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:
Answer: The second bubble thing is correct you have picked the wrong one.
<span>a cup of ice cubes to cool the water.</span>
