On 17 Feb 2012 18:44:41 GMT, notbob > wrote:

> How long before I can use? My 1st batch is only 1 wk old.
>
> How DO I use? The recipe I'm making tomorrow is chkn, chickpeas, and
> raisin tagine. Doesn't call for PLs.

You can add some, if you wish

http://www.foodnetwork.com/recipes/t...ipe/index.html
http://www.taste.com.au/recipes/1604...reserved+lemon
http://www.seriouseats.com/recipes/2...n-recipes.html
http://www.ifood.tv/recipe/chicken_w...ive s_emshmel
>
> If I try, how would I incorporate into recipe? Cooked with? Added at
> end? ????
>
This is excerpted from a comment on Simply Recipes made by a poster
who lived in Morocco for three years

"Secondly, it is more usual simply to slice or quarter the preserved
lemons (and they have to be preserved lemons) without discarding the
pulp and to cook the meal with these slices of lemon on top of the
rest of the ingredients. The salt and lemon flavour percolates through
the dish that way into the other ingredients and into the sauce. At
the end of cooking, the lemon slices are usually discarded, although
some people like to retain a slice on their side of the communal plate
to dip their bread in before using each piece to pick up a piece of
meat or vegetable. In this way, they get an extra burst of lemon with
the mouthful. Preserved lemon slices aren't a vegetable to be eaten
whole; they're a flavouring, an extra spice, if you like."

--
Food is an important part of a balanced diet.