"Emily Quesenberry" <[email hidden]> wrote in message
"]news:[email hidden]...
: Ok I think I'm finally going to try it. I have
: always been a
fan of ANYTHING
: and I mean anything with ginger in it, but for some
: reason I am
completely
: scared using it. I am planning on doing a lovely little
oriental themed
: dinner sometime in the upcoming week and was wanting to
incorporate some
: ginger...
:
: Does anyone have any tips on using ginger or
: preparing it -
preferences or
: maybe even a favorite ginger recipe, even if it's not
: oriental
in nature?
: I've got quite a few recipes, I'm just unsure of what
: exactly I
should get
: at the grocery store in terms of the ginger itself.
:
: Thanks in advance - I"m slowly learning :-)
:
: =========
Candied!! Yumm! Totally rocks!!
Cyndi
Candied Ginger
1/2 lb Fresh ginger Water 1 1/2 c Sugar 1 1/2 c Water 2 tb
Light corn syrup
Crystallizing ginger is a lengthy process, but having these
choice sweets on hand is reward enough. Peel 1/2 pound
fresh ginger and slice 1/4 inch thick. Bring to a boil in
water to cover. Simmer, covered for 2+1/2 hours. Drain,
simmer in fresh water for another hour, or until tender.
Drain. Bring to a boil 1+1/2 cups sugar, 1+1/2 cups water,
and 2 tablespoons light corn syrup; cook for 2 minutes. Add
the ginger. Remove from the heat and let stand until cool,
or overnight. Again bring the syrup to a boil. Simmer,
stirring occasionally, for 1 to 3 hours, or until the
ginger is translucent. If the syrup thickens too quickly,
thin with a little hot water. Remove the pan from the heat
and set the ginger pieces on a wire rack to dry for a few
hours. Roll them in granulated sugar and store in a glass
jar. Young tender ginger works best.
TO MAKE IN A PRESSURE COOKER: Using 15 # PSI
Place ginger on a rack and fill cooker with water until the
ginger is submerged. Cover and cook on high until your
rocker jiggles. Reduce heat yet maintain a gentle rock -
cook for 13 minutes.
Use a semi-quick release (flip rocker to where the steam
releases).
Once cooled - empty and refill with fresh water.
Repeat above EXCEPT once you lower temperature - maintain a
gentle rock for 10 minutes.
Do the semi-quick release again.
Drain and cool the ginger.
Prepare the simple syrup (sugar, water & corn syrup) in the
cooker without the lid.
Add the ginger, bring to a boil and maintain a simmer
(WITHOUT THE LID) for approximately 1 1/2 hours or until the
ginger is translucent. Be sure to stir occasionally.
Remove ginger and cool on wire racks for a few hours. Roll
in granulated sugar and store in a glass jar.
