Stumbled on something tonight.... if you chuck a lump of ginger in the freezer, it is much MUCH easier to grate! It grates fine and even, the little fibrousnesses grate properly too.
Hm, sounds like a great tip there - never tort of that. I guess there is little change to the flavour and bite of the ginger as well, right?
I so far have used this lump of ginger for curry-type things, so can't say for sure. Made a Laksa-type thing last night which tasted great, and the ginger's pretty important in that, so assume it's all OK! I like this because your bit of ginger doesn't shrivel in the fridge, you always have it, and it grates really neatly and easily. Might try making ginger tea with it and see if it's gingery enough.
Another way of preserving ginger is to peel it (though I'm not sure if that is *necessary* -- maybe you could just scrub it clean?) and immerse it in fortified plonk in the fridge. Sherry works well.
Don't know about the grating characteristics as I've only ever chopped it, but it keeps very well -- I've got a test batch that will be four years old on 30 June (send it a birthday card 🙂 -- and you end up with a supernatant of ginger wine. :-)
> Stumbled on something tonight.... if you chuck a lump of ginger in > the freezer, it is much MUCH easier to grate! It grates fine and > even, the little fibrousnesses grate properly too.
Hm, sounds like a great tip there - never tort of that. I guess there is little change to the flavour and bite of the ginger as well, right?
I so far have used this lump of ginger for curry-type things, so can't say for sure. Made a Laksa-type thing last night which tasted great, and the ginger's pretty important in that, so assume it's all OK!
Quoted message said:
Another way of preserving ginger is to peel it (though I'm not sure if that is *necessary* -- maybe you could just scrub it clean?) and immerse it in fortified plonk in the fridge. Sherry works well.
I usually just scrub the ginger clean. Peeling it just takes too long 🙂
Quoted message said:
Don't know about the grating characteristics as I've only ever chopped it, but it keeps very well -- I've got a test batch that will be four years old on 30 June (send it a birthday card 🙂 -- and you end up with a supernatant of ginger wine. :-)
That's what I tort - the flavour of the ginger would be infused into the wine so one would expect not to get the full flavour of the ginger if it was used in cooking.
I guess if one had enuff of that lovely ginger wine, who really cares if whatever dish one was preparing tasted gingery? 🙂)
