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Old 07-26-2007, 03:14 PM   #11
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You can also store whole unpeeled fresh ginger in a plastic bag in the freezer & just peel & grate as you need it without thawing.
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Old 07-26-2007, 03:24 PM   #12
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Saw in Cook's Illustrated in quick tips saving fresh ginger as cutting root in 1 inch pieces and freezing in a zip lock bag. Thaw peel and chop or grate as required. Keeps one month or longer.

Say Bknox the sherry did well for the ginger but did you taste what the ginger did to the sherry? Might be interesting to do an infusion of sherry rather than save the ginger.
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Old 07-26-2007, 03:48 PM   #13
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Quote:
Originally Posted by oneoffour
Say Bknox the sherry did well for the ginger but did you taste what the ginger did to the sherry? Might be interesting to do an infusion of sherry rather than save the ginger.
Why not do both? I do - I've had the same jar in the fridge for more years than I remember, I just add more ginger and sherry as needed

The thing about the sherry is that the alcohol helps preserve the ginger, so it lasts as long as you keep adding to it.
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Old 07-27-2007, 08:53 AM   #14
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I keep mine in the freezer and grate it with a microplane, like Andy.

The sherry idea sounds good to me, however. If I ever get to a real liquor store, maybe I will buy some. (No sherry lurking with the Bud, wine coolers and Jack at the gas station--I looked.)
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Old 07-27-2007, 02:31 PM   #15
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Hmmm seems I didn't ask the question just right. I make my own herbal vinegars. I'll do wine reductions. I could go to the liquor store and get ginger brandy. I wanted to know does the stored ginger impart a ginger flavor to the sherry or does its taste remain the same? Do you ues the dry sherry or the sweet sherry?
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Old 07-28-2007, 11:11 AM   #16
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Yes, the ginger will flavor the sherry. I'd use dry sherry as it is a sub for rice wine in Asian dishes.
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