Re: [CH] Green Chile BBQ Sauce
David Cook (zebcook@cox.net)
Wed, 06 Feb 2008 18:17:36 -0700
Lemon grass freeze quite well without need to do anything special.
The stalks are so woody to start with that freezing won't effect the
texture much.
Zeb Cook
> Rael :
>
>Don't know if you have or have access to one, but for freezing herbs
>and the like, I have found that a FoodSaver (or whatever brand name
>you want) - one of those vacuum devices that sucks all the air out
>of a bag before sealing it - does a nice number on preserving at
>least the flavor of things like basil, cilantro, lemongrass and
>other such perishables.
>
>You will lose something in texture - you can't freeze any plant
>material without damaging the cell walls - but if what you're after
>is preserving the flavor, I haven't found a better way to do it. I
>froze packets of basil leaves from my garden this fall. When thawed,
>they are mushy and dark, and not fit for pesto or insalata caprese
>- but they have all the fresh flavor they need in cooking.
>
>It's also handy for dried versions.
>
>Usual "no commercial affiliation - satisfied customer only"
>disclaimer applies.
>
>Jonathan
David "Zeb" Cook
zebcook@cox.net
617-803-1672