Sign In
Register
Help
Could you please tell me the reason for putting the lemons in the freezer. I would have thought that the 'curing' process would be adversely affected by the freezing temperature
Ruth
Page 1 of 1
Preserved Meyer lemons Why preserve the lemons in the freezer
MultiQuote
#2
Grant Achatz 
Posted 17 November 2008 - 04:49 PM
QUOTE (ruth @ Nov 16 2008, 11:52 AM) <{POST_SNAPBACK}>
Could you please tell me the reason for putting the lemons in the freezer. I would have thought that the 'curing' process would be adversely affected by the freezing temperature
Ruth
Ruth
The simple answer is that is how I learned to do it from Chef Keller. And really do we need a better answer?
But there is a real reason for it.
When I asked him about it he offered this explanation:
When he started the technique at Rakel in NYC they didn't have room to cure the lemons in the refrigerator, and since the freezer was largely under utilized they put them in there to save space. The results were great. Basically what happens is it slows the curing time down and reduces both oxygen and the possibility of fermentation that might result at warmer temperatures. Both oxidation and fermentation will result in a discolored rind (brown), and a much softer texture. The freezer lemon rinds remain quite firm and bright yellow.
#3
mexigaf
Posted 23 November 2008 - 05:28 PM
QUOTE (Grant Achatz @ Nov 17 2008, 05:49 PM) <{POST_SNAPBACK}>
The simple answer is that is how I learned to do it from Chef Keller. And really do we need a better answer?
But there is a real reason for it.
When I asked him about it he offered this explanation:
When he started the technique at Rakel in NYC they didn't have room to cure the lemons in the refrigerator, and since the freezer was largely under utilized they put them in there to save space. The results were great. Basically what happens is it slows the curing time down and reduces both oxygen and the possibility of fermentation that might result at warmer temperatures. Both oxidation and fermentation will result in a discolored rind (brown), and a much softer texture. The freezer lemon rinds remain quite firm and bright yellow.
But there is a real reason for it.
When I asked him about it he offered this explanation:
When he started the technique at Rakel in NYC they didn't have room to cure the lemons in the refrigerator, and since the freezer was largely under utilized they put them in there to save space. The results were great. Basically what happens is it slows the curing time down and reduces both oxygen and the possibility of fermentation that might result at warmer temperatures. Both oxidation and fermentation will result in a discolored rind (brown), and a much softer texture. The freezer lemon rinds remain quite firm and bright yellow.
That's great. I wonder how long the lemons can stay in the freezer and If the increase in time changes the flavor of the rind. I have 1 year old and 2 year old preserved meyers that are delicious but the brown color is really unappealing.
Page 1 of 1