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I always have some fresh ginger root in my fridge: I love to add some grated ginger in my sauces and dips. But the amount of ginger in my recipes is so small that every two weeks I find myself throwing away all those almost unused ginger roots... Is there some ginger-only (or ginger-based) dish that I can do for saving it from trash? |
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I used to have the same problem, then a friend taught me a neat trick. Ginger freezes very well, and lasts a LONG time. Freeze the whole root in a zip-lock bag. When I need it for a recipe, I can use it without thawing the entire root. Use a knife to shave the peel away, then use a microplane to grate the desired quantity. |
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You can make
Ginger tea is ready |
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You can make your own ginger ale. Grate 1.5 ounces of the ginger into a pan with 3/4 cup of sugar and a cup of water. Bring to a boil and then let cool. Strain out the solids. Put the syrup along with the juice of one lemon into a 2 liter soda bottle. Fill the bottle with water. Add 1/8 tsp of yeast. Put the cap on the bottle and let sit at room temp for up to 48 hours until the bottle gets rock hard. Put it in to the refrigerator to cool. Drink and enjoy your own ginger ale. |
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Pickled ginger (aka Gari), the stuff they serve alongside sushi, is super easy to make and a good way to use up a lot of ginger. It requires few ingredients and minimal effort to prepare:
To Prepare:
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You can add significant amounts of ginger to stir fries without overpowering the taste; and the same amount again just in the mixture you marinate the meat in. |
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Candied ginger keeps well, makes a tasty snack, a delicious addition to tea or cookies, and provides additional carbohydrates to brighten your eyes and lengthen your smile. |
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A self-saucing pudding with ginger tastes absolutely excellent. |
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Plant it in a container indoors and use it as needed. http://www.tropicalpermaculture.com/growing-ginger.html |
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My wife calls this a "Hot Toddy" but I'm sure that's something else. I just put a slice of ginger and a slice of lemon in a mug of water in the microwave for 2 minutes, add some honey - it's pretty good and it'll clear out your sinuses! |
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Combine equal parts of finely chopped ginger, green chili pepper, and garlic. This mix can be frozen and used for spicy dishes. A particular favourite is to make a savoury french toast/eggy-bread with a teaspoon of this mixture. |
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When making rice, add slices of fresh, peeled ginger. It will impart a subtle flavor, especially when making rice with coconut milk. Use 1 can coconut milk, 2 cups water, 2 cups jasmine or basmati rice, and 4 slices of fresh, peeled ginger. Cook rice according to package directions. Remove ginger before serving. |
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Ginger pasty sauce
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I usually use ginger with smashed potato + squash nutmeg (or similar). I cut the ginger in really little chunks and put that while the smashed thing is cooking, it spices a rather plain course and can surprise a bit people. Also, you can look at vindaloo paste which use ginger. |
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Late to the party, but you can also wash, peel (optional), then keep the ginger in the freezer wrapped in cling wrap until needed. It also helps with the grating when you go to use it. |
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