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6
votes
2answers
674 views

Ginger vs Ginger Root

Does anyone know if ginger root is the same as ginger? I have a recipe with dried ginger but can only find dried ginger root. Hopefully someone knows the answer
1
vote
2answers
192 views

Does ginger infused honey or vodka ever go bad food-safety-wise?

I have sliced ginger stored in a jar of honey, and another jar of a small ginger knob in vodka. Both were stored in the refrigerator. Both are about 2 to 3 years old. They do not have any off odors. ...
5
votes
2answers
162 views

What ginger compound is responsible for the 'kick'?

Mint's minty kick mostly comes from menthol and pepper from capsaicin. What is the equivalent dominant compound in ginger that gives it the characteristic kick? All i can tell is it's water soluble ...
4
votes
1answer
166 views

What causes changing blue and purple pigments in food?

I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they lose these colors when cooked. Why is this? ...
2
votes
2answers
125 views

Chinese cooking troubleshooting: still biting into pieces of ginger

I'm trying my hand at Chinese cooking. I doctored a mung bean soup that otherwise turned out okay. I took the spices, veg, added them to stock, waited till boiling over medium heat then simmered away ...
0
votes
2answers
81 views

How to store / what to do with leftovers from Ayurvedic ginger & tumeric cold/flu drink?

I've made an Ayurvedic drink for a cold/flu (though I adapted it to my tastes) - minced ginger and turmeric brought to a boil over medium high heat then simmered till it turns a dark amber color. ...
5
votes
1answer
129 views

Ginger precipitation

I make a ginger in alcohol product and am having a problem that I though you could help with. I juice fresh ginger root through a standard juicer, discarding the solids, then let it settle in the ...
1
vote
2answers
5k views

How long does ginger root last?

I bought ginger root months ago, and I didn't use all of it. I've kept it in the fridge and it still seems good. How long will it last?
4
votes
2answers
3k views

My ginger is moist and floppy… has it spoiled?

I have a piece of raw ginger root which I bought a couple of weeks ago and stored in the produce drawer of my fridge. I always store my ginger root this way, and it remains usable for weeks. Today I ...
27
votes
10answers
19k views

Does ginger have to be peeled? If so how?

I noticed that many recipes that call for ginger explicitly call for peeled ginger. When I use ginger I don't bother to peel it. As it is almost always minced fine the tiny bits of papery peel are ...
0
votes
1answer
3k views

Why does milk curdle after being boiled with ginger?

I had heard that raw or simply pasteurized milk does curdle if Ginger is put in it before it reaches its boiling point. Alright, so yesterday I boiled the pasteurized milk at 23:00. Room temperature ...
2
votes
2answers
236 views

How to prepare a ginger lime drink mixer?

I am trying to prepare a ginger lime (basil) drink mixer. It will be mixed with Whiskey the day of the event. Is it better to prepare a limeade via steeping or a syrup via cooking? Will the acid ...
3
votes
1answer
211 views

Is it normal for ginger paste to spit violently in oil?

One of my favourite recipes calls for a 3cm piece of ginger peeled and grated. The recipe asks that I heat some vegetable oil in a hot wok, then fry the ginger for 30 seconds before adding the meat ...
3
votes
5answers
1k views

What is the most effective method to mince candied ginger?

I like to use candied ginger in place of fresh ginger in some dishes that will be sweet, but I want to use it in much smaller chunks than what it comes in. My problem is that even using a ...
5
votes
2answers
17k views

Is ginger a good substitute for galangal in Thai green curry?

Is fresh ginger a good substitute for galangal in a Thai Green curry? (I cannot get fresh galangal here anywhere) Would I use less or more ginger than galangal quantity?
2
votes
1answer
429 views

Homemade Golden Ginger Ale

I recently made some homemade ginger ale. It was good, but it really tasted more like ginger beer. I was hoping for a flavor that tasted a bit more like golden ginger ale, sort of like Red Rock. It ...
8
votes
2answers
16k views

What is the difference between white and pink ginger?

Some sushi places serve white ginger flakes with their food, while others serve pink colored ginger. There doesn't seem to be any detectable taste difference that I've found. So, what is the ...
2
votes
3answers
461 views

Made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it?

I made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it? From some google searches - one said to put raw potatoes to absorb the salt. I am not sure if that ...
0
votes
3answers
1k views

What can I do with ginger syrup?

I got a bottle of (supposedly high quality) ginger syrup for Christmas. I've never seen or tasted it before, so I have no idea how to use it. Since I like ginger, I considered just diluting it with ...
2
votes
1answer
693 views

How to sweeten pickled ginger to be served with sushi?

I bought a jar of pickled ginger from the local asian food market to go along with the sushi I have been preparing at home. This texture of this ginger is harder, and the taste much bitter. This is ...
1
vote
1answer
645 views

Why did my ginger simple syrup develop such a disgusting consistency?

I made a ginger simple syrup. I took a large amount of ginger, simmered it in water to cover for an hour, drained it (reserving the water), and repeated the process with fresh water. I did this three ...
16
votes
8answers
10k views

How can I maximize ginger extraction?

I want to make ginger drinks (bourbon, hot tea, ginger ale). In all cases, I want to create a ginger syrup that I can then add to bourbon, hot water, soda water to get my desired drink. I have tried ...
4
votes
5answers
829 views

Is this a true? You should use garlic with pork and ginger with beef and never vice versa?

"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from generations and generations of Chinese ...
14
votes
3answers
1k views

Ginger and yeast

I came across a recipe for buttermilk yeast bread which includes: pinch of ginger (helps activate the yeast) I tried searching around for more information about that, and the best I came up with ...
9
votes
3answers
4k views

Will roasting ginger root give it a milder flavor?

I just had a thought - garlic is very strongly flavoured, but turns nice and mild when roasted. Can the same be done with ginger root? I can't find any recipes with a cursory search of google. Is ...
9
votes
5answers
38k views

My ginger is blueish… is it safe?

I bought ginger at the grocery store last week and kept it, unpeeled, in the fridge. Today I sliced it open and there is a ring of a blueish colour, instead of the yellow I was expecting. The ginger ...
12
votes
16answers
15k views

What else can I do with fresh Ginger? [closed]

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 ...
21
votes
5answers
3k views

How can I make this antique ginger wine recipe using ingredients available today?

I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more... Essence of Ginger 12mls Tincture of Capsicum 9mls Essence of Lemon 5mls ...
9
votes
4answers
1k views

How can I store root ginger for maximum shelf life?

I have root ginger which sometimes dries out and goes a bit wrinkly. Currently I just store it on the side in a bowl. Is there a better way to store it to maximise its shelf life?
4
votes
3answers
2k views

How long can I keep pureed root ginger

As the title says, how long can I keep pureed root ginger in the fridge?