New Posts  All Forums:Forum Nav:

Ginger garnishes.

post #1 of 6
12/14/09 at 9:04pm
Thread Starter 
I'm making a pear-ginger cheesecake, and I want to make candied ginger roses for garnish. I would like to have a colour similar to pickled ginger. Will beet juice/powder achieve this? And if so, should I colour the ginger before, during, or after candying?

Thanks!
Reply

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
Great product that allows you to manually adjust the sharpening angle for each knife
post #2 of 6
12/15/09 at 6:52am
Kim,

You might want to color before you sugar. I understand beet juice but red food color is so much quicker, you can vary the color pinks for depth, immerse the softened ginger in a light pink color and then dip the bottom in a darker pink to have a nice contrast of colors. If you decide to use beet juice (nothing wrong with that ) use the same principle, have a darker shade at the base.
Candy the rose after and let it solidify. There are many techniques for this....je crois.

A thought.....

Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Fruitcake - decorated
(5 photos)
Victorian cupcakes
(10 photos)
Reply
post #3 of 6
12/15/09 at 11:59am
Thread Starter 
Ah, makes sense. Thanks!
Reply
post #4 of 6
1/2/10 at 1:20pm
How about candying a rose made from the pink pickled ginger that is served with sushi?
Is it the type of vinegar that lends that pink color?
Success is getting to eat your mistakes along the way.........

35 years of baking and pastry making, and every day still brings new learning opportunities.
Happy Baking! Cheers! Mr. Pastry
Reply
post #5 of 6
1/2/10 at 3:15pm
"Sushi ginger" is called gari in Japanese. It can sometimes naturally be a very pale pink, but if it's commercially made and the pink has any depth to it -- it's not the vinegar, it's food coloring.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #6 of 6
1/3/10 at 1:22am
Thread Starter 
Actually that was my first thought, but I was concerned about the flavour.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
Great product that allows you to manually adjust the sharpening angle for each knife