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How To Mince Lemongrass? 6 Simple Steps

Lemongrass is one of the most popular herbs that is particularly popular when used Thai, Vietnamese, and Asian food preparations. As a flavoring ingredient in a variety of stews and soups It also provides aroma to condiments, marinades, and even sauces. To make the most of its flavorful and subtle aroma the wrong cutting technique can render it chewy and tough when cooked in combination with other ingredients.

Here are six actions for you to mince lemongrass appropriately:

1. Remove the Tough Outer Leaves

The first step is to locate fresh lemongrass, and then get large stalks, with a few shoots. Remove and discard the woody bottom of the stalk where it joins the more green stalk. Its tougher leaves on the outside of lemongrass must be cut off. The plant will reveal a soft yellowish core that has an intense lemon smell. The yellow-colored stalk is essential for fresh flavor. It is then cut to give a lemony smell.

2. Cut off the Bulb

Cut approximately 1 inch from the bulb to ensure that you have plenty of amount of space to cut the stalk into pieces.

Be sure to hold firmly on the sharp knife, and cut straight to the side in front of your. If the lemongrass you are cutting is difficult to chop with just one stroke then try cutting the grass from various perspectives until you can make it more easy to cut.

3. Slice the Lemongrass

Make sure to cut horizontally as this could prevent rough edges or jagged edges which result from cutting vertically. Keep it in place by the base and then cut thinly off the thickest portion on the stem.

Create several cuts lower than the first cut for an uniform mince. Stop cutting once you have reached its soft center or until the slices are similar to coarse black pepper. Make sure to cut about 5mm thick slices at first but then you can adjust the thickness according to your preferences.

4. Reserve the Upper Stalks

When you’ve cut off the bulb’s end ensure that you utilize this lemongrass stalk for another recipe, or to discard it as the stalk is too tough to mince. You can keep those bulb end pieces until you’ve saved enough stalks to use. The remaining upper stalks are excellent for flavoring tea.

5. Make Use of the Upper Stalks

Consider adding a few inches higher on your lemongrass’s longer upper ends for a more intense flavor, but not as strong when you use only bulbs at the ends. You can employ a paring knife remove the lemony fibers out of the upper stalks and then add them to your dishes.

6. Chop the Lemongrass

After you’ve got your lemongrass trimmed and cut, you can begin cutting.

  • Take a handful of lemongrass pieces and then dry them pieces of lemongrass which are dry on paper towels so that they will not clump into one large piece in your mortar bowl when you’re pounding.
  • Then, continue to pound them with your pestle until they smell good. Make sure not to place too much stress on your arms as you pound.
  • If it was possible to soften the lemongrass prior to by heating it, such as adding them to charcoal that has been heated or by microwave for one minute. If that’s the situation, pounding is performed more quickly and is feasible if it has already been crushed.

You could also make use of a food processor make lemongrass in lieu of a pestle and mortar. It’s totally up to your preference.

Some Other Tips To Mince Lemongrass

Other suggestions to look at in order to mince lemongrass include:

  • It is also possible to make sure to soak the lemongrass in warm water prior to cutting it open if it is dry due to storage or age. It should be left to stand for approximately 10 minutes before proceeding to make your mince.
  • If you have extra lemongrass than what you could use in a single recipe put the lemongrass into the parchment and put it inside the fridge until you are ready to use it later.
  • Lemongrass can last about 10-14 months if it is stored in a plastic bag kept in the refrigerator. Make sure you note the year and date on the container to ensure that it is removed before it starts to spoil.
  • If you’d like to add a bit more flavor and zest, make a thin slice or julienning lemongrass prior to adding it to your dish.
  • Lemongrass is commonly used in sauces and marinades and also in infusions. It is typically chopped for this purpose, instead of being left as a whole or cut in slices. If you want to infuse lemongrass, whether using hot water or oil the lemongrass must be chopped into small pieces in order to remain submerged beneath the liquid, while it is steeping.
  • After you’ve finished mincing make sure you clean any juice that has accumulated on the board with a moist towel to ensure that it doesn’t get sucked into the crevices of your countertop.

FAQs

1. What Is Lemongrass?

Lemongrass (Cymbopogon citrates) is an erect, grass-like plant which grows during warmer seasons. It’s referred to as “citronella” in some parts of the world . It is used as an ingredient to flavor food and create insect repellents and perfumes.

2. How Do I Use Lemongrass?

Lemongrass is an aromatic ingredient in a variety of Southeast Asian dishes, including curries and soups. It is also used to enhance the flavor of teas, stir-fries and candies, and liqueurs. The spice can be crushed to fine powder, or cut into a fine powder before adding to food items.

The stalks can be cut into small pieces, then grind using a pestle and mortar or an electric grinder until they are fine. Whole stalks may also cook in soups or stock for 10 minutes prior to cooking to provide a rich flavour to your food.

3. How To Deal With Dried Lemongrass?

To cut the lemongrass that has dried, begin by cutting one-half of the lemongrass lengthwise to create thin strips. After that, you can turn the piece 90 degrees, and chop again, lengthwise, to form small slices. Then, you can either dispose of the slivers, or chop them until you reach the desired consistency.

Some people prefer cutting their lemongrass as precisely as is possible and others prefer a more precise chop. Be aware that the stalks that are dried are more brittle during the lengthy drying process and might require more effort to chop.

Summing Up

Making lemongrass stalks into a fine powder is a fantastic method to spice up your meals without adding excessive salt. We’ve demonstrated how to mince lemongrass using simple steps in this article. We hope you find this article useful and you’ll utilize it in your own cooking endeavors. What are you planning to prepare using lemongrass? Tell us via the comment section below!

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