How To Use Lemongrass

Lemongrass is responsible for Thai curries’ distinct lemony, fresh taste. This woody, aromatic herb may also elevate a cocktail recipe or turn basic iced lemonade into something unique. The stalks are not edible since they are woody and rough, but they must be processed properly to extract the greatest amount of taste and smell from their essential oils.

How to Use Lemongrass ?

So, let’s get right to it: how to utilize lemongrass correctly in curries, soups, and stews. We answer the most frequently asked questions about how to utilize lemongrass.

How to Use Lemongrass ?

How To Choose & Buy Lemongrass ?

The scent of fresh lemongrass stalks is aromatic and fragrant. If you are fortunate enough to obtain fresh stems, choose those with a strong aroma. Choose stalks that are robust, blemish-free, and moderately hefty in your hands. They should preferably be a whitish-green to bright green tint. Brown, flaky stalks or stalks that fall apart easily when held are a no-no since they are likely dried out and will not contribute flavor to the meal.

Fresh lemongrass may be found in the produce area of Asian markets or most supermarkets. It’s also freely accessible online. You may sometimes locate freeze-dried stalks in the freezer area of supermarket shops. If you can’t locate fresh stalks, you can buy dried ones, but they won’t have the same bright, lemony aroma that fresh stalks have.

How To Prepare Lemongrass ?

A sharp serrated knife is required to prepare lemongrass. Here’s how to utilize lemongrass step by step:

  • First, remove the stiff outer leaves of the lemongrass stalks by peeling them away with your fingertips.
    You want to cook with the delicate inner section of the stem.
    Whole stalks can be used to spice curries or soups, and should be removed soon before serving.
    Before using, bruise the stalks by making incisions or pounding them on the kitchen counter to release the fragrant aromas.
    Alternatively, remove the bulb end and cut the bottom one-third of the stalk into circular slices.
  • Make a fine paste with an old-fashioned mortar and pestle or a food processor. It will still be fibrous and must be cooked thoroughly in curries or soups to be palatable.
  • Lemongrass leaves, like lemongrass stalks, can be utilized in the same way as lemongrass stalks are. Bruise them by twisting or pounding them, then chop them into manageable pieces using kitchen scissors to steep in tea. Because the leaves are too fibrous to chew, filter the liquor.

How To Cook With Lemongrass ?

You may cut the lemongrass stalk in two ways, depending on how you plan to utilize it.

For Pastes and Salads

Trim off the fibrous sections of the stalks and use the 3-4 inch soft centre portion for salads. The longer lemongrass is cooked, the more flavor it releases. For a deep lemony taste, add it at the beginning of a dish. If you want a milder flavor, use it later in the cooking process to avoid a dominant herbal flavor.

For Soups, Teas, & Cocktails

First, clip the rough sections of the stalks. Crush the remaining herbs to release the fragrant essential oils. You may also break the stalks into 1-inch pieces and add them to your favorite soup or broth. Before serving, remove the stalks.

Storing Lemongrass

You may keep the stalks in the fridge for up to two weeks if you wrap them in cling wrap. Lemongrass freezes quite nicely. Whole stalks may be frozen and used whenever you need them.

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