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Saturday, October 15, 2011

How to Mince Lemongrass

Sorry for the long drought of blog posts—it's our damn jobs; they really cut into our free time! Anyway, it's good to be back, and we'll start with a small but important tip that we discovered just today.

Much as we love Asian food, we've never found a good way of cutting lemongrass. No matter how much we peeled it, no matter how far down the stem we cut, we always ended up with woody little pieces that stuck out like bits of toothpick in whatever we were cooking. We tried lemongrass paste, but that was expensive and lacked flavor.

However, today we watched the Food Network show Chopped during lunch. If you haven't seen it, the premise is that contestants must whip up delicious dishes in very short time periods for the usual panel of picky foodies. On today's episode a contestant attacked a stick of lemongrass with efficient genius—she didn't bother chopping it, she simply grated it. Genius!

We'll cook something Vietnamese or Thai this week just so we can try this.

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