I know this question has been posted before and I apologize in advance for the repetition.
To the best of my recollection preserving ginger involved soaking in sherry, which is probably why I ignored the information - I never have sherry in the house. But I do have wine and vodka and did a google search. This supposedly works too. So - should I just cover the whole ginger with the wine or vodka and it will preserve? And for how long? Google was kind of vague.
I'm using more ginger recently, but it gets stringy sitting in the fridge. Actually, not knowing any better, I thought that was normal and cooked with it anyway. However, having compared the old ginger with the new ginger there is definitely a difference. I suppose that's where the preserving come in.
To the best of my recollection preserving ginger involved soaking in sherry, which is probably why I ignored the information - I never have sherry in the house. But I do have wine and vodka and did a google search. This supposedly works too. So - should I just cover the whole ginger with the wine or vodka and it will preserve? And for how long? Google was kind of vague.
I'm using more ginger recently, but it gets stringy sitting in the fridge. Actually, not knowing any better, I thought that was normal and cooked with it anyway. However, having compared the old ginger with the new ginger there is definitely a difference. I suppose that's where the preserving come in.
I used to keep ginger in sherry. I never used to use it much, and it was not that common in the store. I use it a lot more now and it is widely available so I don't bother. I used to just scrape off the skin, chop it into smaller pieces and plonk it into a jam jar with sherry. I don't think wine will work because the alcohol content is much lower, and it is so much higher in vodka that it might suck all the flavour out of the ginger. Sherry can be used in a lot of Chinese dishes, so the sherry with the ginger quite agreeable.
Freeze it. I keep it in a ziplock baggie in the door of my freezer. I just grate it on a box grater (don't have a microplane) I don't even bother to freeze it Grating in the frozen state means really fine particles and no strings attached ;-) at least for me. Lynn from Fargo now enthusiastically freezing whole lemons and limes too
"elaine" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I know this question has been posted before and I apologize in advance for the repetition.
To the best of my recollection preserving ginger involved soaking in
sherry,
Quoted message said:
which is probably why I ignored the information - I never have sherry in
the
Quoted message said:
house. But I do have wine and vodka and did a google search. This supposedly works too. So - should I just cover the whole ginger with the wine or vodka and it will preserve? And for how long? Google was kind of vague.
I'm using more ginger recently, but it gets stringy sitting in the
fridge.
Quoted message said:
Actually, not knowing any better, I thought that was normal and cooked
with
Quoted message said:
it anyway. However, having compared the old ginger with the new ginger there is definitely a difference. I suppose that's where the preserving come in.
Elaine
My MIL sticks the cut end into a pot of soil she keeps in the kitchen for this purpose. I tried to find some supporting evidence online and this is the only thing I could find .... http://www.fatfree.com/archive/1998/dec/msg00182.html Couldn't hurt to try. Teri
"Lynn from Fargo" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Freeze it. I keep it in a ziplock baggie in the door of my freezer. I just grate it on a box grater (don't have a microplane) I don't even bother to freeze it Grating in the frozen state means really fine particles and no strings attached ;-) at least for me. Lynn from Fargo now enthusiastically freezing whole lemons and limes too
"Lynn from Fargo" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Freeze it. I keep it in a ziplock baggie in the door of my freezer. I just grate it on a box grater (don't have a microplane) I don't even bother to freeze it Grating in the frozen state means really fine particles and no strings attached ;-) at least for me. Lynn from Fargo now enthusiastically freezing whole lemons and limes too
Thanks Lynn - I've put my ginger in the freezer.
Another way it to peel it and cut it into largeish chunks, and put it in a jar. Pour sherry over it till all the ginger is well covered, put the lid on the jar and store it in the fridge.
The sherry preserves the ginger, and the ginger flavours the sherry (good for sauces etc).
On Fri, 14 Jan 2005 17:57:22 -0500, "elaine" <[email hidden]>
Quoted message said:
I know this question has been posted before and I apologize in advance for the repetition.
To the best of my recollection preserving ginger involved soaking in sherry, which is probably why I ignored the information - I never have sherry in the house. But I do have wine and vodka and did a google search. This supposedly works too. So - should I just cover the whole ginger with the wine or vodka and it will preserve? And for how long? Google was kind of vague.
I'm using more ginger recently, but it gets stringy sitting in the fridge. Actually, not knowing any better, I thought that was normal and cooked with it anyway. However, having compared the old ginger with the new ginger there is definitely a difference. I suppose that's where the preserving come in.
Elaine
You should google for this group, the answer's there.
