Cranfield Kate Posted November 10, 2011 Share Posted November 10, 2011 hello omleteers I made one of Jamie's 30 minute recipes on sunday (it took longer than 30 mins but that's another rant) and it called for lemongrass to be crushed with the flat of the knife (i think actually he called for it to be bish boshed but again that's another rant) and then put in a food processor as part of the curry mix. The whole thing ended up being absolutely delicious (all is forgiven Jamie) BUT the lemongrass was like thick, off-putting, tough, stringy threads in it. i had to keep picking them out of my mouth which was gross. what did i do wrong or is this what lemongrass is supposed to do? should i have chopped it up small instead of bish boshing it? or taken it out before i used the mix? maybe it was old stringy lemongrass (I did buy it from the market) it's put me off including it again so i'd like to know what i did wrong and try again before i give up. advice please! Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 10, 2011 Share Posted November 10, 2011 Lemongrass is very fibrous, this can be helped by peeling off the outer layer and chopping it small before blending it. It does toughen with age so it might be that what you bought was past it's best. It is worth perservering because it does add a lovely fresh zesty taste to asian dishes. Quote Link to comment Share on other sites More sharing options...
squiffs Posted November 10, 2011 Share Posted November 10, 2011 Lemongrass does have a horrible texture, we usually use it whole though, so it's a lot easier to whip out. Could you not have strained it? Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted November 10, 2011 Share Posted November 10, 2011 TBH,I use the ready pulped stuff in a jar - same for Ginger too. It lasts for ages,tastes great & you just bung it in. I do grow my own Lemongrass too,but its not ready to harvest yet Quote Link to comment Share on other sites More sharing options...
Cranfield Kate Posted November 10, 2011 Author Share Posted November 10, 2011 all good tips! thank you all, much appreciated. I knew you;d have the answer... Quote Link to comment Share on other sites More sharing options...
bluekarin Posted November 10, 2011 Share Posted November 10, 2011 I love the taste of lemongrass but also hate the texture and the fibrousness of it in my mouth I didn't know you could get it pre-done, so I shall keep an eye out for that Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted November 11, 2011 Share Posted November 11, 2011 I think it is Bart Spices that do it - I always have a jar in the fridge. Quote Link to comment Share on other sites More sharing options...
