How to Make Martha Stewart’s Lemon Confit | Martha’s Cooking School | Martha Stewart

Protected lemons can be used as a spices to offer meals a boost of taste and they're very simple to make. All you require is salt, lemons, and a sterilized preserving container. This lemon confit method will change your lemons into a pungent, delicious, active ingredient as versatile as vinegar, salt, or spice.

0:00 – Intro
0:49 – Sterilizing the Container
1:08 – Prepping the Lemons
1:54 – Beginning the Confit
3:20 – Slicing the Lemons

This is the 's cooking school series, where teaches the home cook her preferred cooking essentials and strategies.

Given you by :

Subscribe for more now!:

Want more Martha?
Google Plus:
Martha's Official Blog site:

The Martha channel provides motivation and concepts for creative living. Utilize our relied on recipes and how-tos, and crafts, amusing, and holiday projects to enhance your life.

How to Make Martha 's Lemon Confit

How to Make Martha Stewart's Lemon Confit | Martha's Cooking School | Martha Stewart

You May Also Like

About the Author: Yvette Cook

Leave a Reply

Your email address will not be published. Required fields are marked *