Lemongrass thrives in warm climates and is abundant in backyard gardens like that of the author's mother in Los Angeles. Its culinary uses are extensive, as highlighted by Chef Bob Somsith from Lao'd Bar in Austin, who incorporates lemongrass into many dishes including ceviche, chicken curry, and even drinks like the yum chelada. While lemongrass enhances flavor with its citrusy and spicy notes, it must be properly sliced; larger chunks are typically used for flavoring in soups and curries, rather than being consumed directly.
Lemongrass provides very citrus-forward notes and spicy notes. If you've ever pounded lemongrass and eaten as it is, it's spicy!"
Lemongrass can be enjoyed when properly prepared and thinly sliced, but it's often used as a flavoring agent and not meant to be chewed.
If you don't slice it properly, it's very fibrous and chewy. Larger chunks of pounded lemongrass can be used in soups, curries, or marinades.
Lemongrass, when simmered in a curry or soup long enough, packs a punch - but again, it isn't for eating when it's used this way.
Collection
[
|
...
]