"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 10-18-2006, 03:44 PM   #1
Assistant Cook
 
Join Date: May 2006
Location: NY
Posts: 16
Question Ginger slices for sushi

hello everyone,
its been awhile since my last post, but I'm happy to say that I've been experimenting and trying new techniques and such.
anyways, I've been trying to make the ginger slices served with sushi. the recipe I got was to salt peices of ginger, and then lit it sit in a solution of vinegar and sugar for a week. well, I've done that and it doesn't look right. it doesn't have that characteristic pink color.
do I just need to wait longer? am I missing something?

all help is appreciated!
BoyWithSpoon

__________________

__________________
BoyWithSpoon is offline   Reply With Quote
Old 10-18-2006, 03:59 PM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Hi there!

This is what I found. Maybe it will help. I have bought homemade pickled ginger from an Asian market that I frequent and it wasn't pink either.

I would rinse the salt off before pouring the vinegar solution over it.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-18-2006, 04:01 PM   #3
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
I think you should preserve it a bit longer if you want that pinkish colour. Personally, I prefer a whitish colour, just like the ones packed in jars found in Asian supermarkets. But I do not wish to trade colour for additives.
__________________
boufa06 is offline   Reply With Quote
Old 10-18-2006, 04:22 PM   #4
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
I have always assumed the pink slices were artificially colored.
__________________
Gretchen is offline   Reply With Quote
Old 10-18-2006, 05:18 PM   #5
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
I always assumed they used red wine vinegar or some sort of reddish vinegar to add the color.
__________________
college_cook is offline   Reply With Quote
Old 10-18-2006, 05:36 PM   #6
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Supposedly the color happens naturally but I read where it can be enhanced by a bit of grenadine.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-18-2006, 07:23 PM   #7
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
......will you become YoungManWithFork soon? :cheeky-smiley-004:

(come on - I'm not the only one that thought of it!) - lol

Sorry BoyWithSpoon

Did your ginger turn at ALL? I don't think it's going to matter in the taste IMHO.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-18-2006, 07:29 PM   #8
Head Chef
 
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
Quote:
Originally Posted by kitchenelf
......will you become YoungManWithFork soon? :cheeky-smiley-004:

(come on - I'm not the only one that thought of it!) - lol
I thought it, but refrained. I wish I hadn't, but sometimes I am just so restrained!
__________________
bullseye is offline   Reply With Quote
Old 10-18-2006, 07:38 PM   #9
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
I believe I read somewhere that you need to use VERY fresh, young ginger. I grow a little in the garden, and when it's very fresh and young, you can rub off the skin with your finger. The ginger is also a little bit pink.

However... since I've never made it, I'd hazard a guess at the food colouring ...
__________________
cliveb is offline   Reply With Quote
Old 10-18-2006, 08:02 PM   #10
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
clive - yes, I have been reading that same thing about the young ginger. I also read something interesting - it said if you are using an older ginger pour boiling water over it for about 30 minutes - drain - then start the vinegar/water process - this one didn't even use any salt.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Tags
None

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.