What technique maximizes the release of volatile oils from fresh kaffir lime leaves when preparing a broth?
Answer
Bruising or tearing the leaves
To ensure maximum efficiency in flavor and beneficial compound extraction when using fresh kaffir lime leaves in simmering liquids like broth, the recommended preparation method is bruising or tearing them. This physical action breaks down the cellular structure of the leaf, allowing the highly concentrated volatile oils and associated phytochemicals to escape and diffuse more effectively into the liquid. This technique maximizes the infusion potential, capturing both the flavor and the nutritional input without requiring an excessive quantity of the leaves themselves.
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