I went to a farmer's market today and got ginger for good rate. The
boy selling it, added some pieces and I got too much now. I bought
many different kinds of veges - greenbeans (asian type), squash (asian
type), okra (Asian species) - and made an Indian style vegetarian dish
using yellow split peas (chana dal), following a recipe by a friend.
(I would have put some eggplant if I saw any that's Indian type but I
didn't.) I had some grinded ginger in the fridge that I put in an air
tight bottle and it was still with no mold and so I used it in that
dish and the beef curry I made with tomatoes.

Now, I need to make these newly bought ginger not wasted via getting
spoiled - it will be along long time before I use those ginger since
I do not usually make dishes requiring to use ginger. Any
recommendation other than freezing?

..

On Sun, 27 Jul 2008 20:37:59 -0700 (PDT), amandaF
> wrote:

> Now, I need to make these newly bought ginger not wasted via getting
>spoiled - it will be along long time before I use those ginger since
>I do not usually make dishes requiring to use ginger. Any
>recommendation other than freezing?

I've heard you can store ginger (peeled) in sherry, but I've never
done it.

Ginger keeps very well for weeks/months. Even when it's wrinkly,
shrunken and totally ugly, all you need to do is pare it and use the
inside part that's still good. Don't toss ginger unless you managed
to make it mushy.... which isn't easy to do.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote in :

> On Sun, 27 Jul 2008 20:37:59 -0700 (PDT), amandaF
> > wrote:
>
>> Now, I need to make these newly bought ginger not wasted via getting
>>spoiled - it will be along long time before I use those ginger since
>>I do not usually make dishes requiring to use ginger. Any
>>recommendation other than freezing?
>
> I've heard you can store ginger (peeled) in sherry, but I've never
> done it.
>
> Ginger keeps very well for weeks/months. Even when it's wrinkly,
> shrunken and totally ugly, all you need to do is pare it and use the
> inside part that's still good. Don't toss ginger unless you managed
> to make it mushy.... which isn't easy to do.
>
>
>

Take your ginger peel off the skin and chop it into uniform sized pieces.
Add some water say 1/2 cup for every 8oz of ginger (by weight) to a
blender then chuck in the ginger. Turn it to a paste. Freeze it in usuable
size chunks...say in a ice cube tray then transfer frozen cubes to a
freezer bag for long term storage. Add the frozen paste cubes to things as
required. I read that in a cookbook recently, but haven't had a chance to
try it yet.

The ginger in sherry works well and you can use the ginger flavoured
sherry to stuff as well. That I have tried.

Another method is to just freeze the ginger and use that ginger mincer
board thingy directly on the frozen ginger.

--

The house of the burning beet-Alan

sf wrote:
>
> I've heard you can store ginger (peeled) in sherry, but I've never
> done it.


I've done it. I do it all the time. You may peel it, but you don't
have to.


I grate it or chop it fine in the cuisinart.
Place it in an airtight container. Sealable plastic like tupperware is
good. So is a glass jar.
Cover with sherry. Don't use the stuff sold for cooking, but anything
inexpensive from the liquor store will work.
Cover the ginger with sherry. You don't want any poking out that's not
submerged.
Put the lid on, and refrigerate.


That's it. That's the whole trick. I don't know how long it lasts that
way because I've never kept track. I just use it until it's gone. That
could be months. It may be years.


I use both the sherry flavored ginger and the ginger flavored sherry.
It works in soups, salad dressings, stir-frys and baked goods.


--Lia

In article >, sf wrote:

> On Sun, 27 Jul 2008 20:37:59 -0700 (PDT), amandaF
> > wrote:
>
> > Now, I need to make these newly bought ginger not wasted via getting
> >spoiled - it will be along long time before I use those ginger since
> >I do not usually make dishes requiring to use ginger. Any
> >recommendation other than freezing?
>
> I've heard you can store ginger (peeled) in sherry, but I've never
> done it.

I have. It works really well. And then you have ginger-flavoured
sherry for cooking with.

Miche

--
Electricians do it in three phases

In article >, Miche > wrote:
>In article >, sf wrote:
>
>> On Sun, 27 Jul 2008 20:37:59 -0700 (PDT), amandaF
>> > wrote:
>>
>> > Now, I need to make these newly bought ginger not wasted via getting
>> >spoiled - it will be along long time before I use those ginger since
>> >I do not usually make dishes requiring to use ginger. Any
>> >recommendation other than freezing?
>>
>> I've heard you can store ginger (peeled) in sherry, but I've never
>> done it.
>
>I have. It works really well. And then you have ginger-flavoured
>sherry for cooking with.

And, as someone pointed out when I mentioned this technique ages ago,
you have rather bland ginger. ;-)

Cheers, Phred.

--
LID