Makrut lime leaves
Method: Bloom in fat at 300 to 350°F for 30s to 1 min.
Tear or bruise to release oils, then drop into the simmer. Tougher leaves go in early; sliced thin at finish.
Flavor
bright, citrusy, floral
Method: Bloom in fat at 300 to 350°F for 30s to 1 min.
Tear or bruise to release oils, then drop into the simmer. Tougher leaves go in early; sliced thin at finish.
bright, citrusy, floral