On 9/16/2014 7:45 AM, koko wrote:
> On Tue, 16 Sep 2014 10:26:58 -0700, sf > wrote:
>
>> On Tue, 16 Sep 2014 11:47:43 -0400, S Viemeister
>> > wrote:
>>
>>> On 9/16/2014 8:50 AM, sf wrote:
>>>> On Tue, 16 Sep 2014 15:29:03 +0300, Opinicus
>>>> > wrote:
>>>>
>>>>>
>>>>> Except when I'm making a BIG batch of our spaghetti sauce (old family
>>>>> recipe) for freezing, we rarely use tomato paste in this house so the
>>>>> tube is economical for us. Even the smallest tins go moldy before we
>>>>> can use the stuff up; and no, the "float olive oil on top" trick
>>>>> doesn't work. At least not in our refrigerator.
>>>>
>>>> I learned a trick here a long time ago for keeping tomato paste.
>>>> Measure it out in one tablespoon amounts and freeze for later use.
>>>>
>>> Yes.
>>> I do that with grated ginger, too.
>>
>> Yes!!! I've found that the easiest way to store mine is to put it in
>> a baggie, flatten it out and partially freeze. Without removing it
>>from the baggie, I make score marks (indentations in the grated mass)
>> with the back of a knife in would be an amount I'd normally grate (my
>> ginger measurements are never exact) and freeze completely. I can
>> then break them apart easily and have freshly grated ginger ready to
>> go at the bat of an eyelash.
>
> Another way to keep ginger is to peel it and store in a jar covered
> with sherry. It keeps in the fridge for almost ever.
>
> koko

These days, if I have something like sweet sour spareribs, I just use
candied ginger. It works swell.

>
> --
>
> Food is our common ground, a universal experience
> James Beard
>