Tagged With citrus

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Preserved lemons are something special. They somehow manage to bring all five flavours to the table. With only two ingredients — lemon and salt — their primary flavours are (obviously) sour and salty, but after hanging out at room temperature for a while, the citrus mellows, developing a gentle sweetness with just a bit of bitterness and a hint of umami.

But lemons shouldn’t have all the fun; you can achieve very similar results with Buddha’s hand citron.

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The grocery store is an inspiring place, particularly the produce aisle. No matter what I have on my list, I make sure to take a few minutes to leisurely browse the fruits, vegetables and fungi, just to see if anyone pops out to say “hello”.

This week, I stumbled upon a large, sunny, yellow boi, simply named “cocktail citrus”. My mission was clear.

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If your kitchen didn't come with an exhaust fan, you may feel like you have to forgo cooking certain foods that tend to linger, smell-wise. Luckily, your frying and high-heat searing days are not behind you, as there are several strategies you can implement to de-stink and freshen up after a particularly pungent meal.

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Bright, tangy fruits are necessary for getting through the cold winter months, and citrus curd has a way of bringing sunshine to the darkest of days. Lemon is classic, but this ratio lets you make delicious curd out of limes, oranges, or any citrus fruit.