"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-28-2011, 10:19 AM   #21
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 9,557
I keep a hand in the freezer at all times. I NEVER peel it, grate on microplane or shave with a knife while frozen for marinades and stir frys.
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 02-28-2011, 11:10 AM   #22
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,731
Quote:
Originally Posted by msmofet View Post
I keep a hand in the freezer at all times. I NEVER peel it, grate on microplane or shave with a knife while frozen for marinades and stir frys.
I too have it in the freezer at all times. I wrap it in aluminum foil. I never peel it, I use a stainless-steel rasp I got at Lee Valley Tools:

Stainless-Steel Rasp and Zester Holder - Lee Valley Tools
__________________

__________________
CWS4322 is offline   Reply With Quote
Old 03-05-2011, 03:16 PM   #23
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I like to peel a hand (whatever) of ginger, cut into 1/2 to 1 inch chunks, put in a mason jar, then cover with sake or vermouth. It lasts a long, long time,and the liquid can be used in your stir fry sauce (or in a salad dressing).
__________________
Claire is offline   Reply With Quote
Old 03-05-2011, 04:44 PM   #24
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,731
Quote:
Originally Posted by Claire View Post
I like to peel a hand (whatever) of ginger, cut into 1/2 to 1 inch chunks, put in a mason jar, then cover with sake or vermouth. It lasts a long, long time,and the liquid can be used in your stir fry sauce (or in a salad dressing).
Oh--cool. I'm going to try that.
__________________
CWS4322 is offline   Reply With Quote
Old 03-05-2011, 05:34 PM   #25
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
You can also make ginger syrup and use it over fresh fruit, especially if the fruit doesn't have enough taste - this picks it right up. Here's one I've used many times over fresh melon:
MELONS WITH GINGER SYRUP
Melons with Ginger Syrup - Fine Cooking Recipes, Techniques and Tips

It's also great in marinades for fish, chicken, etc. with garlic, lemon juice and/or orange juice, soy sauce...
In soups, such as Carrot/Ginger soup, vinaigrettes, and Asian dipping sauces.
__________________

__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Reply

Tags
cooking

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


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.