Sweet Preserved Lemon !

A couple of weeks ago (before intersession week), I got 4 lemons from Cafe Production class. There are some extra lemons in the cart, I thought that maybe I can make preserved something with lemon, so I got it right away!!  HOORAY!!!:)

I made a Sweet Preserved Lemon during the intersession week. Making a Sweet Preserved Lemon as well as various kinds of fruits is so popular in my country. For example, grapefruit, strawberry, citron, and quince. The advantages of Sweet Preserved Lemon are easy to make, you can make drinking such as tea, ade and so on whatever you want, and the biggest advantage is good for health!


Now, I'm going to talk about the recipe!!


Ingredients : Lemon - 4 ea
              Sugar - approximately 400g
              Jar - make sure use the disinfected bottle with hot water



Method

1. 1st washing stage : Rub it hard with coarse salt.
   2nd washing stage : Soak in the baking soda water for half an hour.
   and then pour hot water and quickly wash it with cold water.
* There are a lot of pesticide on the surface of lemon, make sure clean it properly!

2. Slice the lemons up.
3. Get rid of all the seeds.
                           (cause of bitterness!)
4. Put lemons into the jar.

5. Evenly sprinkle the sugar between the jar with layered lemons and then mix properly.
       Lemon : Sugar = 1 : 1

6. Seal properly and eat after 3-5 days when sugar melted then just put in the fridge.

One week later, I tried this with hot water, it tasted.........so GOOD !!!
It was sweet and a little sour !! I didn't feel sourness too much. I really love it :)
I worried about the bitterness, but luckly there was no bitterness in there. The failure was the quantity of sugar. I supposed to put the sugar with the weight of lemon equally, I didn't do like that. Because I didn't have a scale in my home. I will make this again next time, and I would like to try to make different Sweet preserved fruits.

Fruits

Before I go to Canada, I have watched a travel program about Toronto, they have introduced the St. Lawrence Market. The market has been about 200 years, there are a lot of  things such as vegetables, fruits, meats, cheeses, and some food courts. So when I came to Canada last year, finally I went there. It was such a nice place, this market became one of my favorite places in Canada. Fortunately, my school is very near the St. Lawrence Market now, so a couple of days ago, I went to St. Lawrence Market after class.

 

 

After looking around, I decided to buy a Papaya and Cherimoya. I have never had theses fruits, because I know the Papaya before but I didn't have chance to eat it. Cherimoya was uncommon fruit for me, I saw this fruit for the first time. So I wanted to try this fruit. The Papaya's price was $ 3.99 per 1ea and the Cherimoya's price was $ 5.10 per 1ea.

 

 

 

Papaya is native to Central and northern South America and has become naturalized throughout the Caribbean Island, Florida and several countries of Africa. Additional crops are grown in India, Australia, Malaysia, Indonesia, the Philippines, and the U.S. state of Hawaii.
The tasted like a sweet pumpkin, but the seeds were very bitterness. There was almost no aroma, the texture was very soft and juicy. If I were to cook this fruit, I would like to make brunch. Spread the sliced papaya with parmesan cheese on the toasted bread.  poached egg on top.

 

 

 

 

Cherimoya, also spelled chirimoya, is the fruit of the species Annona cherimola, which generally is thought to be native to Ecuador, Colombia, Peru and Bolivia then transported to the Andes and Central America.Today, cherimoya is grown throughout South Asia, Central America, South America, California, Hawaii, southern Europe, East Africa, Kisii in particular and northern Africa. Cherimoya felt like Avocado, it was very sweet and sour! It is the sweetest fruit that I have ever had. Tasted like a variety of fruits such as pear, pineapple, and strawberries. However, there are a lot of large black seeds inside, I was uncomfortable to eat. If I were to cook this fruit, I would like to make a salad or jam.

Sensory Evaluation - Adobo

Hi !! Everyone, how are you?
 
Nowadays the weather is getting cold more and more, September is already coming to an end, and October, the month of fall, is just around the corner.
 
This week, I would like to talk about "New" food that I have never had before !

It is Philipino food, I live in homestay for about 7 months. My hostfamilies are from Philippine, they are very kind and they are always cooking Philipino food  every single dinner, so I have been eating a variety of Philipino food quiet a long time. There are lots of unique food made from a tropical fruit and seafood.

Okay ! Let me introduce about one of Philipino food!

The name of this food is 'Adobo '
According to Wikipedia, "Adobo is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade." When I saw this food at first time, I was hesitated to eat it. Because It was almost dark brown color (not like that picture..), even something smells like sourness, I did not want to eat. However, the taste was entirely different from I thought. The meat was very soft, not tough because of acid in vinegar, and especially the part of fat was gummy!! Adobo was not sweet, bitter, moreover, it was a little sour, and salty. I would like to suggest something to eat with rice. 



Braised Short Ribs

Adobo is one of my favorite Philippine food, because it tastes
like Braised Short Ribs of Korean food. there is a difference between the Adobo and Braised Shorts Ribs, and it is vinegar. In Korea, we usually use a lot of acidic fruits such as pineapple, kiwi, or pear, radish for meat marinade . On the other hand, in Philippine, I have never thought about it at all,  they use vinegar for grilled fish as well as many other food dishes. I was greatly inspired by this part.


I was really enjoyed this food, also I would like to eat it again!! Because most Philippine food are made with strong scented spices that doesn't appeal to me personally, but by tyring out this food, it brings me back some memories about delicious food back in Korea. I believe that these experiences create new awareness and break my stereotype about cooking.



My own cook's Biography - Food Theory

 

Hello ! I'm Minji Kim.

 

 

I am from South Korea, this picture's definitely me! haha

Let me introduce about this picture brifely! When I was in my country 2 months ago, I went to Jeonju and wore korean traditional dress!

 

 

Why you want to be a chef?

 

 

First, I love making something and eating!! Especially I like to try eating a variety of new food. Moreover, I'm interested in cutting for example, vegetable chop, meat trimming, whatever! When I cutting something I feel feeling of gladness. Unfortunately, I'm not good at it yet..haha

I have to do more practice!!

 

 

Are you working in the industry?

 

 

Yes. I was studying Cooking and Restaurant Management

in Korean university.

When I was a senior, there was a field training I was working at Korean and Japanese restaurant for 2 and a half months. I learned many things although worked there just about 2 months.

 

 

Your personal philosophy of cooking.

 

 

My personal philosophy of cooking is " Not spare the ingredients"

Because If I cooked full of food on the table, It looks rich and my heart is getting warmer.

 

 

 

What you hope to gain from your Blogging experience?

 

 

I would like to know lots of knowledge of cuisine, I learned through this blog and wish to improve in the future.  

 

 

 

A culinary quote with citation

 

 

 

I don't know about culinary quotes well but when I read this sentence of all quotes, I felt very attractive.

 

“A recipe has no soul, you as the cook must bring soul to the recipe.” – Thomas Keller

 

citation - http://foodieunderground.com/15-food-quotes-to-live-by/

 

 

 

An original picture AND an image from the internet with a citation

 

 

 

citation - http://foodieunderground.com/15-food-quotes-to-live-by/

 

 

 

Reference to a Great Culinary Blog you have found and would like to emulate. Include reasons why you like this Blog, what they do well and what could be done better. 

 

 

I would like to recommend this Culinary Blog - http://www.saveur.com/food

This blog was winner of Best Food Blog Awards 2014.

There are many kinds of categories and informations. Especially the recipes with pictures are very detail, easy to understand.