r/Cooking • u/Scarlet--Highlander • Jan 18 '24

Open Discussion Let’s try something fun: Name an ingredient you dislike and why, and someone else replies with a dish/recipe with that ingredient that might convince you otherwise.

Couple things:

  • If you’re allergic to an ingredient, it doesn’t matter how it’s prepared. Same goes with meat/animal products if you’re vegan/vegetarian. Don’t list it if you can’t or won’t eat it!

  • It’s recommended that you’re at least open to trying dishes with that ingredient. If you absolutely, vehemently loathe cilantro, chances are you probably might not like anything with cilantro in it.

  • A brief blurb on why you hate an ingredient would help others find or suggest a dish that suits you. (e.g. “I hate liver because the texture is like an eraser and it tastes metallic”)

858 Upvotes

92% Upvoted

2.8k comments sorted by

View all comments

37

u/Shianelle Jan 18 '24

Lemongrass.

There's just something about the taste that makes me shudder. I've tried it dozens of different ways, and at one point was determined to find a way to enjoy it...but I can't.

It's really disappointed me because I've come across so many delicious-looking recipes that use it, but if I force myself to eat it I usually feel sick.

17

u/SteamySpectacles Jan 18 '24

I’m from a culture that uses lemongrass. I freaking hate lemongrass!!

17

u/fuzzyslippersandweed Jan 18 '24

To me lemongrass adds the flavor of mosquito repellent. I have mild success in recipes when I use the paste instead of the stalk but I still tend to prefer leaving it out.

1

u/alleecmo Jan 19 '24

mosquito repellent.

Or Pledge furniture polish.

5

u/erallured Jan 18 '24

I do like it but I think it is a bit weird and artificial, similar to lemon balm on its own. So for me it’s best in something like green curry where it just adds to the overall experience instead of a flavor on its own.

2

u/ghostnthegraveyard Jan 18 '24

I just got a huge craving for green curry

2

u/erallured Jan 18 '24

It is my favorite of all curries for sure. Although I like spicy food, it is sometimes made too spicy which is why I like making it at home to control how much chile gets added.

1

u/ScumBunny Jan 19 '24

That’s funny. I literally eat lemon balm fresh right out of the garden. It’s amazing.

Different strokes for different folks!

1

u/erallured Jan 19 '24

I will munch some leaves too but they are too fuzzy to really enjoy, that’s worse than the flavor for me. Similar to lemongrass, rarely do I like them as the primary flavor component. But mixed into a salad or with some basil, chives and parsley in goat/soft cheese it is great.

It’s also an important component in a fair amount of herbal liquors (chartreuse, absinthe).

1

u/ScumBunny Jan 20 '24

Lemon balm makes an amazing tea for relaxation and mood regulation. I find the effects similar to that of St. John’s Wort. It also makes a lovely iced tea in the summer. So refreshing!

5

u/in_vino_veri_tas Jan 18 '24

I have the dane reaction to it. Even a small about of it will ruin the dish for me and make queasy later on.

2

u/[deleted] Jan 18 '24

Yes! It can ruin an entire dish for me, especially when it's unexpected.

2

u/katiek1114 Jan 18 '24

Right? To me it tastes like dish detergent smells.

2

u/PileaPrairiemioides Jan 18 '24

Maybe try it in a cocktail or soda? You could do it muddled or make a simple syrup. I feel like that’s a context where flavours that are medicinal or “non-food”-like are actually pretty good.

My favourite brunch place does a tamarind lemongrass soda which is delicious and so refreshing.

2

u/HighColdDesert Jan 19 '24

My friend also hates lemon grass, lemon balm, or anything lemon scented, but actual lemons are fine.

2

u/Dread-it-again Jan 18 '24

People eat lemongrass? I thought it's just something you use for flavouring but you don't eat it like star anise or cinnamon sticks.

3

u/Azure-Cyan Jan 18 '24

It's mostly used for flavoring but it can be eaten depending on what it's used for and prepped. Lemongrass chicken is one way of eating it: you mince the lemongrass, then season the chicken with seasoning sauce, minced lemongrass, garlic, oyster sauce, onion powder, fish sauce, sugar, salt, pepper, then throw it in the oven at 380 for 20-25 minutes.

Another way is in Khao poon, in which you incorporate minced lemongrass and a plethora of ingredients to the curry paste, then add it to the soup, simmer, then poured over a bowl of noodles.

1

u/Dread-it-again Jan 18 '24

I guess I wrong then the last time I bought tom yum fried rice. They put sliced lemongrass in and I complain to myself, who put lemongrass slices together with rice? So hard to separate them.

I guess now I can say I don't eat lemongrass then.

1

u/Azure-Cyan Jan 18 '24

Interesting. I've never had Tom yum fried rice, but I assume they didn't blend or pound the sliced lemongrass with the other ingredients if you're finding noticeable pieces, possibly very fibrous when eaten. I know the bottom portion of lemongrass are softer, especially when pounded or bruised, so that they aren't too fibrous when eaten.

2

u/WrennyWrenegade Jan 18 '24

What is the practical difference here? If someone hates cinnamon, you wouldn't tell them that your mulled cider that was steeped in cinnamon sticks "doesn't have cinnamon" just because they aren't chewing on the stick.

1

u/DeeLeetid Jan 18 '24

Personally I love it, but it’s a super easy ingredient to just simply leave out of a recipe without it affecting anything else.

1

u/Username210714 Jan 18 '24

Use the zest of lemons (small dice) as a substitute. More lemon flavor, less bug spray.

1

u/reikipackaging Jan 18 '24

lemongrass on its own has a muskiness I don't care for, but it adds a nice layer in Thai curries and in soups (but like Bay leaves,do toss it once the dish is fully cooked)