Ginger, fresh-ground:

[camper226]

I made chicken biryani yesterday and ground up most of a piece of fresh ginger for use in the recipe.

I'm wondering if the stuff in a jar (ginger paste) is just as effective. It certainly keeps longer and is convenient.

[GB]

Originally Posted by camper226

I'm wondering if the stuff in a jar (ginger paste) is just as effective.

Nope not by a long shot. That is not to say the jarred stuff does not have its place, but fresh ginger is worlds better than the jarred.

[Bigjim68]

I seldom used ginger until a year or so ago. Then only in the ground form. Lately, I find that having it around I use it more and more. I buy the smallest piece I can find, and it will keep a month or so, long enouth for me to use it up. Never used the jarred ginger. GB, isn't it pretty much a candied product?

[GB]

Nope not at all. Candied ginger is a completely different animal. Jarred ginger is pre-ground into a paste. Think of it similar to jarred minced garlic. It is OK in a pinch, but fresh is so much better.

[Bigjim68]

Thanks. Never used either candied or jarred. You are right, fresh is so much better. One of the few useful kitchen gadgets I have recently purchased are those microplanes. I really think that I did not use ginger as I did not know how to grind it.

[GB]

Candied ginger is delicious and makes a great snack as is. If you like ginger and see candied ginger in the store you should really buy some to taste. It is great stuff.

[QSis]

Camper and BigJim -

I buy a "finger" of fresh ginger, peel it and cut it into nickle-sized pieces. Put them in a small jar, like an empty capers jar, and fill up the jar with sherry.

Keeps in the fridge for just about EVER!

Lee

[kitchenelf]

Originally Posted by QSis

Camper and BigJim -

I buy a "finger" of fresh ginger, peel it and cut it into nickle-sized pieces. Put them in a small jar, like an empty capers jar, and fill up the jar with sherry.

Keeps in the fridge for just about EVER!

Lee

HEY!!!!!!!!!!!!!! I was going to post that! Yep, I use dry sherry too. I just keep mine on my open pantry shelf.

[suziquzie]

I mulch it in the food processor and freeze it in 1 TB clumps in the Glad press n seal.

[silentmeow]

I buy a nice fresh piece from the Asian market down the road and after double wrapping it goes in the freezer drawer. When i need some I use a tiny grater and grate off what I need. Fresh is so different. I've been using the same root for 6 months now and it tastes great. Added to say that I don't use as much since the kids left and DH suddenly decided he didn't like ginger! Go figure. I love the stuff.