I cook one big meal a week maybe. Even if I put ginger in everything it
would take months to use up one ginger root. And lately I've been
fixing breakfasts more than meals.
Of course, I could candy what I don't use before it goes bad. But
that's a lot of time for one partial root. Freezing is easier, all you
need is a sharp knife.
Zsarnok
Rhyanon wrote:
> Freeze it, eh? Hm. Maybe worth a try. I usually keep a fresh rhizome in the
> butter shelf, since it's sorta humidity controlled. But then, so's my veggie
> drawer, so it's not too much a problem. Ginger keeps for a long time,
> actually...
>
> "Zsarnok" <zsar@nok.earth.link.net> wrote in message
> news:aBgsb.22016$Oo4.14775@newsread1.news.atl.earthlink.net...
>
>>Sound practical. Tried keeping ginger but it rots. You can freeze it
>>and shave off what you need, or grate it. But I've had my ginger thrown
>>away by helpful people who apparently thought it looked bad.
>>
>>Zsarnok
>>
>>Rhyanon wrote:
>>
>>
>>>I buy this Asian ginger candy, it's a sort of weird, gummy - like
>>>consistency of sugar and ginger. I melt them into teas, and stir fry
>
> dishes.
>
>>>"Zsarnok" <zsar@nok.earth.link.net> wrote in message
>>>news:CcPrb.21468$9M3.3016@newsread2.news.atl.earthlink.net...
>>>
>>>
>>>>I put a bit of candied ginger in the mulled cider and it took away the
>>>>bite from the other spices. I've developed a real appreciation for that
>>>>spice.
>>>>
>>>>Zsarnok
>>>>
>>>>Rhyanon wrote:
>>>>
>>>>
>>>>
>>>>>I cut them into what's called "supremes" of grapefruit -- basically
>
> it's
>
>>>>>sectioning it without the skin, pith, or peel using a terribly sharp
>>>
>>>knife.
>>>
>>>
>>>>>Then sweeten with a skosh of honey and a dab of ginger.
>>>>
>>>
>>
>
>
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