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?
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 ...
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 ...
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 ...
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 ...
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 ...
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?