Cutting lemon grass is a simple process requiring only several steps. It results in a versatile citrus-flavored food used as an infusion for Asian dishes, a sauce for noodles or flavoring for a variety of foods and beverages. Lemon grass is native to Southeast Asia and is coveted for its lemony aroma and citrus flavor. Lemon grass is a staple ingredient in Thai and Vietnamese cooking and is very popular in Europe and North America.
Instructions
1. Select the longest and firmest stalks when purchasing at the supermarket. Prepare the lemon grass by using a sharp, full-size knife to trim the bottom 3 to 4 inches off of the root end, which is very tough and not used.
2. Remove and discard the top 3 to 4 inches of the stalk and peel away and discard the tough outer leaves from around the center of the plant. It will be necessary to remove two to three of the ; the whitish center will be apparent after the leaves are removed.
3. Use the light yellow or whitish inner center of the stalk, which is moist and tender, to prepare an array of dishes. For example, an infusion agent can be prepared by thoroughly and uniformly crushing the stalk with a cooking mallet and cutting the stalk into 1-inch thick pieces. The pieces of the stalk are then added to the dish during cooking to impart a delicious citrus flavor. Remove the stalk from the dish after the food is done and before it is served. The stalk is very fibrous and will ruin the dish.
Tags: , Lemon grass, lemon grass, outer leaves