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Lemon grass has the appearance of dry scallions. Popular in Asian dishes, this herb and flavoring agent is becoming popular in the west. Use the lower 4 inches of the stalk. It is usually not eaten because of it very fiberous and leathery texture. The white bulb at the end is cut into rings and lends a delicate sweet lemon flavor to Asian cooking in soups , stews and braised or steamed or poultry. Remove the outer layers and bruise the inside with the back of a chefs knife, or Chinese cleaver, before chopping or finely slicing. The leaves may be used to infuse poaching liquid for fish or poultry. Infused water can be reduced to a concentrate for flavoring custards or pastry creme. Wrapped in plastic, it can keep up to three weeks in the refrigerator.
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