Lemons Sous-Vide

Surprisingly, to me at least, several sites on the web have references to cooking lemons sous-vide.

Since we have a glut in our neighborhood right now, they were a cheap experiment, so I put a couple bags in a 170 degree water bath over night.

They were quite an interesting texture when cooked, and clearly would do well for Lemon chutney or some other type of lemon preparation, so I’ve frozen some for future use.

 

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