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35 votes
Accepted

How to add lemon flavor to tea?

The white rind of the lemon is what causes the bitter flavour. To get simply the lemon flavour you just want the zest. Use a zester, microplane, or fine grater to scrape off only the yellow bit of the ...
  • 10.5k
22 votes

How do you preserve fresh ginger?

If your goal is longer term preservation, freezing is one of the easiest methods and what I tend to do on occasions when I've bought a lot of ginger at once (for whatever reason). While you'll lose ...
  • 31.7k
17 votes

How to add lemon flavor to tea?

Four additional options: Lemon oil - be sure to get one intended for cooking, not an essential oil Lemon extract - made from alcohol, lemon zest, and sometimes lemon oil; you can buy this or make it ...
  • 3,098
12 votes
Accepted

How do I age ginger?

What's the difference? I did a little research, and this article does a good job at summarizing both the taste difference, and the growing difference. Young ginger (or spring ginger) is harvested at ...
  • 8,303
11 votes

What non-alcoholic liquid can I use to store Ginger, both cooked and raw?

Vinegar is non-alcoholic, and my suggestion would be a brine of some sort, essentially pickling it. Alternatively you could just dry it out. I should also add - Ginger is a root, and can generally be ...
  • 236
10 votes

How can I make a really gingery cookie?

I often find that fresh ginger tends to lose its freshness over time when heated, and this might happen here. So I suggest ginger powder. Similar to garlic powder, this is a very fine powder made ...
9 votes

How can I make a really gingery cookie?

Raw Ginger Juice. Some of the ginger flavour is lost in the cooking process. To get more flavour you can, similar to a lemon drizzle cake, pour some raw ginger juice (liquid from grated ginger) over ...
  • 963
8 votes

How can I maximize ginger extraction?

I think that trying some room-temp preparation and cold extraction techniques to preserve and incorporate the tasty volatile compounds/organic acids/etc into a suspension/emulsion concentrate will ...
7 votes
Accepted

What to do with ginger leftover from ginger ale production

I have used excess ginger by candying it- I boil it for about twenty minutes in a simple syrup, when I take the ginger out of the syrup I place it on a cooling grate and let it cool completely. I then ...
7 votes

How can I make a really gingery cookie?

Ginger gets its flavour from many compounds, but primarily gingerols. These are converted by cooking into the less pungent zingerone and other compounds. Separating 'spicy hot' from 'spicy flavour', ...
  • 2,221
6 votes

How to use and store galangal?

Galangal should keep equally as well in your freezer as ginger does. Some Asian markets even sell frozen galangal. However, galangal is usually harder than ginger so I'm not sure if your microplane ...
  • 18.3k
6 votes

How do you preserve fresh ginger?

Like garlic, ginger is best stored cool but not refigerated, or it will rapidly dry out. It will still dry on exposed faces of course, but you can just slice thinly off until you come back to usable ...
  • 260
6 votes

How do you preserve fresh ginger?

Plant it. That preserves it pretty much forever. And you get more over time! You can keep it as a houseplant. Water it every month or so. It can be harvested whenever you like, you don't even need to ...
  • 355
5 votes

Ginger vs Ginger Root

Ginger root is the root itself. Ginger is the spice derived from said root. Ginger, the spice, is just dried ginger root ground into a powder. This, of course, is all just semantics. You'd not be ...
5 votes

Why did my ginger garlic paste have a bitter aftertaste?

I see three possibilities based on what you've said: the germ of the garlic. The germ, or new sprout of the garlic, should be removed before cooking. If your garlic had started to sprout and ...
  • 2,821
5 votes
Accepted

Extracting flavor of ginger in cooking

For extracting (to water / ghee / oil), the best way I've found is to slice long slivers of ginger paper thin, as thin as you can. The extra surface area provides better saturation, and being extra ...
  • 4,066
5 votes

How to add lemon flavor to tea?

Lemon zest is one way to go for what you want. You can shave just the outer yellow part off with a sharp knife, or a sharp carrot grater will work. Something that might be even easier is to buy a ...
  • 6,081
5 votes
Accepted

Is ginger soluble In water, fat or both?

No, by strict interpretation of your question, ginger itself is a plant. Plants are typically insoluble as they are composed of chemicals that are fat and water insoluble to a greater or lesser extent....
  • 11.5k
4 votes

Chinese cooking troubleshooting: still biting into pieces of ginger

Growing up with ginger in all sorts of food (ethnic Chinese here), I was never afraid to find slivers of ginger in my food and I wouldn't hesitate to eat it like just another vegetable. I think the ...
4 votes
Accepted

How can I tell if homemade ginger syrup has gone bad?

How long this will last depends largely on the ratio of sugar to water in the final syrup. Sugar can inhibit the growth of microbes by reducing the water activity of the solution, but this is ...
  • 14.8k
4 votes
Accepted

Can I thaw whole Ginger root to use later?

No, you can never restore a fruit or vegetable to its original texture after thawing. Physically, this is caused by the water in its cells expanding and bursting the cell walls. When it thaws, the ...
  • 128k
4 votes

Mixture of ingredients has a bitter taste

Likely the bitterness has nothing to do with this particular combination of ingredients. Rather, the blending process can break down the structures of each of the ingredients far more thoroughly then ...
  • 141
4 votes

How to clean ginger for tea

I drink ginger tea many times a day, so I purchase large pieces of ginger. They always have nubs, bumps and curves, as they are actually the root, or rhizome, of the ginger plant, and that's how they ...
4 votes
Accepted

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

I suspect the culprit is the tomato, which does a good job taking on air and looking 'foamy'. I've noticed this if I use my stick blender when making pasta sauce from a few jars of canned tomatoes as ...
  • 56
4 votes

What to do with ginger leftover from ginger ale production

I make ginger ale as well. In my process I finely slice the ginger and steep it to extract flavor. When this is done I rinse it well to leave nothing but fiber behind. My suggestion would be to do ...
4 votes

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

Sure. Most foods can cause you damage if you eat it when spoiled. E.g. if its grown moldy, you don't know if the mold is a safe to eat one or not.
  • 1,937
4 votes
Accepted

Silty bottom (precipitate) in ginger ale

That silty precipitate is just a thing that happens when fermenting - it's the yeasts dying off and settling out of the solution. I've seen it with mead, yeast-based soda recipes, and other fermented ...
  • 11.7k
4 votes

How do I strain ginger powder to make ginger tea?

I think, even though it’s way subjective, the best way to make ginger tea/(infusion actually) is to boil the fresh ginger in hot water for 4-5 minutes, and discard the ginger. So modifying this ...
  • 4,256
4 votes

How do I strain ginger powder to make ginger tea?

I drink ginger tea (from bought ground ginger) with honey and lemon to soothe a sore throat and for that I just drink it slowly leaving the ginger in the bottom of the cup. That's the low tech method ...
  • 39.1k
4 votes
Accepted

Can we preserve garlic and ginger paste?

I've had success freezing it in an ice cube tray. The tray should then be sealed in a bag or box, and you won't want to use it for anything else afterwards - I've never found a way of getting rid of ...
  • 39.1k

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