- Peel off the outer layers and dice the tender lemongrass hearts to use in the dish
- Alternatively, you can roughly chop the whole stalk and use it like a bay leaf to season dishes while cooking and remove before eating.
Lemongrass is a confusing ingredient to work with. If you use it wrong, you could end up with stringy bits in your meal. Here is how I use it to extract maximum flavor while keeping a texture I enjoy in the final dish.
Looks like drumsticks. These things are pretty firm.
Hold tight, and give a nice smooth slice down the center the long way.
If you break apart the layers, you will notice that the very center layers are tender and bend easily. Get these center layers out and dice them up.
Make sure to dice well because even these parts can be stringy.
To get even more flavor from these guys, put the tougher outsides into whatever you are cooking and take them out later like a bay leaf!