Cook_19981
Senior Cook
- Joined
- Nov 14, 2012
- Messages
- 100
I freeze ginger all the time. When I thaw it to use, it seems waterlogged and soft. Is there any solution? I understand that it has a high water content...
I freeze ginger all the time. When I thaw it to use, it seems waterlogged and soft. Is there any solution? I understand that it has a high water content...
I used to freeze ginger and just grate frozen ginger with a microplane.
Now I just peel the fresh ginger, break it up into pieces and submerge it in a plastic container of dry sherry in the fridge. This way you get ready-to-use ginger for a dish and ginger flavored dry sherry too. Ginger kept this way will last forever.
CWS4322 said:I am in the "freeze it" camp. I use a microplane to grate it. If I know I'm going to make something where I want sliced ginger, I buy it fresh. I find using a spoon to peel it is the easiest way to peel it.
bakechef said:I bought some in a tube from the Asian market on a whim, I was shocked at how good and pungent it was. It lasted a few months in the fridge. I don't believe that it contained any additives. This is my go-to ginger now. And that reminds me that I need to go buy more!
We typically just buy what we need but I have seen the Sherry idea before and have been tempted to try it.
Andy, does the sherry affect the taste of the ginger at all?
We typically just buy what we need but I have seen the Sherry idea before and have been tempted to try it.
Andy, does the sherry affect the taste of the ginger at all?