Technique: Working with Rhizomes

Galangal, krachai, and turmeric can be sliced, chopped, minced, or grated. (Note: All spice pastes in this book call for grated rhizomes. It is the most accurate measurement method since the diameter of each piece varies and calling for slices is subjective.) Grated or chopped rhizomes can be squeezed through cheesecloth for flavorful juice (or can be juiced in a juice extractor). In many recipes they’re added to slow-cooking foods in slices or large bruised chunks to infuse their flavor, aroma, and color into the food. Chefs either remove them before serving, as with a bay leaf, or leave them in as a decorative garnish.