Julia Altshuler wrote:

> > 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.
>
> Which is why you use a teaspoon of ginger+sherry in the recipes. You
> get both. It works for stir-frys, cookies, miso soup, salad dressing,
> whatever.


That works for me. I had to wonder about the OPs suggestion of putting the
ginger in old wine. Old wine doesn't keep, so he would be ruining the
ginger by putting it into something that is going to turn bad, and that is
counterproductive. Sherry is fortified and keeps much longer. Sherry is
also a good thing to add to most things that call for ginger.