How to Cut Lemongrass
Lemongrass is very delicious and a common ingredient in many Thai dishes, but can be a difficult ingredient to master. This way of choosing and mincing the lemongrass into small pieces prepares it perfectly for any dish, or can be saved and stored for later use.
What you will need
1 lemongrass stalk(Nutritional facts 9 calories, 0.04 g fat, 2.53 g carbohydrates, 0.18 g protein, undefined mg cholesterol, 0 mg sodium)
How to cook
The best lemongrass stalks are light green, firm, fragrant, and are not too dry or brown at the top.
Cut off the end of the stalk and peel off the outermost layers that are dry and tough.
Cut off the dry, dark green tops of the stalk and cut it lengthwise in half.
Use your thumbnail and check the density of the stalk near the base. As you can see here, the bulb ends and the soft young lemongrass starts where the thumbnail can make an imprint. Cut off the tough end and remove any remaining tough layers.
Split the halves again and begin chopping into very thin pieces. The smaller pieces with help you avoid getting stringy pieces of lemongrass in your dish.
Continue chopping to the end of the lemongrass stalk.
Chop a few more times through the pile of lemongrass to ensure nice small pieces. You can also pulse the chopped lemongrass in a food processor to further break it down.
If not using immediately, you can store the lemongrass in air tight bag or container in the fridge or freezer if you aren't using within 5 days.
Label the bag with the date and put away in the fridge if you are saving for later usage.