Meyer-sitruunat lisäävät hieman kukkaista makeutta, jota et aina löydä marmeladeista, tasapainottaen katkeruutta. Säilöt tekevät sensuellisesta lasista paistinpannulle.
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text from Finnish to English:
“Meyer lemons add a slightly floral sweetness that you dont always find in marmalades, balancing bitterness. Preserves make a sensual glass from the pan. Source: Martha Stewart Living, March 2018 1 hour 5 min 15 min Makes 3 cups Total time prep yield ingredients 4 Meyer lemons, cleaned 4 lemons, washed 3 cups of sugar (about) 4 cardamom cups, crushed 1/4 tsp kosher salt instructions 1. Remove the peel and pith from 2 Meyers and 2 regular lemons. Remove the seeds and roughly flake. Thinly slice the remaining 2 Meyers and 2 regular lemons; remove the seeds. Combine all the lemons in a medium saucepan. Add 2 cups of water and bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat. Press parchment directly onto the surface and refrigerate for at least 8 hours and up to 1 day. 2. Place a few small plates in the freezer. Remove the parchment from the lemon mixture; return to a boil, then reduce heat and simmer until the peels are very tender, 15-20 minutes. Measure the mixture (you should have about 3 cups), then return to the pan. Add 1 cup of sugar to each cup of mixture. Add cardamom and salt. 3. Bring to a boil, stirring until the sugar has dissolved. Cut the candy thermometer into the pan and continue to boil, stirring often, until the peels are translucent, the mixture has a golden-amber color, and the thermometer reads 220 degrees, 15-20 minutes. Confirm the talent by dropping a spoonful of the mixture onto a freezing plate; if the marmalade has a small film when pushed with a finger, it is done. If it spreads and thins immediately, continue cooking and test again in a few minutes. Transfer the marmalade to airtight containers and let cool completely. Cover and refrigerate for up to 1 month.”
27.04.2023 @ 02:47
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text from Finnish to English:
“Meyer lemons add a slightly floral sweetness that you dont always find in marmalades, balancing bitterness. Preserves make a sensual glass from the pan. Source: Martha Stewart Living, March 2018 1 hour 5 min 15 min Makes 3 cups Total time prep yield ingredients 4 Meyer lemons, cleaned 4 lemons, washed 3 cups of sugar (about) 4 cardamom cups, crushed 1/4 tsp kosher salt instructions 1. Remove the peel and pith from 2 Meyers and 2 regular lemons. Remove the seeds and roughly flake. Thinly slice the remaining 2 Meyers and 2 regular lemons; remove the seeds. Combine all the lemons in a medium saucepan. Add 2 cups of water and bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat. Press parchment directly onto the surface and refrigerate for at least 8 hours and up to 1 day. 2. Place a few small plates in the freezer. Remove the parchment from the lemon mixture; return to a boil, then reduce heat and simmer until the peels are very tender, 15-20 minutes. Measure the mixture (you should have about 3 cups), then return to the pan. Add 1 cup of sugar to each cup of mixture. Add cardamom and salt. 3. Bring to a boil, stirring until the sugar has dissolved. Cut the candy thermometer into the pan and continue to boil, stirring often, until the peels are translucent, the mixture has a golden-amber color, and the thermometer reads 220 degrees, 15-20 minutes. Confirm the talent by dropping a spoonful of the mixture onto a freezing plate; if the marmalade has a small film when pushed with a finger, it is done. If it spreads and thins immediately, continue cooking and test again in a few minutes. Transfer the marmalade to airtight containers and let cool completely. Cover and refrigerate for up to 1 month.”