Julia Altshuler wrote:
>
> Sky wrote:
> >
> > Can any kind of sherry be used? I have some dry sherry on hand. I've
> > never tried to 'keep' ginger before, so this is a technique that
> > intriques me. Is the ginger+sherry kept in the fridge or in a regular
> > cabinet/pantry? TIA.
>
> Use the sherry you have on hand unless it is a dealcoholized cooking
> version. Grate some ginger (or chop it or puree it). Pour sherry on
> top, enough to cover completely. Place it in an airtight container. I
> use a plastic sealable margerine tub. Store it in the refrigerator. It
> should last for months.
>
> When you want a ginger flavor in a miso soup, tamari based dipping sauce
> for broccoli, stir-fry with snow peas and peanuts, ginger and garlic
> salad dressing, or molasses ginger snaps, use a little of the ginger and
> sherry combined.
>
> As you use it, add more sherry to make sure the ginger stays covered,
> and reseal the container. You don't want the alcohol to evaporate out.
> A plastic film covering won't work here. The container must be sealed.
>
> --Lia

Thanks so much, Lia I'll give this a try next time I do grocering.
I always like to have ginger on hand, and this sounds like the way to do
it.

Sky