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Ginger

post #1 of 26
Thread Starter 
I love Ginger,

What do you like to create using ginger?
Do you like it fresh,preserved?
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #2 of 26
Fresh fruit salsa for grilled fish or chicken
fruit of choice
garlic
ginger (fresh)
red pepper
mango vin. or apple cider vin.
red onion
(optional cilantro)

Ginger in chicken wontons
Dried ginger in spice cookies also candied ginger
Ginger Tea
Ginger in peach pie
Ginger in fried rice
hmmmmm it's a staple in my kitchen now what else do I use it in?????.....
cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 26
I use ginger mostly in its fresh form, either grated or finely julienned for all my indian dishes.

Ginger-Mustard Sauternes Sauce (Charlie Trotter's) is a perfect accompaniment for free-range, grain-fed chicken.

I too, love preserved ginger, preferably homemade. (CT's recipe for it is uncomplicated).

Ginger and bittersweet chocolate are a great pairing.

:p
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
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post #4 of 26
I love ginger...I keep fresh gingerroot frozen to grate in oriental dishes.
twy
~Curry Lover~
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twy
~Curry Lover~
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post #5 of 26
Ginger juice and sesame oil over oriental noodles .

Ginger granola.

A slice of ginger in chamomile tea.

Ginger shortbread.

(Never tried this, but it sounds good):
Shrimp and ginger kebabs on the grill.

Ginger and brown sugar carrots.
post #6 of 26
Candied in biscotti.
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
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"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
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post #7 of 26
Thread Starter 
Momoreg,

I do a grilled prawn appitizer with a gingered,sweet and sour pickled mango spears.

Shroom..Mango vin? Do you make it?

Or is it something you buy.
Haven't seen it.

Ginger-lemongrass-green tea broth for sukiyaki duck

Beef carpaccio,with a herb salad,lime-lemongrass oil and frizzeled fried ginger

Ginger-mustard sauce sounds good kimmie,
What does Trotter use it with?
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #8 of 26
Cornish game hen, potato pavé, cc

It's in his Kitchen Sessions cookbook.

Silly me, I used a $38 bottle of Sauternes to make the sauce...that's all I could find! I guess I won't have to stress that the sauce was spectacular!

:p
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #9 of 26
Thread Starter 
The better the wine,The better the dish!!

Grilled ahi Tuna with a jicama-ginger-blood orange relish.

Ginger-macadamia ice cream
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #10 of 26
Add Candied ginger and mandarine orange peel for a lovely spin on traditional creme brulee.
post #11 of 26
Ginger is absolutly essential in scones!!
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #12 of 26
Ginger was consumed by the French in WW1 to keep warm.

I make herbal teas infused with it occasionally.

It's mixed into salad dressing made with balsamic vinegar. :eek:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

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Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #13 of 26
I've recently tried freeze-dried ginger - and I am reasonably impressed. Not the same as fresh, of course, but much better than powdered.

Has anyone else tried the new litehouse freeze-dried spices and herbs?
post #14 of 26
bought and good..Consorzio out of CA. I get it at the local grocery
Frizzled Ginger?????Howdjado that?
cooking with all your senses.....
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cooking with all your senses.....
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post #15 of 26
Thread Starter 
Shroom,
That's Micheal Chiorella of Tra Vigna in Napa who makes those Vins.

As for the ginger..Peel a long part of the root,Then using a vegetable peller slice very thin slices (With the grain)Stack them on one another and chiffanade as this as you can,fluff with you fingers and then fry in canola oil until lightly golden,drain on paper towel,keep in a dry spot. When you finish building your capaccio place a nice mound ontop of the hearb salad,It adds a great flavor/texture balance to the meat.
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #16 of 26
Ya Shroom,

Get on to his website called seasonbyseason.com and scroll down the main page to the featured links where you will find a shopping link for his products.

:p
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Reply
post #17 of 26

Ginger

I find the best way to keep ginger is to have clean sand and put the ginger in it in a cool dark spot.

I've have ginger looking fresh as store bought after a month. Freezing I find leaves it stringy and watery.

My favorite receipe is ginger ice cream.

Tomales
post #18 of 26
I would say I like it in ice cream but that hasn't quite panned out yet :lol:
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I'm a MAN, man!
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post #19 of 26

Just recently made Ginger syrup as a base for ginger brew (non-traditional as I just mix syrup with club soda) while also making ginger candy out of the same process. Only ingredients are ginger, sugar and H2O. I use 5 lbs of ginger at a time as I vend my beverage and candy for a local festival.

 

The soda turned out great and the candies are still being enjoyed by many.

post #20 of 26

I use a lot of ginger, mainly in stir fries and asian style stews.

I prefer to use it fresh, but will also clean and cut in 1 cm pieces and then freeze it. Works pretty good in my opinion.

I've also grated it and put in vinegar and in that case I seem to use the vinegar more than the actual ginger. And it turns pink.

 

I use powdered ginger as well....

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #21 of 26

I grate it and keep it in ice cube tray. each cube opening holds about 1 1/2 ounces.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #22 of 26
Quote:
Originally Posted by chefedb View Post

I grate it and keep it in ice cube tray. each cube opening holds about 1 1/2 ounces.



Ice cube tray--that's smart!

post #23 of 26

I agree,

 

Sometimes I don't put the ginger in trays, leave in a zip lock bag (air out) and when I need it , grate it frozen, works like a charm. 

 

This year the Moscow Mule has been a very big hit in our family- (all the sisters). I have been using garden mint and candied ginger to flavor it up. Basically its just vodka, ginger beer, 1 tsp sugar ( dieting, then no sugar or sub) , lots of ice, fresh mint leaves (chiffonade) and rim the glass and then drop in a few pieces of candied ginger.

 

Oh making macarons with dark chocolate with ginger filling......

 

And the taste of fried ginger on a carrot soup (don't know if that was mentioned)

 

Nice thread..........

Petals
Réalisé avec un soupçon d'amour.

Served Up
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Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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post #24 of 26

Can anyone tell me about how long to cook ginger in a pressure cooker?  I can't seem to get a good feel on a timing as apposed to cooking it in a pan for a length of time...:rolleyes:  thanx!!

post #25 of 26

Hello Cape Chef,

 

I like most of the people, make candied ginger, the syrup, & cookies.  I now am on a quest to create my own recipe for "ginger Pizzelles" . I  just need to calculate the amount of fresh ginger to use.

 

I also keep in the house a box of "Ginger Honey Crystals" made by Prince of Peace Enterprises Inc., of China.  It comes in a nice golden yellow box with a piece of ginger on the front of box. It has 10 packets inside. I use about 1/2 tsp. in my coffee in the morning or some in my hot tea.  The "Ginger Honey Crystals" can also be used alone as a hot beverage or cold beverage. lots of good options.

 

I think this a nice thread a well...

post #26 of 26

Apart from the obvious use in asian cooking - grated fresh ginger, lime juice, pinch of sugar, mineral water. Kills a hangover like nothing else. Fill a bottle and let it rest in the fridge for a couple of days for the flavours to diffuse into the water.

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