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Candied Ginger - how to make tender

post #1 of 3
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?

post #2 of 3
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.
post #3 of 3

Hello all!


I too have tried this same exact method. Cooking longer, cooking shorter, the changing of the water either once OR several times, either adding more sugar or less sugar, tried adding honey, "that helped some"  But if ginger is made by a manufacture what is their process of doing this?


I also noticed on YouTube an Asian women used her "pressure cooker" now that I have not tried. I do have my own pressure cooker. but the question is how long to cook it? the amount water & sugar used. 


Has anyone else heard of using this unit?  or how a ginger manufacture  processes the ginger to sell at the super market. The bought ginger candy at the market is so tender you can almost cut it with a spoon.




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