it !
This recipe is so Moroccan and North African that goes back centuries, I just made a jar of preserved lemons one month ago and they are getting syrupy and flavorful, can't wait to open it. Thanks for sharing Bruno.
@@abigailt9197 not north African, just moroccan.
I love watching your videos! I used the lemon confit with heavy cream, dill, and bourbon Maple syrup to make an amazing mild sauce for my fresh caught Alaskan salmon. Always looking forward to your new videos 👍
You have the best accent ever :) and of course you recipes are the best !
Thanks for sharing chef!
The lemons here are beautiful now. I need to get some and try this.. Thx!
I love the basics!
Thanks Bruno!
A friend's lemon tree went crazy, and I have just made up 2 jars for the first time. Can't wait to see how it turns out.
Thank You Bruno, now I know what to do with my 90 lemons from my lemon tree. I love lemon too, and any lemon dessert or dish with lemon.
Bruno, I love your shows and appreciate the recipes.I agree on few things about the usage and the preparation of preserved lemons in the video, however there are few things that need more clarification to really get the ultimate flavor and total use of these gems, which by the way, make great culinary gifts in beautiful glass jars laced with a couple of bay leaves, fresh uncut red chile peppers, coriander seeds, star anise, etc.
I am not sure how much salt you used but looking at the video, it seems like a lot to me and I believe that it is the reason you had to rinse them in water to minimize the saltiness, and pretty much most recipes tell you to rinse the lemons before using them; for me it is a no no, it's like rinsing roasted peppers in water to clean them from the charred skins, you don't do that because the good roasted flavor of the peppers goes down the drain with the rinsing water as well. It is the same with preserved lemons, they are not to be rinsed unless they were made very salty but again, they will certainly be a watery rinsed version of the genuine candidate. You want to keep that unique briny pickled taste, that special silken texture, that sharp zing and that "Je ne sais quoi" aroma that cannot be duplicated with fresh lemons or plain salt.
Please allow me to ramble for a couple more minutes before I get to the point (by now you can sense my enthusiasm for preserved lemons). I am a professional chef here in the US (that also cooked in France, Switzerland, The Netherlands and Belgium if this matters) but I grew up in Fez Morocco (Fez is the undisputed gastronomical capital of Morocco with a culinary heritage that goes back over a thousand years with influences that span as far as India on the East, Sub-Sahara on the South and France and Andalusia on the North. To name a few influences on Moroccan cuisine: Byzantine, Roman, Berber, Moorish, Turkish, Middle Eastern, African, Persian, Jewish, Portuguese, Spanish, French). Before the mega markets and superstores, more than 50 years ago when I was growing up, we didn't have refrigeration and we literally ate just what was in season, and before there were lemons year-round, we preserved them so during the few months when no lemons or limes could be found, we always had some on hand and besides that, they were used in a variety of dishes as a condiment even when fresh lemons were available. At the time (and still to this day, my extended family in Morocco and my family here in the US to a certain extent) we preserved almost everything, from confit meats and fruit jams to pickling olives and vegetables, from salting Ghee and cheese to fermenting Eaux de Vie. Growing up, as a little kid in our riad, we had dozens of thick terra cotta jars that were taller than me, all filled with all kinds of tasty colorful things, and today In the souks of Fez, you still can see small shops and stalls that sell preserved foods with their photogenic walls laden with colorful jars of vegetables, salted fruits, olives, lemons, etc.
Back to the lemons: Through the years, I have made preserved lemons in all kinds of manners and flavors, and I have to tell you, nothing really beats just plain kosher or sea salt with a little water, I find it best for keeping the lemony character of the fruit. To start, use the best lemons for the purpose, in Morocco we used fragrant doqq and tart boussera lemons which are hard to find in the US, but here, use unwaxed, untreated thin skinned lemons such as Lisbon (the thicker skin ones such as Eureka have a bitter pith and are full of seeds), small and not perfectly glossy ones are even better, and of course organic in season and fragrant whenever possible. (thin skinned Meyer lemons are not a good substitute for plain lemon, so if you can not find thin skin ones use thick ones instead) Follow the procedure in the video but loose the sugar for your basic,
all-purpose recipe, (you can make other variations with sugar, herbs, spices, vinegars, garlic, etc. later on). I use about 3 pounds of kosher salt or sea salt for 50 small lemons (do Not use iodized salt here). Put the lemons in a non-corrosive and not-clear container such as stainless steel or earthen, then
after few days when the salt has pulled most of the lemon juice from the lemons, add water to just cover the lemons then weigh them down so they don't float to the top, cover and leave at room temperature in a cool place for about 4 to 6 weeks (a little longer for thicker skin ones. Use more salt for an expedited recipe). During this time, every now and then, turn the container upside-down or shake it so to mix the settling salt. Sometimes you will see a sort of lacy, white/greenish substance clinging to preserved lemons in their jar or floating on top, it is a perfectly harmless mold, but should be strained off for aesthetic reasons before the lemons are used. If the white film bothers you, drizzle some extra virgin olive oil on top of the brine when they are first made. As you make the preserved lemons few times, you will have to figure out the ratio of salt to lemons that works for you and if I may suggest making few samples with different ratios in marked jars at once, that way you can compare the end result side by side when they are ready.
I personally use rind and pulp and brine: a- rind for delicate dishes that don't need much salt; b- rind and pulp for flame roasted vegetable salads (such as peppers,with garlic, onions and tomatoes for example) and hearty tagines and couscous, ; c- puréed pulp as a condiment for dressings and vinaigrettes; and c- brine to salt soups and stews with a hint of lemon. Of course you need to cut down on the amount of salt in the recipe
Note: when I squeeze fresh lemons for lemon juice needed for a certain dish, I collect the rinds in a zip-lock bag that I keep in the freezer, then when I have enough rinds to make a fresh batch, I just add them straight to a well-kept older and already-made brine that had has salt and lemon/water from a previous time.
Better to be safe than sorry. The lemon juice may be acidic and can kill most bacteria but it's not 100%.
david zoltan Hi, I appreciate your inputs; very interesting indeed. I wont dispute the fact that there are other ways to prepare preserved lemons using other varieties of lemons and Morocco is certainly the best place to get them. The method showed in this video is the easiest way to cure lemons without the addition of any condiments and this is not the point here; only lemons; and it offers excellent results. The amount of salt can indeed be lowered. Blanching or rinsing them does not affect the flavor at all; it actually does the opposite - This should not be compared with peeling off roasting vegetables; this is a completely different story. Happy lemon day :)
Bruno Albouze merci chef Bruno, t'as raison, évidemment il y a plusieurs manières de faire les choses. Alors continuer vos merveilleuses lessons, les gens (surtout aux USA) ont on besoin.
+Bruno Albouze But do you just throw away the meat-part of the lemon? It seems crazy to keep the peel and throw away the "good" stuff.
+Bruno Albouze But do you just throw away the meat-part of the lemon? It seems crazy to keep the peel and throw away the "good" stuff.
Excuse me Mr Bruno, would you mind sharing this Lemon Confit is under what category in your Recipe folder? Thank you very much! Been enjoying each and every of your video!
I love it so much! Looks fantastic and delicious.👍🏻😀👏🏻❤️❤️❤️❤️
I'm doing this! thanks Bruno
For those who are interested, the inner part can be used in salads and Chicken or fish stews taking into consideration not to use a lot because of the salt content of the preserved lemons or lemon confit!!
Phyllis Simsim it does not make any sense and it is not a good idea...it is way to strong and salty. The peel will do the trick; it's got the flavor and texture you want. The inner part though has to be discarded. It's not wasted, it is just the way lemon confit works. There is no other way around. Sorry.
@@BrunoAlbouze Why the master Bruno has to say sorry even after contributing his knowledge with sincerity? Owh, what a French gentleman!
Hello Bruno
Tu rocks !
j'adore les citrons confits, je vais les faire !
Keep up the good work ^^
I LOVE hearing you say "refrigerate" :D
the best cooking channel!
thank you
Lemon so refresh on any day.
Love your cooking
Bruno you rock my world each and every time ;) Question: can plain sugar be substituted with raw cane sugar/rapadura in this recipe? And if so, any idea how the quantity needs to be adjusted? Thank you!!!!
Thanks for the video! Using this method, how long can they stay preserved? Do I need to refrigerate?
Found it. Thanks!
Super recette citron confit
Merci Bruno
Can this also be used for other citrus fruits?
Wonderful
Thanks for sharing
Fantastic channel - I'm hooked!
Thank you for the recipe! I have tried this recipe but my confit turned out extremely bitter. How can I solve that?
Does the leftover juice taste good
What does the bleaching do to it?
I'm trying to recreate a recipe by my late grandmother. She used to make lemon confit, but according to my aunts she didn't use sugar, she added some hot peppers and she boiled the lemons in their liquid before shutting the lid and letting it pickle.
This recipe seems quite similar. I imagine they're related in some way. Is there a version of this without sugar and with hot peppers that you know of Bruno?
and the inner parts r thrown away?
chef I have one more questions, after seen your recipe I realised I didn't put sugar in my lemon confit although I made 6 month ago..so can I put the sugar now?
No entiendo si es azúcar o en sal .pues en sal lo hice muy bien..pero deseo saber si limón confit es en azúcar
Amazing👍
Very nice chef I have alredy plzz tell me how many times save it in freez it.?
What do you do with the flesh/fruit?
I am from Morocco, and this is so used in our cuisine
come si fanno come quelli del marocco ?
في شنو تستخدمونه
@@The.khaled نستخدمه في طبخ الدجاج المحمر
@@minaennadih8833 و في شرمولة القطبان و السمك و طواجن اللحم بالزيتون و مع الحمام و مع السمان و في ضلعة الغنم محمرة... و و و نسيتي الطياب آ مينة ؟؟؟
What is the ratio between sugar and salt?
Hi, Bruno! I hope you and your beloved ones are doing great in these times. I've got a question: the "juice" that covers the lemons, can't be used in some recipe? Or it's just waste as the lemon flesh? Thanks!
If I candied lemon skin, will the result be the same?
Can I just use the rind and juice the the inside I felt like it’s waste for lemon juice where I can used it?. Or is the juice from the lemon is the fermenting agent that turns the rind to confit
so what else can you do with the juice and the flesh of the lemon other then discarding them?
how much salt and sugar for the mixture? Half and Half?
ratio sugar-salt is ???
sa marche avec du cedrat/autre agrumes?
Bonjour, conseilleriez vous la même chose pour les kumkuat? Une question: que faites-vous de la chaire?
Can I scrape the lemons before hand and just reserve the peel itself in the refrigerator.
What is the ratio of sugar to salt? Thank you.
wwu124 Half and half
Can someone please tell me how much sugar and lemon should be used? are the salt and sugar in the same quantity
Hi Bruno,
I am enjoying your videos and am excited to try your many recipes. I can't find the recipe on your website for the Lemon Confit. Is it possible to reinstate it ? I would like to make it now , so it's ready for my holiday baking. Thanks!
Wonderful
@ q1
Can we use those lovely juice for salted lemonade?
Lê Minh Tạ why not
HI Bruno ! whats the difference between lemon confit and preserved lemons (moroccan style). is the final product more or less the same? does it matter that yours are kept in the fridge and moroccans pickel theirs?
I'm moroccan, and this is a staple in our pantries, much like jam or vegetable oil is in western countries. In our method for salting lemons, we use less salt than Bruno. It has to be sea salt tho. 1 heaping teaspoon per lemon, stuff it inside and nestle it tightly in the jar, and put as many lemons as possible in each jar, no liquids are added, and no bed of salt is needed. We prefer medium sized jars to large ones, once opened they ought to be used within 1 or two months, otherwise, they keep indefinitely. We also blanch our lemons in boiling water for less than a minute before scrubbing them clean with a kitchen brush and cold water. We also use a different type of lemons, indigenous to Morocco, called marrakech limetta. Its very fragrant, but contrary to popular belief, it isn't a bergamot. I'm sure some Californian hipster is growing and selling some at specialty shops.
The lemons should never be in contact with metal while salting. Use a glass jar with an airtight lid or a repurposed plastic container with a super tight seal. Something see through is helpful to monitor the color and consistency of lemons. Make sure your jars are sealed and then flip them upside down for storage in a dark place. Then just forget about them for 3 to 4 months for best results. The darker and syrupier they get, the better.
We use both the peel and the flesh. The flesh is used for marinades and stews instead of salt, just blend it or pound it with a pestle to break down the fibers. Make sure you remove the seeds and taste the saltiness of your marinades, adjust accordingly. But the peel is the star of the show.
Enjoy !
Imane, can limes be used instead?
you rock as usual bruno
OK u are just making me hungery but thanks for the recipe
I have a question, I thought confit was a form of slow cooking in oil or fat, I see the similarity in the form of preservation but I don't understand how this isn't different than a brine or pickling and is considered confit?
Yessssssssss, new videoooooo!
Wow! Seven years post making of this video, I hope you see this question & answer it.
As there is sugar in this recipe, can it be used in savory dishes like a chicken tajine or, do you have to make a, salt only, version of the confit?
Thanks.
Bruno i looking everywhere for recipe
can you tell me what is a proportion of salt and sugar Please?
Bruno, what are the ratio of sugar to salt please?
Does this taste good? lol Never had it.
Your the best
Eh ! Merci beaucoup pour votre recette. Je suis allée voir sur glouglou et j'ai trouvé les citrons pochés et donc aussi les oranges "candied" !
Second essai, je partage la vidéo, on va voir si elle s'abonne direct... 😄
Elle vous a demandé l'e-book 😂😂😂
It's the same thing we do in Morocco
Can I make this with oranges?? ;)
Please another recipe using lemon confit...
The website is quite complicated to use for me! Couldnt find the full recipe
www.brunoskitchen.net/blog/post/lemon-confit-2
Are those meyer lemons?
and what is this for?
You said, full recipe on your website but when I tape Lemon confît can’t find it ! Someone can help me please?
I had to sub. Your are badass and your voice is so catchy!!!!
now i love u
Marry me!!! i can clean the house very well.
I don't mind to clean my house.. you deserve better than that!
What a man;)
@@BrunoAlbouze you kill womans dream with kind words 😍
All jokes aside your videos, food, and recipes are magnificent much appreciated. Thank you
E sal ou açúcar
Thank you for the Lemon Confit video. I went to your website and couldn't find the recipe, not sure which category it's in. Would you mind let me know what's the ratio of salt and sugar? I have a meyer lemon tree, the peel of my meyer lemon is thin and it is very juicy. Since you mentioned in the comment - the peel is the good stuff. Is meyer lemon good for Lemon Confit recipe?
By way of a google search, as I had trouble finding it through the "search" on his (awesome) site:
www.brunoskitchen.net/blog/post/lemon-confit-2
Btw, I've only made preserved lemons (the salt-only style) with the Meyer lemons given to me, and they are delicious. I would imagine the "meats" of the Meyers vs. regular lemons might yield slightly different results, both likely equally delicious and worth trying-- which I think I will do now!
Vous devriez faire plus des recettes avec les citrons confits :)
You are crayze.. life is to short for this.. and you find and buy how much needed in every moment in all World…
I tried these and ended up being to salty even after several washed and boil changing out water twice. Did I do something wrong? is it still suppose to have a fair amount of salt in the flavor?
Indeed, after a cured time of 2 weeks minimum, as the recipe suggest, the flesh should be removed and peel rinsed and pat dry before being used. It should remain salty of course but reasonably... 🍋
Hey, I was wondering if I could do the same with oranges..?
JVQ8Y me too! I will try with oranges... and will report later 😂
Well?
@@StrikerEureka85 i think shes dead
JVQ8Y I don’t see why not. Each will have a different flavor of course.
@@NinaNinaNB We're excited for the result ;)
Wow i clicked on the vid coz i thought lemon confit meant candied lemon (which i usually make for lemon cake topping decoration) but by the looks of it it is not really a dessert (or is it ?). I have never had this, it is actually intriguing, i think I will try it just to see what it tastes like (in three months I will know lol). The lemons sold here (northern Canada) don't look anything like yours though, they have very bumpy thick skin and little juice. Do u think i can still have a good result ?
OK, so in case someone had the same problem as me, here is the result with my thick skin lemon: because the lemon wasn't as juicy as his, it didn't generate as much liquid as it did with him. after three months, there was still a lot of salt that wasn't dissolved. the taste was still very good though, just make sure you really remove ALL of the white layer, else the taste will be very bitter. I have sprinkled it on top my roasted pork tenderloin, some salads, and it is quite nice !
Magique man 😉
Can you please make cake tropezienne. Thanks
how or in what I use these lemons?
Jonathas Junior he listed at least 20 examples of how to use them at the start of the clip
Cathal Whelehan i jump :P
Can you please tell me Bruno, where to buy the container with lid which you used to put the lemons in the fridge? Do you have a link, so If can buy them from you?
Good question .. though these are not the best. I would use large glass jars actually... but small are good too!
Bruno Albouze Thank you for replying Bruno, but now I am confused.. In your video you use a very large glass jar... That is the one I was referring to... 😊.
If we make from just use lemon i mean after squeeze lemon, it will come good or not !! Can you reply plz !! we squeeze everyday 10 kg lemon for multi purpose and all the peed we put in trash !!
Bruno, I adore your videos and have been learning so much. May I ask, is there something that can be done with the flesh of the lemon? It seems such a waste.
Tammy from Canada.
Of course. It's used in chicken , fish , meats , salads. Delicious.
"Ain't nobody got time for dat !!"
Good job shif
💯💯💯
It's lemon confit, but his voice tells you it's Mercedes Benz.
I’m your number one fan
Chef Bruno
Luv ya
❤❤❤
Chef
Number one chief
you would have a good career in voice acting aswell
your voice seems my english classes cd
Hey Bruno
Hey
Bruno
Je n'ai pas trop compris pour les ingrédients 😥 serai t'il possible de les communiqué. 😊