Kalkan Turkey Forum - EnjoyKalkan.com
Totally Turkey => Cooking => Topic started by: dave99 on May 19, 2009, 02:00:57 PM
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ok, so I guess we arent the only ones conned into buying that very tangy lemon salt while in turkey - does anybody actually use it? Any ideas what it can be added to?
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Fabulous on salads! The spice to look out for is soumak. Wonderful as a marinade or add to olive oil for a salad dressing.
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Works well if you''re cooking fish too if you like to sprinkle lemon over it. Gives it a very subtle lemony taste without making it really salty (as long as you''re not to heavy handed with it!)
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I use it on chicken. Just make sure you don''t use too much!
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thanks :)
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Lemon salt has a lovely tangy taste and can be used just like everyday salt. Here are some further things to which you can add lemon salt to:
-Lemon salt is perfect when it comes to complement seafood dishes.
-Because it helps in relieving indigestion, it is frequently used with fried dishes.
-Can be used on grilled or boiled steak.
-Lemon salt adds that extra verve to shakes.
-It can be used for seasoning too.
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a little in apple tea makes it less sweet
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I use it in chilli too, along with some of the other spices we found ourselves buying (kilos of the stuff!). The guy who sold it to us suggested we could use it for a weight loss diet, but it sadly hasn't worked for me. Must be all the pies I had with it ;D
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Obviously I must be a heathen re. lemon salt! Perhaps I was too heavy handed cooking for my mates! We all agreed it was dreadful! I just admire my beautiful pot of it amongst my herbs and spices on my kitchen shelf. PS. It is like sucking a piece of lemon when someone is playing a trumpet (no, am not being rude to previous posters!) - ones juices dry up immediately and a very dry mouth ensues!!!! >:D
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I've never tried this but I was told you could use it in G&T as well.
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Think we might have a new use for our large quantity of lemon salt in frozen Brighton! (Our road is impassable!) However, having said that I'm loving the peace and quiet so maybe I'll just stick to putting it in my apple tea :)
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My mother uses it too. It gives a bitter taste or pure without vinegariness lemoniness. Personally, I like, but when she died and I inherited his cabinet of spices, had a big pot of what I still think I have.
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Mainly, it is a key source of Vitamin C in foods we eat (and drink) and is used as an organic preservative.
It's used in ice cream to keep fat globules from separating. In wine production with low acidity fruits. In shampoo, anti-viral tissues, food coloring and home brewing.
It's a key ingredient in mozzarella cheese as a ripening agent.
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try the tequila after Maryjane!!!!
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Oh dear, have tried Tequila as well, always end up with the preserved worm in my glass! ;D ;D