Answer: The result is a lemon with a velvety peel and an intense yet mellow lemony character—whose "texture is soft and flavor is deep," says Sortun. From there, the options are manifold. In On Food and Cooking, Harold McGee suggests that a solution of 5 to 10% salt is needed to achieve a good North African–style preserved lemon.
Step-by-step explanation:
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Your equations are right. just use the substitution method to solve. substitute y because both have that on one side
it'll look like 40x+30=30x+60.
then just get x in one side. I showed my owrk in the photo