"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 09-01-2011, 04:51 PM   #1
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,131
Blue Ginger

Once in a blue moon, I will discover that my newly purchased root is a blue ginger.



It feels like I won the lottery. It's very different from regular ginger... not much fiber or moisture. Grated on a microplane, it comes out as a solid paste. Much less pungent in taste. A raw slice can even be eaten, the texture more like a root tuber. Aroma has a hint of smoke, I think.

Unfortunately, I don't have recipes that take advantage of it. Any suggestions are welcome.

__________________
spork is offline   Reply With Quote
Old 09-01-2011, 07:06 PM   #2
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
Oh wow, I didn't even know there were two kinds! Mine isn't, I just sliced a hunk off the end to check!
__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 09-01-2011, 07:18 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,243
I may be wrong, but I thought blue ginger was another name for galangal, a distant ginger relative of ginger that looks nothing like what you have.

I think you have a piece of ginger with a dark ring around the perimeter.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-01-2011, 07:31 PM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Sounds like galangal to me.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-02-2011, 02:50 AM   #5
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
My first wife was a galangal
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 09-02-2011, 08:15 AM   #6
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,442
Every once in a while, I'll get a hand that will oxidize "blue" when peeled or sliced.

Craig
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 09-02-2011, 12:07 PM   #7
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 9,601
I thought this was going to be about Ming Tsai's restaurant
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 09-02-2011, 01:41 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,243
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
I thought this was going to be about Ming Tsai's restaurant

We ate there a couple of years ago and had a great meal!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-10-2011, 01:38 PM   #9
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,131
young ginger

I had never heard of galangal being referred as blue ginger, so I could be mistaken, too. I was simply taught to treat ginger that is marked with a blue ring differently. It can't be grated for its juice, for example.

Here's another type of ginger. It's called "young ginger," sometimes "spring." It, too, is different. For starters, its skin is edible. It's much more mild, virtually no fiber. Raw, its texture is more like a raw potato. Its gingerness creeps up from the back end of the palate. Grating yields a lot of liquid; a slice steeped in tea is one common use. This is also the ginger that is pickled into gari that is served as a palate cleanser at sushi restaurants.

I don't know if it is actually an immature ginger lily rhizome. I suspect instead that it comes out this way due to a different growing method, perhaps hydroponically. It might be hard to find, even at your local asian market. I don't use it often, so any suggestions for this type of ginger is also welcome.

__________________
spork is offline   Reply With Quote
Old 02-05-2014, 06:21 PM   #10
Assistant Cook
 
Join Date: Feb 2014
Location: Pahoa
Posts: 1
We have blue ginger growing in our property in East Hawaii. It is called blue ginger because of the blue flowers it produces. The roots grow differently from your standard culinary ginger. Instead of the branching roots which we are familiar with from the market, the Blue ginger has tubers which are attached to the main root structure by thin filiments of root. The tubers in my patch are usually about the size of a golf ball, and I have found them to be as large as a fist. They are crunchy and mildly sweet when raw with a texture similar to water chestnut.
Firefly is offline   Reply With Quote
Old 02-05-2014, 10:59 PM   #11
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
It isn't galangal, although galangal is sometimes referred to as blue ginger. The photo in the original post is a variety of ginger called "blue-ring ginger".

The first time I ran across it was at my local co-op. I bought some, not knowing it was a different variety than normal Chinese ginger. When I cut into it and saw that it was blue on the inside, I thought it was moldy and took it back to the store the next day. The produce manager explained that sometimes their supplier brings it in. It comes in labeled as ginger, and the only way to tell the difference (without cutting into it) is that the blue-ring variety tends to have more slender finders.

From what I understand, it's considered to be the best of the best, and it does seem to have a milder flavor. For juice or tea, I like the blue variety, but to be honest I prefer the regular stuff for cooking.
Steve Kroll is offline   Reply With Quote
Old 01-21-2020, 12:05 PM   #12
Assistant Cook
 
Join Date: Jan 2020
Location: Woodbridge
Posts: 1
Recipe Using Blue Ginger

I have a recipe for beef rendang that includes blue ginger.
laguna1902 is offline   Reply With Quote
Reply

Tags
ginger

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




All times are GMT -5. The time now is 09:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.