"Warren C. Liebold" > wrote in message
hlink.net...
>
> "Frogleg" > wrote
> > Lemon grass *does* have a distinctly citrus-y/lemony flavor, so either
> > lemon juice or some grated peel, depending on application, might be
> > used. In some dishes, relatively large chunks are cooked in a dish for
> > flavoring, but, like a cinnamon stick, not eaten. Except for the inner
> > part of the bottom 3-4", lemon grass is tough and fibrous. Even the
> > bottoms are diced and/or pounded to pulverize if they are meant to be
> > eaten.
> > >
> > >1 tsp fresh must be close to 1 tsp dried.
> >
> > With most herbs, flavor is concentrated in the dried version and
> > proportions run approx 1 dried measure to 2-3 fresh.
> > >
> > >But some people say that dried isn't the same as fresh. Others will
say,
> > >"Taste it."
> >
> > Good advice.
>
>
> I agree with Frogleg and would go a step further and say that lemongrass
in
> a jar isn't so bad at all, especially if you can't get fresh with ease.
> Using actual lemon juice is not the best alternative, IMHO. Lemons are too
> tart. Lemongrass gets you the lemon/citrus taste w/o the acidity and
> tartness.
>
> Warren, who finds it easier to obtain fresh lemongrass in his part of NYC
> than to find dried...
>

For someone who only cooks Thai food occasionally, there are two problems
with lemon grass, IMHO. Fresh lemon grass certainly seems best but one
usually has to buy it in excessively large quantities. Dried lemon grass is
probably the most practical alternative but, like most dried spices, it
loses its savor and many stores are not particularly conscientious about
moving old stock.


--
James V. Silverton
Potomac, Maryland, USA