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10-18-2006, 02:44 PM
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#1
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Assistant Cook
Join Date: May 2006
Location: NY
Posts: 16
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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
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10-18-2006, 02:59 PM
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#2
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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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
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10-18-2006, 03:01 PM
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#3
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Executive Chef
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
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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.
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10-18-2006, 03:22 PM
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#4
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Assistant Cook
Join Date: Jan 2006
Posts: 1,694
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I have always assumed the pink slices were artificially colored.
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10-18-2006, 04:18 PM
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#5
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Head Chef
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
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I always assumed they used red wine vinegar or some sort of reddish vinegar to add the color.
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10-18-2006, 04:36 PM
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#6
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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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
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10-18-2006, 06:23 PM
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#7
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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......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
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10-18-2006, 06:29 PM
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#8
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Head Chef
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
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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
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I thought it, but refrained. I wish I hadn't, but sometimes I am just so restrained!
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10-18-2006, 06:38 PM
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#9
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Sous Chef
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
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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 ...
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10-18-2006, 07:02 PM
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#10
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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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
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10-18-2006, 09:20 PM
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#11
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Assistant Cook
Join Date: Jan 2006
Posts: 1,694
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Quote:
Originally Posted by cliveb
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 ... 
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Oh, I actuallly have some fresh ginger root--with the leaves on. There is virtually NO skin at all--and it is a bit pink veined. Interesting.
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10-19-2006, 01:38 AM
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#12
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Executive Chef
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
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BoyWithSpoon,
To add to my comments posted earlier, I used young ginger and after preserving it for sometime (in the fridge), it turned pinkish. Of course initially it was whitish. I ate quite a bit of sushi while in Singapore and the ginger pickle in there is always yellow. Maybe it is coloured with tumeric. Be it yellow, pink, red, the colour doesn't matter cos' the proof of eating is always in the pudding.
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10-19-2006, 03:16 AM
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#13
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Executive Chef
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
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The two common ways of doing it are:
1. Using young, pink ginger like clive suggested, or
2. Letting the ginger sit in your refer for a longer period of time (2-3 months). The ginger will then turn pink naturally.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
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10-21-2006, 04:42 PM
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#14
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Sous Chef
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
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Quote:
Originally Posted by ironchef
The two common ways of doing it are:
1. Using young, pink ginger like clive suggested, or
2. Letting the ginger sit in your refer for a longer period of time (2-3 months). The ginger will then turn pink naturally.
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Course, you could always tell it a very rude joke, then it would go pink with embarrasment
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10-21-2006, 04:47 PM
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#15
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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Quote:
Originally Posted by cliveb
Course, you could always tell it a very rude joke, then it would go pink with embarrasment 
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.......................
__________________
kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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10-23-2006, 08:14 AM
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#16
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Assistant Cook
Join Date: May 2006
Location: NY
Posts: 16
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Thanks for the help everyone!
Hopefully one day I'll graduate and become BoyWithFork. Till then...
-BoyWithSpoon
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10-30-2006, 11:14 AM
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#17
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Assistant Cook
Join Date: May 2006
Location: NY
Posts: 16
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hello everyone.
I've been working with the gari (sushi ginger) and just thought I'd provide an update:
1) I still haven't gotten that pink color.
2) Must use rice vinegar and not white vinegar (as I originally used).
3) adding some honey helps alot.
4) someone also told me to add some mint, but I haven't tried it yet.
5) I recommend slicing the ginger before pickling, at least a bit, because otherwise the slices are too firm.
-BWS
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11-03-2006, 11:16 AM
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#18
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Assistant Cook
Join Date: Oct 2006
Posts: 39
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Quote:
Originally Posted by Gretchen
I have always assumed the pink slices were artificially colored.
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Same here. If they don't taste weird, then you are doing somehting right.
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12-10-2006, 04:11 PM
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#19
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Assistant Cook
Join Date: Dec 2006
Location: Israel
Posts: 7
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Apple vinegar
Apple vinegar is also great for pickling ginger!
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