Store ina tightly covered opaque container, for up to several months. Cool, then grind in a spice or coffee grinder to a fine powder. Cook, shaking the pan occasionally, until lightly browned andfragrant, just a few minutes for the last minute of cooking, add thefenugreek.Ģ. Combine all ingredients except the fenugreek in a medium skillet overmedium heat. Try this one there are several others in "The Best Recipes in the World":ġ/4 teaspoon nutmeg pieces 5 white cardamom pods, seeds removed and hulls discarded 3 cloves 1 3-inch cinnamon stick 1 teaspoon black peppercorns 2 tablespoons cumin seeds 4 tablespoons coriander seeds 2 bay leaves 2 dried curry leaves, if available 1 teaspoon ground fenugreek. Â Laura Burpee Austin, Chandler, Ariz.Ī. I tried buyingthe most expensive one on the theory it might be more flavorful, but it wasnot. What is a good curry? At the store I shop at there are hundreds ofdifferent curries meant for different types of dishes. It also helps if the lemongrass is fresh, which it almost never is in thiscountry. Admittedly, it is a hassle, because the flavor ison the subtle side and dealing with lemongrass isn't easy. ![]() The best way to use lemongrass is to use it twice: cook whatever you're cooking with bruised stalks, then mince at least a couple of tablespoons of the inner part and add that towards the end of cooking. Is the flavor somehow compromised by overcooking? Â Jesse Damon, Austin, Tex.Ī. How can I get the best flavor out of lemongrass? I have crushed andpounded, simmered and steeped, and there's never enough lemongrass flavorin the tom kha I make. The author of the Minimalist column and the new book "The Best Recipes in the World" answered reader questions on cooking global cuisine.
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