joemckenna's Profile
Can preserved lemons/limes spoil?
Gee, I have no idea. Taste alone might not work, since they're supposed to be kind of funky tasting. But hey, what's the worst thing that can happen? You become violently ill.
On second thought...
Can preserved lemons/limes spoil?
I am thinking of starting to use them with a kind of faux tagine - "faux" because I rarely follow recipes. I just figure I'll use lamb or chicken, some tomatoes, some cumin, maybe some cinnamon, onions, garlic, and so on, and some preserved Mexican limes chopped up and thrown in near the end.
I bet you could make an interesting faux chutney, too. Chop some sweet onions and some cilantro and part of a preserved lime or lemon, and there's your chutney, faux though it may be. Good luck!
Can preserved lemons/limes spoil?
Thanks! Yes, I used what appeared to this untrained eye as a "typical" recipe - I checked a number of them before deciding on this one - and yes, there was a tremendous amount of salt involved. It's murky and thick and rather slimy - apparently normal! I don't think they discolored badly but they did turn a brighter shade of yellow. And I see no green or black spots but haven't examined each preserved lime closely. I guess I should try making something with them and if I end up hospitalized with food poisoning I'll have a definitive answer.
Cheers!
Reliable recipes for fuzzy logic rice cooker please
Thank you for your response! At the risk of coming across as a total moron: yes, it has marks, and yes, it came with a cup with nonstandard (non-US) measurements. I simply don't understand the instructions. How much brown rice should I use to serve 6? How much water? Etc. As for spillovers, it happened with oatmeal, not rice, and while the oatmeal was perfect, I made only enough to serve precisely 1 - me! - and it still boiled over.
A final problem: this rice cooker will be used in a beach house with a total of 12 people (in shifts of 6 per weekend). I need to prepare a simple set of instructions: use X cups of rice and Y cups of water to serve 6; here's how to make oatmeal for 4; and so on. The instruction book just is not clear and simple enough for a dummy like me.
Reliable recipes for fuzzy logic rice cooker please
I just got a new Zojirushi rice cooker, and I am finding the instruction booklet too confusing to follow. Would someone please post the right proportions of white rice to water, brown rice to water, and oatmeal to water for a 5-cup fuzzy logic rice cooker? Thank you. BTW - the steel-cut oatmeal I made turned out great (4 to 1 water to oatmeal, as per the can's instructions) but it boiled over and created a mess both times. Can this be avoided? If so, how?
Can preserved lemons/limes spoil?
I made a batch of preserved Mexican limes about 2 months ago using a reliable-sounding recipe I found online. It seemed to work - after 3 days I put it in the refrigerator as directed and basically left it alone. One thing led to another, and I never got around to trying them Today, I looked at the jar and the liquid was murky and thick looking, with swirls of light gray running through it.
Did it spoil? If so, what would cause it? I can't understand how anything bad could grow in that much salt.
Please advise!
Risotto in a Rice-Cooker? Oatmeal?
I'm hoping to reactivate this thread. Please help! I just bought a Zojirushi 5 cup neuro-fuzzy (!) rice cooker, and I tried making oatmeal twice. Both times, despite cutting the amount of oatmeal in half the second time, it boiled over and created a mess. Does this go with the territory? I used the porridge setting, and the oatmeal was perfect - except for the mess. Also, will someone please provide the correct proportions of rice to water for both white and brown rice? I find the instruction booklet incomprehensibly complicated.
