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Candied Ginger - how to make tender

post #1 of 2
8/7/09 at 8:27am
Thread Starter 
How can I make candied ginger tender?
I have tried longer and longer cooking times in an attempt to eliminate all fibers - but still get some.

Is there a technique to tenderize the ginger?

Does letting it sit for awhile (eg a month?) help tenderize it?

I am using grocery store ginger. I recall some commercial ginger products that refer to using 'young/tender' root - is that the key?


thanks
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post #2 of 2
4/20/10 at 1:38pm
Hope this helps.

You can use the menu calcalator to readjust the recipe.
1 pound of ginger, 1 pound of granulated suga, plus more for coating, 1/3 cup of water.

Peel the ginger and slice 1/4 inch thick. Place the ginger slices in the sauce pan and add enough water to cover. Simmer over low heat until the ginger is tender, approximately 40 minutes. Drain , discard the the liquid.

Place 1 pound granulatedsugar in the empty sauce pan, add 1/3 cup waterand stir to moisten all the sugar. bring to a boil add the drained ginger slices and boil gently, stirring frequently until the ginger looks translucent. about 20 minutes.

Reduce the heat and simmer until the syrup is quite thick. The syrup is likely to form lumps if you cook it to long. This is alright:however you should remove any large lumps that stick to the ginger pieces.

Using two forks remove the ginger pieces and toss them in the granulated sugar   to coat.Place the piece in single file on a baking sheet andlet cool over night.in a warm place. When cool place in a air tight container. they will last up to six months.

Use ginger pieces that are as large as possible and cut the smaller pieces on the bias.to them them more uniform.

The Professional pastry Chef, Bo FriBerg, pp 15-16

Sure hopes this helps.
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