Questions tagged [ginger]

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20 votes
5 answers
9k 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 ...
-1 votes
1 answer
130 views

Ginger drink question

7 ounces fresh ginger 2 cups water 3⁄4 cup granulated sugar lime wedge (to garnish) ice (garnish) sparkling water (to taste) peel the ginger and cut into thin slices. boil ...
7 votes
3 answers
2k views

How to successfully make candied ginger?

I tried to make candied ginger from fresh roots, but the result didn't turn out like I was expecting. The recipe I followed had me simmer the slices of ginger in a saucepan with 1 1/2 cups of brown ...
1 vote
2 answers
697 views

How much onion/garlic/ginger power can I add in 1kg of broiler chicken?

Because of bachelor life and storage issues, I must use onion, ginger, and garlic in powder form. However, I am failing to find the correct amount I should add to 1 kg of poultry chicken. What is the ...
5 votes
6 answers
3k views

Can I use a French press to get more juice out of my ginger root?

I like to make ginger beer, but I was feel like there's a lot of juice that doesn't get extracted out of the root after I grind it up and boil it. I have a French press, which I barely ever use ...
0 votes
1 answer
186 views

How should I measure ginger powder?

Whenever I use ginger powder in a curry, it tastes bitter. For instance, today I added two tea-spoons of ginger powder to cook a curry of 400 grams of chickpeas and approximately 700 grams of potatos. ...
7 votes
2 answers
42k 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 ...
4 votes
2 answers
16k views

What is the white sediment / residue found in ginger juice?

I blended up some skinned ginger and squeezed the juice out of it via a meshed strainer with small holes (I only wanted the juice and I was collecting the pulp for cooking). I collected the juice (200 ...
1 vote
1 answer
174 views

How much mg/gr ginger in tea vs how grams in tea infuser [closed]

When creating ginger tea from grated/small parts of ginger it is not clear to me what is the relationship between how much mg/gr are in the tea vs the grams of grated ginger used. E.g. if using a tea ...
5 votes
5 answers
3k views

What to do with ginger leftover from ginger ale production [closed]

so I have been experimenting in ginger ale brewing lately and I have been following a method which involves fermenting the ale as always (ginger, water, sugar) and then discard the ginger before ...
4 votes
2 answers
301 views

Do spices grown in higher altitude above 1500m for e.g. ( Himalayan foothills ) have any special feature or higher potency?

Do spices and herbs sourced from the foothills of the Himalayas such as Black Cardamom, Ginger, Pepper, etc have higher potency or flavor profile? Compared to hills, they would lack nutrition, but how ...
1 vote
0 answers
78 views

Can I make ginger bug from existing ginger beer, or from ginger beer yeast?

I was having trouble getting a ginger bug started from wild cultures, so I went ahead and bought a small amount of 'Ginger Beer Yeast'. I was hoping to get a more successful Ginger Bug started, either ...
25 votes
12 answers
266k 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 ...
25 votes
10 answers
65k 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 ...
1 vote
1 answer
807 views

why do we use ginger and garlic in meat curry?

Garlic and ginger are a staple in South Asian meat (chicken, beef, goat, lamb, duck, etc.) curries. I am just wondering, why. What attributes of garlic and ginger made them essential ingredients for ...
1 vote
0 answers
92 views

Is it OK if your pressed ginger juice has a pancake batter like consistency?

I pressed ginger yesterday and I put it in the fridge on the door, and this morning, the consistency was in the consistency of pancake batter. I have no Idea if this is okay or not. I don't know if it ...
12 votes
8 answers
4k views

How can I make a really gingery cookie?

I have tried various ginger cookie recipes over the years, for gingersnaps, gingerbread cookies, pfeffernusse, and most recently pepparkakor. I never find the cookies to be spicy enough—I assume, not ...
0 votes
1 answer
136 views

On preserving dried ginger

Based on my reading, preserving dried ginger is the same as preserving fresh ginger I.e airtight and in the fridge. Is there anything more that can be done to preserve the dried version. After ...
-3 votes
1 answer
124 views

Will dried ginger piece be more potent than dried ground ginger of same age and storage?

If you get 2 sets of black peppercorns, leave one set whole and ground the other then leave them both out over time the ground version will loose potency and aroma due to being exposed to air. When ...
0 votes
1 answer
494 views

Is it normal for parts of fresh ginger to be chewy?

I have been trying to select fresh ginger by buying hands which are not wrinkled, light brown, hand peel-able, etc. What I have found is that on some days eating raw ginger complete melts in my mouth ...
0 votes
1 answer
71 views

Is ginger drying out the same process as when making ground ginger?

If you Leave fresh ginger out it ‘goes bad’(looses its zingy flavour and becomes tough and chewy). Some recipes call for dried ginger which I believe is achieved by heating in an oven or just leaving ...
2 votes
1 answer
2k views

Is ginger soluble In water, fat or both?

Is ginger soluble/can it creates strong flavours in water, fat or both together?
2 votes
3 answers
3k views

How do I age ginger?

For the past few months all I can find is young ginger from the grocers. I am in need of old ginger which I can't quite purchase. I have tried to leave it out in the kitchen in an open basket (no ...
6 votes
3 answers
4k views

How to add lemon flavor to tea?

I am trying to add lemon flavor to tea so that it has ginger and lemon flavor to a noticeable extent. If we boil tea water with ginger, the ginger flavor can be brought almost to the way it is okay. ...
2 votes
1 answer
106 views

What does ginger lose if puréed or ground and left over time?

I know with certain herbs and spices once you cut them open or grind them they can lose aroma, volatile oils and vitamins. I’m wondering about ginger. People either use it fresh, use a prepared ...
2 votes
1 answer
517 views

Are these parts of the ginger plant edible?

Are these tiny roots edible? My home grown ginger has lots of them and it seems a shame to throw them out if they're edible.
3 votes
4 answers
1k 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 ...
7 votes
6 answers
7k 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 cooking. ...
2 votes
1 answer
526 views

Extracting flavor of ginger in cooking

I have noticed and tried the practice of frying the combination of ginger and garlic pieces in oil/ghee at the very beginning, prominently in Indian cuisines. However, pungent taste from the uncooked ...
7 votes
2 answers
56k 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 ...
45 votes
11 answers
122k 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 ...
6 votes
10 answers
11k 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 well-...
9 votes
4 answers
4k views

How do you preserve fresh ginger?

For cooking it would be great to have a self made sub-product from ginger, but: if refrigerated, you get rather something like thin ginger juice I don't like the Asia shop variant where they put ...
4 votes
5 answers
865 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 ...
3 votes
2 answers
68k 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?
6 votes
6 answers
19k views

Why did my ginger garlic paste have a bitter aftertaste?

I cooked a base for indian sauce based on lots of onion, homemade ginger garlic paste, some veggies (I used carrot, a little napa cabbage, bell peppers) and spices. After cooking, the sauce had an ...
2 votes
1 answer
319 views

Why is Ginger essence hard to get hold of?

Not been able to get hold of essence of ginger for a while now and wondered why??.....is there anywhere in UK that still does it or has it been discontinued for some reason
0 votes
2 answers
2k views

How to Remove Garlic Ginger Paste smell from refrigerator

When I put paste of garlic and ginger in the fridge the smell of paste spread in all the fridge and the other things too which are in the fridge.Kindly help me how to get rid of this to avoid the ...
2 votes
1 answer
72 views

Will Asarum europaeum add a ginger flavor?

I was looking through a cooking catalog, and came across GINGER, EUROPEAN which made me wonder if this is like normal ginger that you cook with.
0 votes
2 answers
252 views

What is an alternative for ginger? [closed]

Some people don't like ginger taste in meal. What can I use instead of ginger? Actually I want to cook cauliflower, so what can I use instead of ginger.
1 vote
1 answer
138 views

Can we preserve garlic and ginger paste?

Its mostly said that we should use fresh garlic and ginger paste as after some time the paste loses its taste? So what’s the best way to preserve it, so that its taste is not lost?
3 votes
3 answers
3k views

How do I strain ginger powder to make ginger tea?

I was thinking maybe a coffee filter would work, but then it might not have enough time to fully brew the ginger. I don't know what other ways to filter are good. The powder is very fine-grained, and ...
2 votes
1 answer
952 views

Silty bottom (precipitate) in ginger ale

For the first time, I'm fermenting ginger ale using my 7-day enriched ginger culture and a large batch of sweetened ginger tea using 50/50 brown sugar and muscovado sugar. Before combining the tea and ...
8 votes
4 answers
88k 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?
0 votes
2 answers
7k views

I left pickled ginger left out of fridge

I accidentally left some opened pickled ginger out of the fridge for 8 hours. is it still good?
5 votes
3 answers
3k views

How to use and store galangal?

I keep a whole hand of ginger in the freezer, not even wrapped. I microplane it into whatever I'm making and it works great. Is it OK to treat galangal the same way? If I use it in recipes that call ...
13 votes
3 answers
90k 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 ...
12 votes
4 answers
54k 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
0 votes
1 answer
7k views

Can ginger root that's gone bad hurt you if you eat it?

We use ginger root with a mixture of lemon and other ingredients. Can ginger root that's gone bad hurt you if you eat it?
6 votes
1 answer
1k views

Structure of tomato, ginger and garlic after blending in a blender

Found a new recipe, and it called for blending two (average sized) tomatoes, about a tablespoon of grated ginger (15 grams let's say), and four grated garlic cloves. Blended it all, everything fine. ...