In article >, Julia Altshuler > wrote:
>Blinky the Shark wrote:
>> In here a while back, I picked up the idea of saving ginger in wine.
>>
>> I've had some in wine for months; I don't use it often. I looked at it
>> to day, and didn't know if would still be usable or not. Nothing
>> smelled bad. Nothing was walking or swimming around on or in it. It
>> wasn't as hard/crisp as fresh, but it wasn't mushy; it was perhaps as
>> crisp as fresh celery.
>
>Did you say wine or sherry? You need something with a fairly high
>alcohol content, not the 8% of an ordinary still wine.

No wonder Australian wine is so popular overseas. Our reds are
typically 13 to 14.5% alcohol in recent vintages. ;-)

>Then you need to keep it in a covered jar so the alcohol doesn't evaporate.
>
>The fibers look normal to me, but I'd suggest chopping or pureeing the
>ginger before covering in sherry anyway. It is easier that way. Each
>time you need ginger, you just reach in with a teaspoon.
>
>I've kept pureed ginger in sherry in an airtight container in the
>refrigerator for several months, maybe longer. I've never kept track.

Yes, sherry is the recommended plonk for this technique (but talking
lumps of ginger here). However, as someone pointed out in a similar
thread some time ago, if the sherry is turned into a pleasant "ginger
wine" in the process of storing the ginger, then the ginger has lost a
lot of its punch as a result.

Cheers, Phred.

--
LID