On the Topic of Lemon Grass
Hello everybody who reads this. Since there seems to be a wide array of people on this board, I thought someone might know just how to use fresh Lemon Grass.
I was making a Thai curry the other day, and had run out of my stash of dried Lemon Grass, and since my wife has a huge plant of it in our front garden, I figured that I would just use that. Thing is, I don't know if I should have prepared it in some way before adding the chopped up herb into the curry. So I cut a few blades off the plant and removed the center spine of each blade, 'cause it seemed kind of woody and I figured it wouldn't cook down very well. Then I just chopped up the rest of the blades. I did notice when I was handling the fresh grass that it had a sticky/rough texture under the blade. Should I have scraped that down before adding it into the mix? I know some plants need to be prepared that way before cooking.
I know some one is thinking, "Why not just use curry paste?" Well, I do have some, some red and some green, but the pastes tend to be hot and although I love hot curry, no body else in the family does, so I try to not use too much paste. Instead I sub in herbs and spices. Without the extra Lemon Grass, it didn't taste quite right, but was still pretty good.
So anyone have any experience with this? I would love to know because I intend to harvest a bunch of blades from the plant and dry them in our dehydrator.
Thanks in advance.
"The most beautiful experience we can have is the mysterious. It is the fundamental emotion that stands at the cradle of true art and true science." - Albert Einstein