How to pronounce “lemongrass” in English

Lemongrass. You've all used lemongrass before.

lemongrass like this.

So lemongrass goes in first because it's the toughest ingredients.

The lemongrass and the turmeric and the galangal together, I don't know, it's very aromatic and therapeutic at the same time, which is weird.

I definitely think lemongrass.

And there's lemongrass, and lime, and galangal, and ginger.

They'd never seen lemongrass or ginger, so he would bring herbs to them the next time he came and ask what they thought,

Before you prep the lemongrass, you need to peel off the layers, the outer layer,

3 pounds of lemongrass is too much, you can definitely use a food processor.

I happened to have lemongrass, so I threw that in there.

And I love lemongrass because it has that really nice zingy, citrus-y taste.

definitely got lemongrass and gangal and um other uh spices of that

Whether it's lemongrass, or it's chili, or it's curry-- I don't know-- a cheese.

variation on the lemongrass and um snow pee pickle.

white we do with lemongrass uh by volume those and then every week if something new comes off a packaging line I bring

So the lemongrass is like this.

And then I've already cut some lemongrass here just for demo's sake.

So we basically want to leave the lemongrass and ginger in there as long as possible so that it's infusing to the max.

Beatrice: We stew the strawberries with lemongrass, lime and ginger.

One of my favorite examples is ants that taste like lemongrass, or alternatively, depending on where you're raised in the world, some plant that

and they have the flavors that reminded the chef of lemongrass and ginger.

So can one freeze because you use 3 pounds of lemongrass?

So I realize that most of you have had lemongrass by now.

So all we're going to do is prepare lemongrass.

And I ask because we didn't have lemongrass and ginger in Amazonas culture.

From them, lemongrass and ginger taste as an ant-- different points of view, different cultures.

Flavored with lemongrass and lime and ginger.

What we do to make it even more aromatic is we add lemongrass and lime leaves, and we roast it with the rice.

But yeah, I also think lemongrass is under utilized a lot in cooking.

And also it helps break down the cell walls and get that lemongrass oil infusing and releasing from the layer.

So for those who don't know how to work with lemongrass, what is the best techniques for using the lemongrass?

I was going to say, so we're going to hit it with lemongrass, garlic, ginger, get our aromatics going, some shallots.

Once you remove it, you want to have a very sharp knife to cut the lemongrass because it is very tough and fibrous.

We don't use lemongrass by itself.

But in the book, I think you call for 3 pounds of lemongrass in the book.

But, yeah, 3 pounds of lemongrass, I think that's a lot.

I think that's a useful-- thank you very much, although my previous water was lemongrass and strawberry, and this just looks like street brand water, so this is a real downgrade.

So our last recipe we're going to demonstrate is lemongrass coconut ice cream.

That was something crazy, because unlike this guy-- unlike the dirt and lemongrass that he was eating-- we had to eat 4,000 calories a day.

And I tasted the sauce, and beautiful aroma of lemongrass and ginger.

And also in my next trip, I had planned to bring with me some ginger and lemongrass.

I said, no, no it's the lemongrass.

And I also have discarded in this one the lemongrass and the ginger.

male #1: How hard is it to separate out your ginger and lemongrass from the rice?

And the recipe starts with-- I don't know if you can see me, but we have lemongrass.

You can have your friends over, take turns pounding the lemongrass.

And I grabbed one ant and I put in my mouth, and this huge wave of aroma and flavor, full of ginger and lemongrass-- wow.

First thing, first very important thing-- for us, ants taste as lemongrass and ginger.

A few days ago, a journalist has asked me, why use ants if they have a lemongrass and ginger taste?