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08-10-2008, 12:30 PM
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#1
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Assistant Cook
Join Date: Apr 2006
Location: Brantford, Ontario
Posts: 21
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Ginger, fresh-ground:
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.
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“Imagination is more important than knowledge. For while knowledge defines all we currently know and understand, imagination points to all we might yet discover and create.” -- Albert Einstein
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08-10-2008, 12:33 PM
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#2
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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Quote:
Originally Posted by camper226
I'm wondering if the stuff in a jar (ginger paste) is just as effective.
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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.
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08-10-2008, 01:57 PM
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#3
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Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,315
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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?
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08-10-2008, 02:07 PM
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#4
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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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.
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08-10-2008, 02:13 PM
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#5
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Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,315
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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.
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08-10-2008, 02:16 PM
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#6
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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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.
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08-10-2008, 03:04 PM
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#7
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Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
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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
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08-10-2008, 08:32 PM
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#8
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Quote:
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
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HEY!!!!!!!!!!!!!! I was going to post that! Yep, I use dry sherry too. I just keep mine on my open pantry shelf.
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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08-10-2008, 09:25 PM
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#9
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Chef Extraordinaire
Join Date: Nov 2007
Location: MN
Posts: 11,488
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I mulch it in the food processor and freeze it in 1 TB clumps in the Glad press n seal.
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Not that there's anything wrong with that.....
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08-30-2008, 08:54 PM
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#10
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Senior Cook
Join Date: Sep 2005
Location: Michigan, USA
Posts: 300
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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.
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