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.

I didn't taste it. Call me a wusspuss. I tossed it.

Then I got to wondering.

I pulled a piece out of the disposal, which I'd not spun yet.

http://blinkynet.net/stuff/ginger.jpg

Those aren't bug antennae.

It looks like some of the fibers grew after the cut, which kinda
suprised me. I'd say "swelled from the immersion", but those fibers are
pretty long.

Do y'all think it would've still been okay? I know, I know, the
differenece is two or three dollars. This is pretty much just
intellectual curiosity; I'm not gonna pull the rest out of the disposal
regardless of the concensus. How long have you stored ginger this
way?


--
Blinky RLU 297263
Killing all posts from Google Groups
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On 2 Aug 2007 03:28:56 GMT, Blinky the Shark >
magnanimously proffered:

>In here a while back, I picked up the idea of saving ginger in wine.

Why not just freeze it? That way you can buy (or harvest) early season
ginger (when it's at its juiciest) and use as required.



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob wrote:
> On 2 Aug 2007 03:28:56 GMT, Blinky the Shark >
> magnanimously proffered:
>
>>In here a while back, I picked up the idea of saving ginger in wine.
>
> Why not just freeze it? That way you can buy (or harvest) early season
> ginger (when it's at its juiciest) and use as required.

Well, the short answer is that that's not the technique I was reading
about when I had some to store.

Sounds like a good idea.

--
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Killing all posts from Google Groups
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bob wrote:
> On 2 Aug 2007 03:28:56 GMT, Blinky the Shark >
> magnanimously proffered:
>
>>In here a while back, I picked up the idea of saving ginger in wine.
>
> Why not just freeze it? That way you can buy (or harvest) early season
> ginger (when it's at its juiciest) and use as required.

Oh...any input on my question?

--
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Killing all posts from Google Groups
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On 2 Aug 2007 03:57:36 GMT, Blinky the Shark >
magnanimously proffered:

>bob wrote:
>> On 2 Aug 2007 03:28:56 GMT, Blinky the Shark >
>> magnanimously proffered:
>>
>>>In here a while back, I picked up the idea of saving ginger in wine.
>>
>> Why not just freeze it? That way you can buy (or harvest) early season
>> ginger (when it's at its juiciest) and use as required.
>
>Well, the short answer is that that's not the technique I was reading
>about when I had some to store.

I must admit that anything that involves wine sounds worth trying to
me.

>Sounds like a good idea.

One of my wife's little tricks. She was lamenting the loss of her
specially chosen ginger from the freezer after we were without
electricity for three days a couple of weeks ago and the contents of
one freezer were ruined, including the ginger she'd frozen. That's
when I learned why we always have "fresh" ginger on hand for her
wonderful Asian dishes.



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob wrote:
> On 2 Aug 2007 03:57:36 GMT, Blinky the Shark >
> magnanimously proffered:
>
>>bob wrote:
>>> On 2 Aug 2007 03:28:56 GMT, Blinky the Shark >
>>> magnanimously proffered:
>>>
>>>>In here a while back, I picked up the idea of saving ginger in wine.
>>>
>>> Why not just freeze it? That way you can buy (or harvest) early season
>>> ginger (when it's at its juiciest) and use as required.
>>
>>Well, the short answer is that that's not the technique I was reading
>>about when I had some to store.
>
> I must admit that anything that involves wine sounds worth trying to
> me.

No, no, no...you don't drink the wine while you're putting the ginger in
the fridge.

>>Sounds like a good idea.
>
> One of my wife's little tricks. She was lamenting the loss of her
> specially chosen ginger from the freezer after we were without
> electricity for three days a couple of weeks ago and the contents of
> one freezer were ruined, including the ginger she'd frozen. That's
> when I learned why we always have "fresh" ginger on hand for her
> wonderful Asian dishes.

Or do without. I'd say "keep it on hand", too!

--
Blinky RLU 297263
Killing all posts from Google Groups
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"Blinky the Shark" > wrote in message
...
> 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.
>
> I didn't taste it. Call me a wusspuss. I tossed it.
>
> Then I got to wondering.
>
> I pulled a piece out of the disposal, which I'd not spun yet.
>
> http://blinkynet.net/stuff/ginger.jpg
>
> Those aren't bug antennae.
>
> It looks like some of the fibers grew after the cut, which kinda
> suprised me. I'd say "swelled from the immersion", but those fibers are
> pretty long.
>
> Do y'all think it would've still been okay? I know, I know, the
> differenece is two or three dollars. This is pretty much just
> intellectual curiosity; I'm not gonna pull the rest out of the disposal
> regardless of the concensus. How long have you stored ginger this
> way?
>
>
> --
> Blinky RLU

I've kept a chunk of ginger in the fridge for months, no bugs, no molds,
edible to the last, I think it was marsala I soaked it in. Wine usable as
stir fry condiment, very nice. Could probably also keep in a higher alcohol
if y'all wanted to waste it thata way. Be nice flavorsome liquor.
I wouldn't have tasted it out of the disposal tho, that really sounds
awful.
Will that do?
Edrena

The Joneses wrote:
> "Blinky the Shark" > wrote in message
> ...
>> 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.
>>
>> I didn't taste it. Call me a wusspuss. I tossed it.
>>
>> Then I got to wondering.
>>
>> I pulled a piece out of the disposal, which I'd not spun yet.
>>
>> http://blinkynet.net/stuff/ginger.jpg
>>
>> Those aren't bug antennae.
>>
>> It looks like some of the fibers grew after the cut, which kinda
>> suprised me. I'd say "swelled from the immersion", but those fibers are
>> pretty long.
>>
>> Do y'all think it would've still been okay? I know, I know, the
>> differenece is two or three dollars. This is pretty much just
>> intellectual curiosity; I'm not gonna pull the rest out of the disposal
>> regardless of the concensus. How long have you stored ginger this
>> way?
>>
>>
>> --
>> Blinky RLU
>
> I've kept a chunk of ginger in the fridge for months, no bugs, no molds,

Looks like mine would've been okay, then, even if it did look like it
needed a shave.

> edible to the last, I think it was marsala I soaked it in. Wine usable as
> stir fry condiment, very nice. Could probably also keep in a higher alcohol
> if y'all wanted to waste it thata way. Be nice flavorsome liquor.

Thanks for sharing your experience. I didn't think of using the wine
for its own ginger-infused sake.

> I wouldn't have tasted it out of the disposal tho, that really sounds
> awful.




--
Blinky RLU 297263
Killing all posts from Google Groups
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On 2 Aug 2007 04:49:26 GMT, Blinky the Shark >
magnanimously proffered:

>> I must admit that anything that involves wine sounds worth trying to
>> me.
>
>No, no, no...you don't drink the wine while you're putting the ginger in
>the fridge.

No wonder I've never tried it ...


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob wrote:
> On 2 Aug 2007 04:49:26 GMT, Blinky the Shark >
> magnanimously proffered:
>
>>> I must admit that anything that involves wine sounds worth trying to
>>> me.
>>
>>No, no, no...you don't drink the wine while you're putting the ginger in
>>the fridge.
>
> No wonder I've never tried it ...

And I don't really care for wine much, so this is perfect for me.

No *wonder* I didn't freeze it.


--
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On 2 Aug 2007 06:34:42 GMT, Blinky the Shark >
magnanimously proffered:

>bob wrote:
>> On 2 Aug 2007 04:49:26 GMT, Blinky the Shark >
>> magnanimously proffered:
>>
>>>> I must admit that anything that involves wine sounds worth trying to
>>>> me.
>>>
>>>No, no, no...you don't drink the wine while you're putting the ginger in
>>>the fridge.
>>
>> No wonder I've never tried it ...
>
>And I don't really care for wine much, so this is perfect for me.
>
>No *wonder* I didn't freeze it.

Seriously ... by freezing it you retain the raw ginger taste. I would
imagine that preserving it in alcohol, vinegar or wine leaves you with
ginger that has been pickled - which is a different taste. Depends on
how you intend using the ginger.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob wrote:
> On 2 Aug 2007 06:34:42 GMT, Blinky the Shark >
> magnanimously proffered:
>
>>bob wrote:
>>> On 2 Aug 2007 04:49:26 GMT, Blinky the Shark >
>>> magnanimously proffered:
>>>
>>>>> I must admit that anything that involves wine sounds worth trying to
>>>>> me.
>>>>
>>>>No, no, no...you don't drink the wine while you're putting the ginger in
>>>>the fridge.
>>>
>>> No wonder I've never tried it ...
>>
>>And I don't really care for wine much, so this is perfect for me.
>>
>>No *wonder* I didn't freeze it.
>
> Seriously ... by freezing it you retain the raw ginger taste. I would
> imagine that preserving it in alcohol, vinegar or wine leaves you with
> ginger that has been pickled - which is a different taste. Depends on
> how you intend using the ginger.

Makes sense.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

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. 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.


--Lia

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

Phred 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.


--Lia

Julia Altshuler wrote:
>
> Phred 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.
>
> --Lia

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.

Sky

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.

"Blinky the Shark" > wrote in message
...
> bob wrote:
>> On 2 Aug 2007 03:57:36 GMT, Blinky the Shark >
>> magnanimously proffered:
>>
>>>bob wrote:
>>>> On 2 Aug 2007 03:28:56 GMT, Blinky the Shark >
>>>> magnanimously proffered:
>>>>
>>>>>In here a while back, I picked up the idea of saving ginger in wine.
>>>>
>>>> Why not just freeze it? That way you can buy (or harvest) early season
>>>> ginger (when it's at its juiciest) and use as required.
>>>
>>>Well, the short answer is that that's not the technique I was reading
>>>about when I had some to store.
>>
>> I must admit that anything that involves wine sounds worth trying to
>> me.
>
> No, no, no...you don't drink the wine while you're putting the ginger in
> the fridge.

Speak for yourself.

Felice

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

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

In article >, 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.

I've had some in the fridge for about three years and it still seems
to be okay -- but it's in lumps, not chopped, grated, or pureed.

>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.

Cheers, Phred.

--
LID

When I saw this, my first thought was, "Is keeping ginger anything
like keeping Kosher?"

--Bryan

On Thu, 02 Aug 2007 15:55:30 +1200, bob >
wrote:

>On 2 Aug 2007 03:28:56 GMT, Blinky the Shark >
>magnanimously proffered:
>
>>In here a while back, I picked up the idea of saving ginger in wine.
>
>Why not just freeze it? That way you can buy (or harvest) early season
>ginger (when it's at its juiciest) and use as required.

Why do anything to it at all aside from keeping it in the
refrigerator? Fresh ginger keeps for months - only two bad things can
happen to it - either it dries out and shrivels up to a little ginger
crisp, or it rots/goes mouldy. In the absence of either it's still
perfectly usable.

bob wrote:


> One of my wife's little tricks. She was lamenting the loss of her
> specially chosen ginger from the freezer after we were without
> electricity for three days a couple of weeks ago and the contents of
> one freezer were ruined, including the ginger she'd frozen.

Why would the ginger be ruined? I keep ginger at room temp for days,
and weeks in the refrigerator.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
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.
>
> I didn't taste it. Call me a wusspuss. I tossed it.
>
> Then I got to wondering.
>
> I pulled a piece out of the disposal, which I'd not spun yet.
>
> http://blinkynet.net/stuff/ginger.jpg
>
> Those aren't bug antennae.
>
> It looks like some of the fibers grew after the cut, which kinda
> suprised me. I'd say "swelled from the immersion", but those fibers are
> pretty long.
>
> Do y'all think it would've still been okay? I know, I know, the
> differenece is two or three dollars. This is pretty much just
> intellectual curiosity; I'm not gonna pull the rest out of the disposal
> regardless of the concensus. How long have you stored ginger this
> way?

I've read thru the thread and agree with freezing it and have some
frozen, but most of it I keep fresh in a small wicker basket in the
'frige for fresh grating.

I've recently accidently stumbled on a great way to preserve and use
Ginger root. Put it in the blender (peeled) with a small amount of
liquid and puree it before freezing it. Break off the amount you need
before thawing. I used to just grate the frozen stuff.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

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

I said "wine". It *was* sherry. I though sherry was wine. I don't
really do wine, so whadda I know?

> alcohol content, not the 8% of an ordinary still wine. Then you need to
> keep it in a covered jar so the alcohol doesn't evaporate.

Well, whatever sherry is, the bottle says it contains 17% alcohol.

> The fibers look normal to me, but I'd suggest chopping or pureeing the

Re fibers: cool. Thanks.

> 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.

Thanks for all, Julia.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

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. Then you need to
> keep it in a covered jar so the alcohol doesn't evaporate.

Re jar: well, yeah.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Sky wrote:
> 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.

I'll start more (or freeze some). Looks like I tossed out a pefectly
good batch that I'd been brewin' for months, last night. Bummer.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Dave Smith wrote:
> 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

I'm the OP. I didn't suggest anything, much less "putting the ginger in
old wine". I asked if what I had, after two or three months in wine,
was probably still usable.


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Omelet wrote:

> frozen, but most of it I keep fresh in a small wicker basket in the
> 'frige for fresh grating.

How long's it good for that way?


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On Aug 2, 1:14 pm, "Default User" > wrote:
> bob wrote:
> > One of my wife's little tricks. She was lamenting the loss of her
> > specially chosen ginger from the freezer after we were without
> > electricity for three days a couple of weeks ago and the contents of
> > one freezer were ruined, including the ginger she'd frozen.
>
> Why would the ginger be ruined? I keep ginger at room temp for days,
> and weeks in the refrigerator.

When you defrost the ginger, all the goodness runs out of it.
Defrosted
ginger is surprisingly mushy, considering how fibrous the fresh root
can be.

Cindy Hamilton

On 2 Aug 2007 03:28:56 GMT, 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.
>
>I didn't taste it. Call me a wusspuss. I tossed it.
>
>Then I got to wondering.
>
>I pulled a piece out of the disposal, which I'd not spun yet.
>
>http://blinkynet.net/stuff/ginger.jpg
>
>Those aren't bug antennae.
>
>It looks like some of the fibers grew after the cut, which kinda
>suprised me. I'd say "swelled from the immersion", but those fibers are
>pretty long.
>
>Do y'all think it would've still been okay? I know, I know, the
>differenece is two or three dollars. This is pretty much just
>intellectual curiosity; I'm not gonna pull the rest out of the disposal
>regardless of the concensus. How long have you stored ginger this
>way?

i'll vote that it was o.k. i haven't stored it that way - i usually
buy thumb-sized pieces and it goes pretty quickly. the fibers are
pretty natural, i think - i'd just cut them away.

most references i've seen to the sherry storage method refer to a
couple months. one cookbook recommends keeping it in a crock with
moist sand, which keeps it alive. break off a hunk, and return the
root to the sand.

your pal,
blake

Cindy Hamilton wrote:

> On Aug 2, 1:14 pm, "Default User" > wrote:
> > bob wrote:
> > > One of my wife's little tricks. She was lamenting the loss of her
> > > specially chosen ginger from the freezer after we were without
> > > electricity for three days a couple of weeks ago and the contents
> > > of one freezer were ruined, including the ginger she'd frozen.
> >
> > Why would the ginger be ruined? I keep ginger at room temp for days,
> > and weeks in the refrigerator.
>
> When you defrost the ginger, all the goodness runs out of it.
> Defrosted
> ginger is surprisingly mushy, considering how fibrous the fresh root
> can be.

But that would indicate that any frozen ginger was ruined.



Brian

--
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won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

blake murphy wrote:

> i'll vote that it was o.k. i haven't stored it that way - i usually
> buy thumb-sized pieces and it goes pretty quickly. the fibers are
> pretty natural, i think - i'd just cut them away.

I was surprised to see them, that having been a clean cut in the first
place.

> most references i've seen to the sherry storage method refer to a
> couple months. one cookbook recommends keeping it in a crock with
> moist sand, which keeps it alive. break off a hunk, and return the
> root to the sand.

I don't think I'll be using the crock-o'-sand method, but it's an
interesting method.

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"Omelet" > wrote in message
news
> In article >,
> 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.
>>
>> I didn't taste it. Call me a wusspuss. I tossed it.
>>
>> Then I got to wondering.
>>
>> I pulled a piece out of the disposal, which I'd not spun yet.
>>
>> http://blinkynet.net/stuff/ginger.jpg
>>
>> Those aren't bug antennae.
>>
>> It looks like some of the fibers grew after the cut, which kinda
>> suprised me. I'd say "swelled from the immersion", but those fibers are
>> pretty long.
>>
>> Do y'all think it would've still been okay? I know, I know, the
>> differenece is two or three dollars. This is pretty much just
>> intellectual curiosity; I'm not gonna pull the rest out of the disposal
>> regardless of the concensus. How long have you stored ginger this
>> way?
>
> I've read thru the thread and agree with freezing it and have some
> frozen, but most of it I keep fresh in a small wicker basket in the
> 'frige for fresh grating.
>
> I've recently accidently stumbled on a great way to preserve and use
> Ginger root. Put it in the blender (peeled) with a small amount of
> liquid and puree it before freezing it. Break off the amount you need
> before thawing. I used to just grate the frozen stuff.
> --
> Peace, Om

I ran across a recipe for Ginger Preserves posted by Barb S. some time ago.
If y'all google that, you'll probably find it.
Edrena

On 2 Aug 2007 17:14:54 GMT, "Default User" >
magnanimously proffered:

>bob wrote:
>
>
>> One of my wife's little tricks. She was lamenting the loss of her
>> specially chosen ginger from the freezer after we were without
>> electricity for three days a couple of weeks ago and the contents of
>> one freezer were ruined, including the ginger she'd frozen.
>
>Why would the ginger be ruined? I keep ginger at room temp for days,
>and weeks in the refrigerator.

Because it was amongst a lot of other defrosted food that was ruined
and was part of the general mess. And because, after all the damage
caused by hurricane force winds and torrential rains, we had a few
other priorities and only realised that it had been lost *after* we'd
cleaned out the freezer and thrown away the ruined food. At least we
were able to finish off some of the food while it was still good and
had a great candle-lit dinner party for family and neighbours who
didn't have gas.

BTW - frozen ginger can be peeled & grated or chopped while still
frozen and although it doesn't retain it's shape once thawed it does
retains its flavour for cooking.

Besides its full, but mild flavour, the nice thing about new season
ginger (aka Spring ginger) is that the skin is so thin that you don't
have to peel it. You just cut off a bit and chop it, or take the whole
thing and grate what you need.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Thu, 02 Aug 2007 14:45:19 GMT, (Phred)
magnanimously proffered:

>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. ;-)

Australian reds are ambrosial. The bigger, the better AFAIC.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob wrote:

> were able to finish off some of the food while it was still good and
> had a great candle-lit dinner party for family and neighbours who
> didn't have gas.

Did they have gas after dinner?


--
Blinky RLU 297263
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"Blinky the Shark" > wrote

> bob wrote:
>
>> were able to finish off some of the food while it was still good and
>> had a great candle-lit dinner party for family and neighbours who
>> didn't have gas.
>
> Did they have gas after dinner?

(laughing) Eat here! Get gas!

nancy

On 2 Aug 2007 23:37:13 GMT, Blinky the Shark >
magnanimously proffered:

>bob wrote:
>
>> were able to finish off some of the food while it was still good and
>> had a great candle-lit dinner party for family and neighbours who
>> didn't have gas.
>
>Did they have gas after dinner?

They don't call this Farzhaus for nothing ;-)b


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~