Was out in the far-off Asian market, and needed to stock up on lemongrass. Bought a bunch of fresh ones, of course. But also saw it stocked in frozen foods, which would be wonderful to have on hand for making-soup emergencies. :-)
I bought (a) frozen puree, (b) frozen strands, and (frozen 'powdered') lemongrass. My questions . . .
1. What are the advantages or disadvantages to each of these 3 frozen forms?
2. Any idea how much of each would equal, say, 3 inches (6 inches, etc) of sliced fresh lemongrass)? For similar products made in America, it would give these ratios, of course. But one of the joys of shopping in traditional markets is that we can find the more rustic products. :-)