spork
Head Chef
Once in a blue moon, I will discover that my newly purchased root is a blue ginger.
It feels like I won the lottery. It's very different from regular ginger... not much fiber or moisture. Grated on a microplane, it comes out as a solid paste. Much less pungent in taste. A raw slice can even be eaten, the texture more like a root tuber. Aroma has a hint of smoke, I think.
Unfortunately, I don't have recipes that take advantage of it. Any suggestions are welcome.
It feels like I won the lottery. It's very different from regular ginger... not much fiber or moisture. Grated on a microplane, it comes out as a solid paste. Much less pungent in taste. A raw slice can even be eaten, the texture more like a root tuber. Aroma has a hint of smoke, I think.
Unfortunately, I don't have recipes that take advantage of it. Any suggestions are welcome.