Comments for the 'wichcraft trials http://www.wichcrafttrials.com crafting sandwiches one layer at a time Mon, 21 Dec 2009 21:26:25 +0000 http://wordpress.org/?v=2.9 hourly 1 Comment on lemon confit by David Vo http://www.wichcrafttrials.com/2009/06/19/lemon-confit/comment-page-1/#comment-29 David Vo Mon, 21 Dec 2009 21:26:25 +0000 http://www.wichcrafttrials.com/2009/06/19/lemon-confit/#comment-29 1. Sorry for the mistake. Yes, I overlapped them. 2. I didn't wipe or rinse off any of the residue. This didn't seem to have any negative effects on taste. 3. I used it as whole lemon sliced in sandwiches. The salt breaks down the structure so much and if you sliced it thin enough, it wasn't problem biting through it. Good luck! 1. Sorry for the mistake. Yes, I overlapped them.

2. I didn’t wipe or rinse off any of the residue. This didn’t seem to have any negative effects on taste.

3. I used it as whole lemon sliced in sandwiches. The salt breaks down the structure so much and if you sliced it thin enough, it wasn’t problem biting through it.

Good luck!

]]> Comment on lemon confit by sabino http://www.wichcrafttrials.com/2009/06/19/lemon-confit/comment-page-1/#comment-28 sabino Mon, 21 Dec 2009 19:34:29 +0000 http://www.wichcrafttrials.com/2009/06/19/lemon-confit/#comment-28 To David Vo - I made some Lemon Confit recently starting with a different method/recipe. I decided to split my ingredients and made half using the approach outlined on the 'witchcraft trials' page. . From the info you posted, I was left with three questions. 1. In your posting you stated, " I took a small Tupperware container and put down a layer of lemons, ***making sure not to overlap them.*** " but he picture of the slices in the plastic container you posted shows them overlapping every which way. could you please clarify. 2. After the 3-5 day curing period, you removed lemon from the salt/sugar/garlic/shallot mixture (which by then was likely mostly liquid) and let it drain briefly. Do you wipe or rinse off any of the residue (salt, garlic) from the lemon slices ? 3. My limited understanding of using confit of lemon was that after curing of the whole fruit (rind & flesh) that when being used the flesh was cut away and only the rind/peel was used. Am I mistaken ? How do you use it ? Thanks in advance for the courtesy of a reply. You can email me if you wish at : sstrippoli AT gmail DOT com . s. . To David Vo –
I made some Lemon Confit recently starting with a different method/recipe. I decided to split my ingredients and made half using the approach outlined on the ‘witchcraft trials’ page.
.
From the info you posted, I was left with three questions.
1. In your posting you stated,
” I took a small Tupperware container and put down a layer of lemons, ***making sure not to overlap them.*** ”
but he picture of the slices in the plastic container you posted shows them overlapping every which way.
could you please clarify.

2. After the 3-5 day curing period, you removed lemon from the salt/sugar/garlic/shallot mixture (which by then was likely mostly liquid) and let it drain briefly. Do you wipe or rinse off any of the residue (salt, garlic) from the lemon slices ?

3. My limited understanding of using confit of lemon was that after curing of the whole fruit (rind & flesh) that when being used the flesh was cut away and only the rind/peel was used. Am I mistaken ? How do you use it ?

Thanks in advance for the courtesy of a reply. You can email me if you wish at : sstrippoli AT gmail DOT com
.
s.
.

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