Definition:
Lemongrass has a fragrant and distinct lemon flavor to many Thai dishes. Thai cooks use the lower, bulbous stalk lemon grass, first cut, then blowing or breaking before spice pastes that form the basis for many fish and pasta dishes, soups and Thai curry in particular. Whole stalk lemon grass bruised, cut into pieces of three or four inches, are often added to soups, and then removed before serving.
For complete instructions on how to cook with lemon, please see my: All about Lemongrass: Your guide to shopping, preparation and cooking with lemon.
Variants: lemongrass
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