Ginger

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Ginger

Did you know that this peppery root is used to flavour some commonly known treats such as Ginger Ale, ginger snap cookies, and ginger beer?

Commonly used in Asian cuisines for its robust flavour, it is also renowned for its healing properties. It’s known for being an antioxidant, anti-inflammatory, and even helps with nausea – ever been told to drink flat ginger ale when you aren’t well?

 

How to Pick Ginger:

There are two types to choose from: Young, which has a pale skin, is smaller, and is very tender and mild in flavour and Mature, which has tough skin and has a more fresh and spicy aroma.

Select the hardest and heaviest root with smooth skin. Avoid roots that are wrinkled and light (this is a sign that it has dried out). A great way to tell of it is fresh is if you can cleanly snap off a piece.

 

How to Store Ginger:

If fresh and firm, it can stay on your kitchen counter for a week. However, after that 1 week, it should be stored in your refrigerator for 2-3 weeks. Ginger can also be frozen, just wrap tightly and it will keep for up to three months.

 

How to Prepare Ginger:

Ginger is really versatile and can be added to many kitchen creations such as baked goods, curries, salad dressings, stir fries, a healthy smoothie, or a soothing tea.

When using young ginger, you can either peel it or leave the peel on. When using mature ginger, you should peel it because it has a tougher skin.

1-inch piece (mature) = 1 tablespoon minced

 

Kary’s Ginger Tips:

  • I like to always have ginger on hand for a quick weeknight stir-fry or curry. All you need to do to prep for quick access is peel it, cut into 1-inch thick pieces (this is generally the amount most recipes call for), and freeze. When ready to use again, you can either grate from frozen or allow it to thaw and then slice.
  • A few slices added to chicken noodle soup adds a great flavour.
  • If you have a juicer, try juicing oranges and beets with a small piece of ginger. It’s absolutely delicious!
  • The root can be very fibrous, which can make it tough to grate. If you rotate it as you grate, it will make it easier to grate.
  • A garlic press is a great tool if you want to quickly juice your ginger.

 

What Does Ginger Go Well With?

Ginger goes well with: apples, basil, beef, chocolate, cilantro, cream, cumin, lime, onion, scallions, sesame oil, shrimp, soy sauce, sugar, chicken, cinnamon, curries, fish, garlic, honey, lemon, and pears.

 

Ginger Flavour Combinations:

Ginger +
Cream + Honey

Cilantro + Scallions + Garlic

Beef + Broccoli + Soy Sauce

Celery + Carrot + Garlic

Carrot

Soy Sauce

 

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