"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-05-2018, 01:48 PM   #1
Master Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 5,273
Fresh Ginger

My friend gave me almost 2 Lbs of fresh ginger. Very nice hands. Very firm and clean.
I have frozen smaller amounts before with relative success.
I don't use much ginger, but when I need it I never have it. So I am certain most will go to waste? I hope not, but I am a realist.

Suggestions on storage, long and short term are greatly appreciated. Or any ideas out of the box?

Thanks in Advance
John
Roll_Bones is online now   Reply With Quote
Old 12-05-2018, 01:53 PM   #2
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,047
Lucky you, RB! I freeze my ginger in a ziplock and grate as I go. I put the whole hand in and it lasts forever. Some here store their ginger in sherry, which also gives the sherry a nice flavor and apparently keeps for a long time.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-05-2018, 02:13 PM   #3
Executive Chef
 
Join Date: Mar 2008
Posts: 4,491
I put the hand, broken up, in the food processor, then grind it until it has very small pieces, like minced. (I don't peel it unless it is thick skinned.) Then I put it in a container with white wine mix it well. It keeps in the refrigerator for at least a year and I use it in ginger tea and stir fries and curries.
blissful is offline   Reply With Quote
Old 12-05-2018, 02:29 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,554
I'm one who keeps fresh ginger in a jar of sherry in the fridge. It keeps forever as far as I am concerned - I've been using the same jar for at least 20 years. I just add more sherry and ginger as needed.

You could also make candied ginger with some of it, which you can use in baked goods like quick bread and cookies: https://www.foodnetwork.com/recipes/...recipe-1944906

This leaves you with some ginger simple syrup, which you can use to make apple cider cocktails or ginger ale.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 12-05-2018, 02:57 PM   #5
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,796
I drink Iced Tea all year long, and keep a jug in the fridge at all times. I boil up fresh sliced ginger in water to add to it for both wonderful flavor and medicinal reasons.
It claims to have diuretic benefits, and I've noticed a marked difference in my fluid retention since I've added it.
Here's more on ginger water..
https://food.ndtv.com/health/6-ginge...ry-day-1692618
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-05-2018, 03:21 PM   #6
Executive Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 3,230
I am jealous! While I used to use ginger so often that I didn't even refrigerate it, I don't cook Chinese as often as I used to, but I still have to have it available when I want it. So when I see some very fresh ginger, I'll buy a generous amount of it, peel it, and cut it into the usual sizes that I use in recipes. Then I put the pieces in an oversized strip of a 6" wide Foodsaver roll, and vacuum pack it, before freezing it. Then, when I need some, I snip the tip off, cutting just enough to get a piece or two out, then I vacuum seal it again - this is the reason for the oversized bag. I do the same thing with galangal and fresh turmeric, when it looks really good at the Asian market. The stuff keeps forever this way, or at least until I use it up!


I actually have some "hardy" ginger (a perennial that survives my winters, that a Japanese lady gave me starts for years ago) growing out back, that pops up every year. It is used for the ginger shoots, that come up in the spring. Every 3 years or so I have to thin it out, by digging it up in October , and dividing it, and that's when I get some really fresh ginger!
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 12-05-2018, 03:21 PM   #7
Executive Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
I've been storing ginger in sherry in the fridge as well. I've done it for decades. I peel it before it goes into the jar, as it's easier to peel when dry.
tenspeed is offline   Reply With Quote
Old 12-05-2018, 04:08 PM   #8
Head Chef
 
Rascal's Avatar
 
Join Date: Jun 2018
Location: Christchurch nz
Posts: 1,384
Freezer for me as well. Wrapped in cling film. I use it a lot.

Russ
Rascal is offline   Reply With Quote
Old 12-05-2018, 06:35 PM   #9
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 27,767
Send a message via Skype™ to taxlady
I freeze it and I have some in sherry. Learned the sherry trick here at DC. The frozen stuff just gets broken up enough to fit whatever container I'm freezing it in. I don't bother to defrost it to grate or slice it.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 12-05-2018, 07:15 PM   #10
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 4,750
I peel, cut into 1/2 inch pieces and freeze. Take out what I need when I need it. Lasts for months ( probably more, I just usually run out after a few months).

I peel by scraping with a spoon. Saw it on he food network, and works like a charm.
larry_stewart is offline   Reply With Quote
Old 12-05-2018, 07:45 PM   #11
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,618
I cut mine in 1/2 inch chunks and store in the frig in vodka.
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 12-06-2018, 02:44 AM   #12
Master Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 5,273
Wow! Lots of good advice and out of the box thinking.
I think I will try 3 methods.

1) Freezing - Should I peel it first?
2) Fridge with sherry - Peeled I assume?
3) Fridge with vodka - Or was that freezer with vodka and I assume peeled?

Thanks friends. I can really count on you guys!
Roll_Bones is online now   Reply With Quote
Old 12-06-2018, 07:26 AM   #13
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,796
Candied ginger is good to eat just by itself. Sweet and spicy at the same time.
medtran49 is offline   Reply With Quote
Old 12-06-2018, 08:01 AM   #14
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,047
RB, when I freeze the whole hand I don't peel it, just grate, chunk or slice unpeeled from frozen. Your ginger should be nice and tender, you won't need to peel it unless you want to.

And I love candied ginger too!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 12-06-2018, 05:53 PM   #15
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by tenspeed View Post
I've been storing ginger in sherry in the fridge as well. I've done it for decades. I peel it before it goes into the jar, as it's easier to peel when dry.
Do you use a spoon as recommended or a veggie peeler. I have a serrated peeler and it works like a charm on the ginger. Much better than trying to scrape the peeling off with a spoon. And quicker.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-06-2018, 07:56 PM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,091
I have stored ginger both in sherry and in the freezer. The sherry in the fridge method is much better to me.
__________________
"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 12-06-2018, 10:06 PM   #17
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 4,750
Quote:
Originally Posted by Addie View Post
Do you use a spoon as recommended or a veggie peeler. I have a serrated peeler and it works like a charm on the ginger. Much better than trying to scrape the peeling off with a spoon. And quicker.
I have gotten bloody finger tips and knuckles from my serrated peeler, I'll stick to the spoon
larry_stewart is offline   Reply With Quote
Old 12-07-2018, 08:34 PM   #18
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,387
Quote:
Originally Posted by taxlady View Post
I freeze it and I have some in sherry. Learned the sherry trick here at DC. The frozen stuff just gets broken up enough to fit whatever container I'm freezing it in. I don't bother to defrost it to grate or slice it.
Me, too. Both frozen and in a jar of sherry
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 12-07-2018, 08:41 PM   #19
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 27,767
Send a message via Skype™ to taxlady
If you freeze the ginger and then thaw some later, the skin rubs off easily.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   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 09:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.