Using lemongrass

I am planning to use lemongrass to make as a marinade with cut up chicken to grill. Are you supposed to use the whole stalk or just the white bottom part? And when you use a food processor, do you puree it fine or make it coarse? Any ideas would be helpful! Thanks.

 
Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.