Monday, May 18, 2009

Ingredient: Lemongrass

n. (lěm'ən-grās') a tropical grass native to Southeast Asia; used in cooking, medicines and aromatics.

Lemongrass is a key ingredient in Thai + Indian cooking. Look for stalks that are firm and unblemished, with no browning and a white to yellow lower stalk. To prepare, you can cut the lower stalk into pieces and 'bruise' them by bending them or crushing with your knife to release aromatic oils. You can also slice with a sharp knife and pound with a mortar + pestle (or heavy frying pan) or chop finely in a food processor. In a pinch, most Asian groceries offer finely chopped lemon grass in tubs int he freezer section. Use in dressings, marinades and soups. It adds zip to marinades for all kinds of meats + seafood to be grilled!

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