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Meilleur Makrut lime leaf pour la cuisine maison
À quoi sert Makrut lime leaf, quelles cuisines l’emploient, et où le trouver.
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The double leaf that makes a Thai pot smell like itself: citrus oil without the juice, perfume without the pith.
Tear or chiffonade the leaf so the oil wakes. Whole leaves can perfume a pot and be pulled out. The thick midrib is bitter; you can strip it.
Frozen leaves keep their perfume better than dried ones. If you find fresh, use them the same week. The fruit's rind belongs in some curry pastes; the leaf belongs in almost all of them.
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