On 29/03/2012 6:30 PM, sf wrote:

>>
>> Hold on a sec.... that is candied ginger slivers. There is no need to go
>> to all that work and take so much time. I just peal it and slice it into
>> rounds up to about 1/4 thick, boil it in water for 1/2 to 1 hour, then
>> boil it in simple syrup for 2-3 hours more, drain it and then put in on
>> waxed paper on a baling sheet and stick it in the oven with the light
>> one for about a day. Then toss it in sugar.
>
> It's not eaten like candy. The blogger says she uses it in other
> things, like mango chutney. She also went on to say "I can’t wait to
> serve it with chana masala. Lunch today was homemade ricotta,
> champagne mango and confit of ginger."


I sometimes eat it like candy. I also dip it in chocolate. I figure that
you can always slice up small amounts of candied ginger for things like
that if you want it sliced.

>
> I'm wondering if it's easier to cut before of after boiling in plain
> water.
>
It is easy enough to find an answer to that..... get a chunk of ginger
and slice up some of it while another piece is boiling, and then slice
that one.