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jmcquown[_2_]

On 5/3/2018 9:33 AM, wrote:
> On Wed, 2 May 2018 23:32:53 -0400, jmcquown >
> wrote:
>
>> On 5/2/2018 9:27 PM, Dave Smith wrote:
>>> A quarter cup of crystalized ginger????? Holy cow. That is a lot. Around
>>> here the price varies a lot, so that amount could go from expensive to
>>> really really expensive.Â* I don't even see the point of it in that
>>> recipe when fresh ginger would add great flavour.
>>
>> A quarter cup could have meant anything from 3 to 6 pieces of
>> crystallized ginger sort of tossed in a glass measuring cup. It was a
>> recipe from Good Housekeeping Cookbook circa 1978. Sorry if you
>> translate 1/4 cup to a Holy Cow moment but I took it too mean a few pieces.
>>
>> I used a couple of teaspoons of ground ginger and a couple of tsp. brown
>> (not white) sugar. It is not an incredibly sweet marinade.
>>
>> I've never got fresh ginger on hand. I'd have to set out to buy it for
>> a specific reason. This marinade isn't one of them. But feel free!
>>
>> Jill
>
> Fresh ginger root keeps well frozen... while frozen scrape away the
> papery skin with the edge of a spoon or the back of a paring knife,
> then microplane/grate how much you want into your dish. No need to
> remove all the skin, just to the point you will use.
>
Good info, thanks. I simply don't use a lot of ginger in my cooking.
I'd likely put the ginger root in the freezer and forget it was there.

Jill