Thursday, April 30, 2009
Fresh Lemon Grass
I love the lemony sweet scent of fresh lemongrass. I've had foods that have the flavor in it but have never actually tried to seek it out to cook with it. Only recently have I discovered it and decided to try to make a Vietnamese BBQ chicken dish with it. The only problem is that I'm not really sure which parts I'm suppose to use. I ended up peeling the outer layers of the woody stalk away and discarded it. It seemed like a lot of waste. Then I did read somewhere on the internet that you are suppose to peel the hard outer layers and save for soups and then use the softer inner bulbous part of the stalks chopped up. Well, I didn't know where to stop when chopping since even the upper parts seemed tender. I chopped two bunches up, put everything into a Tupperware container and popped it into the freezer to use at a later date.
Can anyone help me here? What are you suppose to do with each parts. I've been using it like I use green onions - the whole thing! Any help on this would be very much appreciated.