fresh ginger
tastes and smells so good, but it's always sold in this big huge knots and i only ever use a little bit of it. before the thing starts rotting in my fridge, anyone have any good recipes that make use of fresh ginger? vegetarian/pescatarian recipes preferred, please :)
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
20 Comments:
Candied ginger is always yummy.
You can also try grating it and making ginger ice cubes (like people do with garlic or herbs) for later use.
gingercookiewithlime at 11:18PM on 06/17/09
You can always freeze ginger to keep it much longer. I usually cut it into smaller pieces (so I can just take out what I need later, not having to cut a big frozen knob), then put the pieces in a plastic bag, squeeze the air out and put it in the freezer. Freezing does affect the texture (it'll get mushier), but *not* the taste; so if you're cooking with it (where texture isn't crucial), it's not a problem at all.
Recipe tips: try adding a few slivers of fresh ginger along with the garlic when stir-frying vegetables.
You can also easily make 'ginger tea', here's a recipe. It's great for a cold winter's night, or when you're having a cold/flu. It can also help soothe nausea and a troubled tummy.
cucumberpandan at 12:27AM on 06/18/09
The previous comment about freezing ginger is a great one- if you let it thaw slightly, you can chop off a chunk and use it just as you would fresh. I never thought to pre-grate it and freeze it in chunks, that's pretty clever.
The link that follows will take you to one of the best uses for ginger ever- the Ginger Rogers cocktail. http://catboyskitchen.wordpress.com/2007/08/16/ginger-rogers/
CatBoy at 1:24AM on 06/18/09
Yeah freeze it. BF uses it because we live on a houseboat and he eats raw ginger to stabalize sea sickness. Plus I use it to add flavor to soups, and all sorts of other dishes.
pjracz10 at 2:10AM on 06/18/09
i just break off whatever size knob i need at the grocery store. i prefer fresh to frozen.
dmarina at 2:38AM on 06/18/09
This recipe for homemade ginger ale sounds amazing (and uses a lot of ginger) - I have been meaning to try it.
producestories at 6:28AM on 06/18/09
have to agree with candied ginger, also a big batch of ginger sugar, ginger ale and lets not forget ginger cookies. I love ginger!
huneybumper at 7:58AM on 06/18/09
Peel and slice. Pickle slices or store in sherry, brandy, rice wine vinegar orice wine winegar-soy sauce combo in a clean jar in the frig. Lasts a long time (a couple of months) but not as long as freezing.
No time right now, but will look up the pickled ginger recipe later and post it.
CJ McD at 8:56AM on 06/18/09
As luck would have it--- Found it.
I always wonder what to do with my extra ginger. I usually cut into small chunks and freeze it. Frozen ginger is easily grated. Sometimes I peel it and submerge it in rice wine vinegar, sherry or brandy to preserve it longer and keep it handy in the refrigerator. Then I ran across this recipe for pickled ginger and wondered why I hadn’t thought of this before. It’s a great addition to stir fries or asian slaws. The juice is good sprinkled over regular or fried rice too.
Pickled Ginger
1 large piece of fresh ginger root (about 10 oz.)
3/4 cup rice wine vinegar
1/2 cup white or cider vinegar
2 tsp. soy sauce
1 tsp. white sugar
Tip: To peel ginger easily, scrape the skin off with the side of a teaspoon.
Peel the ginger and cut into pieces 1/2 to1 inch in length. (Slice thinner if it is your preference.) Remove hot jars from hot water bath and pack ginger into the jars.
In a small saucepan, bring vinegars, soy sauce and sugar to a boil.. Pour hot solution over the ginger within 1/2 inch of the jar rim. If canning, process for 10 minutes.
If not canning, store in refrigerator. Ready in approximately 10 days.
Makes 2 half pint or 4 half cup jars.
CJ McD at 8:57AM on 06/18/09
I peel and freeze whatever size chunk I have leftover. Then I just grate it while frozen. It is much easier to grate and makes a delightful ginger "snow" that is more finely grated than when raw, evenly distributing flavor throughout what you are cooking. However, it does lose a bit of punch, so I end up using a little more than I would have if it were still fresh.
marinelm at 9:43AM on 06/18/09
@marinelm - I agree - I really like that when you grate frozen ginger, it has the "snow-like" consistency and is not fibrous and chunky. I like this method in my recipes and like you said, just add a bit more. Also, another great thing about frozen ginger is that it does not need to be peeled.
bareneed at 9:51AM on 06/18/09
@marinelm I do the same thing.
hmw0029 at 10:34AM on 06/18/09
i wish this thread had been posted about a week ago...just had to chuck a big knob away. don't know why i didn't think to ask people on here. at least i'll be prepared for next time.
btw, i use it in my juicer for a variation on smoothie and juice drinks.
gastronomeg at 11:11AM on 06/18/09
I'll try to find it, but I have somewhere at home recipes for carrot ginger juice and carrot ginger soup that I tried some time ago. I'm sure there are a ton of recipes online.
The one thing I do remember about them is that the amount of ginger listed needed to be pared down since it's an overwhelming flavor. :)
Cassaendra at 11:16AM on 06/18/09
I recently made a simple syrup infused with ginger - slice it up (no need to peel) let it come to a boil, turn off the heat and let it sit for awhile. Good in iced tea, just plain water, in fruit salad - any anything else you can think of. Got it from an epicurious recipe for a fruit salad.
maryannm at 12:56PM on 06/18/09
I always break off the size I think I'll need. Usually, about two thumb sizes are enough for a good quantity of Korean cooking that week. AND buy it at the Asian markets, always cheaper and usually in better shape.
I usually try to marinate a bunch of Korean short-ribs or pork chops for Korean bbq, portion and freeze after it's marinated for a few hours. That way I use up all the ginger, garlic, scallions before they sprout or turn yucky.
The previous suggestions are excellent, but one I didn't see is Ginger Beer! A little Jamaican restaurant used to make their own...hmmm, I wonder how they got around the Alcohol Control Board? Anyhow, so tasty and so easy. Lots of fresh grated ginger, a gallon of water, a cube of yeast, generous amount of sugar as the ginger has a bite and the yeast will eat and convert some of the sugar (mostly creating bubbles and a miniscule amount of alcohol). We use a gallon plastic jug or beverage cooler when making it. Leave out for an hour or so, then keep chilled or the yeast will go nuts. Serve cold over ice with a lime. Or to make a Dark and Stormy: Gosling's Black Seal Rum, spicy ginger beer, lime, on ice. Ahhhh. Also, with the leftover ginger beer, make a reduction, it makes an excellent addition to bbq-sauce or any glazes for roast chicken, wings, pork ribs.
wookie at 2:05PM on 06/18/09
i use it for vegetable curries or stirfrys. no real recipe though to share. or lentils. you can also make gingerbread. it also makes an excellent ingredient in a tofu marinade (but ive only used dried for that).
blizcheetah at 12:31AM on 06/19/09
yay, thanks for the all the tips guys! now i'm excited to make use of my lump :) much appreciation for the help!
billyburgwife at 12:38AM on 06/19/09
Maybe try pickling some ginger so you can have it in the house to serve with sushi or fresh fish dishes? I can't get enough of pickled ginger :)
Hillary
Chew on That
Chew on That at 4:45PM on 06/19/09
@Hilary, those are made with young ginger only available in early summer. They have delicate skin and are much less fibrous than regular ginger. I haven't seen them sold around here :(
hmw0029 at 4:58PM on 06/19/09