Preserved Lemons, Sous Vide

28 November 2016
Preserved lemons are just as vital to Moroccan cuisine as Jaama el-Fna is to Marrakech.  The problem with this for many in the US is availability and convenience.  If you can’t find them in your market at home, you must resort to making them.  The issue with this is that traditional preservation methods take a curing time of a little more than a month.  Luckily, the sous vide can speed up this process to take just a little over an hour.  While your sous vide preserved lemons will not have the depth of those cured traditionally, they will do for most recipes.

As seen in: Preserved Lemons & The Magic of Morocco

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Preserved Lemons, Sous Vide
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Prep Time 30 minutes
Cook Time 60 minutes
Passive Time 2.5 hours
Servings
small preserved lemon pieces
Ingredients
Prep Time 30 minutes
Cook Time 60 minutes
Passive Time 2.5 hours
Servings
small preserved lemon pieces
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat sous vide to 83.9° C / 183° F.
  2. Place the lemon pieces, salt, and sugar in a zip lock or vacuum seal bag, massage the salt into the lemons, ensuring that all the lemons are covered.
  3. Seal and submerge the bag into the water bath, and cook for 60 minutes.
  4. Remove the bag from the water bath and empty the contents into a glass jar.
  5. Allow the lemons to sit for at least 60 minutes. If you can, refrigerate overnight before using for best results.
  6. The preserved lemons will keep for several months, deeping in flavor.

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