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How do I Cut It?
Appears in
By Robert Danhi
Published 2008
Once you know how to cut this imposing-looking stalk, you can begin to experiment with its intriguing flavor. The first step is to cut off the bottom half of the stalk, the tenderest portion, which is most commonly used in cooking. Reserve the top portion for another use. Next, peel back the older, outer couple of layers.
To slice it thinly or mince it, first cut the stalk lengthwise in half and trim off the exposed root end.
- For thin slices to be used in pastes or directly in salads, cut the stalk very thinly into semicircles. Cutting across the grain this way makes this fibrous, aromatic grass tender.
- To mince it, cut the halves into julienne strips, then turn 90 degrees and cut again to create minced lemongrass.