James Silverton > wrote in
:

> On 2/16/2012 8:14 AM, I'm back on the laptop wrote:
>> James > wrote in
>> :
>>
>>> On 2/16/2012 1:12 AM, I'm back on the laptop wrote:
>>>> Saw some the other day at the markets, and at $2.99 a bag, decided
>>>> to pick up 3 to make some candied ginger.
>>>>
>>>> Have only just got around to peeling the damn stuff (I keep
>>>> forgetting about *that* part!!), and started out using a spoon, but
>>>> have shifted to a bread and butter knife....... sooooooooooooooooo
>>>> much easier, as I can also use it to cut out any knobbly bit that
>>>> aren't wanted.
>>>>
>>>> Oh well....back into it...... at least my hands smell nice and
>>>> gingery :-)
>>>>
>>>
>>> What's wrong with a standard vegetable peeler? That's what I always
>>> use.
>>>
>>
>>
>>
>> Try the butter knife and see.
>>
>> It virtually rubs/peels the skin off, rather than using a vege peeler
>> and you chucking half your ginger away into the compost.
>>
> While I do try to select roots with as few small knobs as possible,
> that's an exaggeration!


Not talking about knobbly bits. Check the difference between a vege
slicer 'slice', and using a butter knife.

If you're not willing to try, it's no use continuing the conversation.


> Anyway, ginger is cheap enough even if I do
> store mine in the freezer.
>


How cheap is cheap?

And I've never frozen it before. Does it affect it in any way? (ie make
it mushy/soft etc)



--
Peter
Tasmania
Australia