"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Reply
 
Thread Tools Display Modes
 
Old 03-15-2008, 11:23 AM   #1
Cook
 
Join Date: Mar 2008
Posts: 89
Kaffir lime leaves...

I don't have any, and the only place I know to get them is about 45 minutes away by car. Any ideas on what I can use? The recipe also calls for lime juice...

Also: I don't really know what a kaffir lime leaf is...I've just seen it at this one place :-P

Mike

__________________

__________________
crono760 is offline   Reply With Quote
Old 03-15-2008, 01:39 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,922
I made a Thai curry last weekend that called for kaffir lime leaves - couldn't find any, so I just used lime juice. Maybe add a bit more juice. HTH.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 03-15-2008, 02:24 PM   #3
Cook
 
Join Date: Mar 2008
Posts: 89
will do. Thanks!

Mike
__________________
crono760 is offline   Reply With Quote
Old 03-15-2008, 02:31 PM   #4
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
YOu can also add some lime zest for a concentrated flavor---if you ever do buy kaffir lime leaves---freeze them and they will last a very long time whether fresh or dried. YOu might be able to order them on line if you don't want to spend over $3 dollars a gallon--that would cover shipping alone. I use them all the time as I like to cook Thai and I do prefer their flavor.
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 03-15-2008, 02:50 PM   #5
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Completely agree with Expatgirl - use some lime zest (green part only - not the bitter white pith directly underneath the skin) to taste in place of the lime leaves. And they do freeze well so it pays to buy a bit more than you need when they're available.
__________________
BreezyCooking is offline   Reply With Quote
Old 03-15-2008, 05:37 PM   #6
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,778
interesting tidbit: Kaffir Lime
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline   Reply With Quote
Old 03-15-2008, 06:10 PM   #7
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I should have added that adding extra lime juice might not be a good idea, since the extra lime juice will add a lot more acidity to the dish. You're better off using a little lime zest - lime essence without the acidity.
__________________
BreezyCooking is offline   Reply With Quote
Old 03-16-2008, 12:32 AM   #8
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Think of it as using a Bay leaf.


I like them for longer stewing methods. The fruits of the tree are almost useless, the leaves retain more of the "essence". Zest is a good sub, but the longer it is cooked the more bitter it gets, unlike a leaf. Quickly cooking with the zest is just releasing the essential oils in the skin, after that it can go down hill quickly.
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 03-17-2008, 10:52 AM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
Quote:
Originally Posted by BreezyCooking View Post
I should have added that adding extra lime juice might not be a good idea, since the extra lime juice will add a lot more acidity to the dish. You're better off using a little lime zest - lime essence without the acidity.
I totally agree. Kaffir lime leaves have a unique taste that is not 100% limey -- just like lemongrass is not 100% lemony. Lemons and Limes are not great subs for those asian ingredients, but the zest is better than the juice.

And agree on freezing fresh lime leaves. I usually have a good stock on hand.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 03-17-2008, 11:11 AM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,922
I defer to those with more Asian cooking experience than I have, and hope I can find some kaffir lime leaves soon I'm going to try real hard to get hold of a lemongrass plant this spring.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:37 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.