If you will be cooking Thai food in your house, you'll be using lemongrass quite often. That means it is critical to understand how to use each bit of it. If you choose 3 different recipes to make, odds are very good that no less than one of them will need to have lemongrass. The challenge that pops up though, is that the majority of recipes only want a particular part of the stalk. Each part of the stalk is different so if you want to be effective and cost successful in your cooking area, you should learn how you can deal with each piece. You need to also find methods to utilize the area of the stalk that typically gets thrown away.

The first step is to make use of lemongrass that is bound tightly. Anything at all else won't have as much flavor. Usually when you use lemongrass for cooking, you start by ripping from the tough, external layers of the stalk. These need to be thrown away. This should expose the inner part of the lemongrass that is a pale yellow color. The bulb of the stalk should be removed and the easiest method to do this is to just get rid of the bottom two inches of each stalk. The top of the stalk that is brighter green also must be removed before cooking.

After slicing the lemongrass in little pieces, you should either make use of a blender or a pestle and mortar to mash it even further. When you have completed the preparing of the lemongrass, it is possible to put it in a closed container and put it in your freezer.

Simply because you can't use the other parts of the stalks in recipes that call for basic lemongrass doesn't mean you cannot use the other pieces. The simplest thing for you for you to do is to put those pieces into curries and soup to add just a little additional flavor. All you need to do is make a couple shallow cuts through the length of the lemongrass stalk. These do not need to be deep cuts, just enough to allow the aroma and taste of the stalk to be revealed. You also need to "bruise" the stalk by slightly bending it a number times.

But, you need to ensure that you take these stalks out of the food just before you serve it. Traditional Thai food eaters will understand they should not eat this area of the stalk. But, beginners may not be aware of that and they won't think really highly of your cooking if they try to eat it.

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