Okay,, i was sloppy before. There were so many different recipes I
thought that it was fool proof. I boiled it then boiled it in simple
syrup. It was pretty good. The advice about it keeping for a few months
was pretty much on the money. Last week I went to my candied ginger
stash and it was turning moldy. I never had been able to get it nicely
sugared.

I went online to check out recipes again. This time I came across one
that called for cooking it a lot longer than I had done the last batch.

This time I boiled the peeled and slice ginger root for 40 minutes,
poured off the water and then added equal parts water and sugar and let
it boil for another three hours, cranking the heat up and let it boil
down to a thick syrup. I poured it through a sieve, let it drain, then
put the ginger sliced on a couple of cookie racks to dry and cook, over
cookie sheets with wax paper to catch the drips. After the stopped
dripping I put them in the oven with the light on and let them dry for
about 18 hours. They were nice and dry and I put them in a Tupperware
container with some granulated sugar and tossed to coat.

Given that the ginger was 97 cents a pound, and I used three cups of
sugar, and ended up with more than a pound of candied ginger, and it
costs $16.95 a pound at the bilk store.....

Dave Smith wrote:
....
> Given that the ginger was 97 cents a pound, and I used three cups of
> sugar, and ended up with more than a pound of candied ginger, and it
> costs $16.95 a pound at the bilk store.....

But look at all the work you had to do to get a lb of candied ginger!

John Kuthe...

On 11/9/2011 4:33 PM, Dave Smith wrote:

>
> I went online to check out recipes again. This time I came across one
> that called for cooking it a lot longer than I had done the last batch.
Candied Ginger

1 lb fresh ginger
2 cups water
2 cups sugar
1/4 cup light corn syrup
Crockpot or slowcooker
more sugar for coating

Peel and slice the ginger. I like 1/4" dice which are great for
baking and nibbling. Mix sugar, water and corn syrup and heat in
crockpot on high until dissolved. Add ginger, and reduce heat to low
for 24 hours, until syrup is a golden brown. Allow to cool in syrup,
then drain, reserving syrup for pancakes, ice cream, or your other
favorite syrup uses.

Toss the ginger in sugar until well coated. Allow to dry on cooling
racks for 24 hours and store in zip locks or jars.

On Wed, 09 Nov 2011 16:58:29 -0700, "gloria.p" >
wrote:

>On 11/9/2011 4:33 PM, Dave Smith wrote:
>
>>
>> I went online to check out recipes again. This time I came across one
>> that called for cooking it a lot longer than I had done the last batch.
>Candied Ginger
>
>1 lb fresh ginger
>2 cups water
>2 cups sugar
>1/4 cup light corn syrup
>Crockpot or slowcooker
>more sugar for coating
>
>Peel and slice the ginger. I like 1/4" dice which are great for
>baking and nibbling. Mix sugar, water and corn syrup and heat in
>crockpot on high until dissolved. Add ginger, and reduce heat to low
>for 24 hours, until syrup is a golden brown. Allow to cool in syrup,
>then drain, reserving syrup for pancakes, ice cream, or your other
>favorite syrup uses.
>
>Toss the ginger in sugar until well coated. Allow to dry on cooling
>racks for 24 hours and store in zip locks or jars.
>
That recipe is so simple and perfect there's no need for another.

Lou

Dave Smith wrote:

> This time I boiled the peeled and slice ginger root for 40 minutes,
> poured off the water and then added equal parts water and sugar and
> let it boil for another three hours, cranking the heat up and let it
> boil down to a thick syrup. I poured it through a sieve, let it
> drain, then put the ginger sliced on a couple of cookie racks to dry
> and cook, over cookie sheets with wax paper to catch the drips. After
> the stopped dripping I put them in the oven with the light on
> and let them dry for about 18 hours. They were nice and dry and I
> put them in a Tupperware container with some granulated sugar and
> tossed to coat.
> Given that the ginger was 97 cents a pound, and I used three cups of
> sugar, and ended up with more than a pound of candied ginger, and it
> costs $16.95 a pound at the bilk store.....

I think all this can be explained - needed cooking time is related to
the thickness of your pieces of ginger. We cut ours about as thin as we
can by hand, and find that 90 minutes in simple syrup does the trick. 3
hours seems way overkill unless you've got some pretty chunky ginger
pieces which, if that's what you like, is what you'd have to do. The
thinner pieces also end up tasting sweeter since there's more surface
area, hence more sugar to ginger in your mouth.

Our procedu

1. We put the equal parts sugar and water on the heat while we're
peeling and cutting the ginger. Once the liquid is clear, we add the
ginger, bring to a boil, then reduce to a simmer for about 90 minutes.

2. I strain them pretty thoroughly, usually positioning the strainer
over the kitchen sink and letting the ginger sit for 10 minutes or so,
shaking and stirring once or twice to make sure all the water drips
out - this also lets it cool enough to handle.

3. Then we put a layer of sugar on the parchment or wax paper, put the
ginger pieces on, and turn them a few times to coat, after which we let
them dry until, well, until they're dry.

-S-

On Nov 9, 5:33*pm, Dave Smith > wrote:
....
> Given that the ginger was 97 cents a pound, and I used three cups of
> sugar, and ended up with more than a pound of candied ginger, and it
> costs $16.95 a pound at the bilk store.....

Question: What exactly does one *do* with candied ginger? I'm thinking
Christmas Candy. I saw a website that says candied ginger goes well
with many things, even dark chocolate. Could one make a candy out of
candied ginger, and would it be good?

John Kuthe...

On Thu, 10 Nov 2011 06:16:20 -0800 (PST), John Kuthe
> wrote:

>On Nov 9, 5:33*pm, Dave Smith > wrote:
>...
>> Given that the ginger was 97 cents a pound, and I used three cups of
>> sugar, and ended up with more than a pound of candied ginger, and it
>> costs $16.95 a pound at the bilk store.....
>
>Question: What exactly does one *do* with candied ginger? I'm thinking
>Christmas Candy. I saw a website that says candied ginger goes well
>with many things, even dark chocolate. Could one make a candy out of
>candied ginger, and would it be good?

Many folks eat candied ginger au jus. But it's an ingredient most
often treated as a confection, used in candies but especially baked
goods.

On Nov 10, 9:23*am, Brooklyn1 <Gravesend1> wrote:
> On Thu, 10 Nov 2011 06:16:20 -0800 (PST), John Kuthe
....
> >Question: What exactly does one *do* with candied ginger? I'm thinking
> >Christmas Candy. I saw a website that says candied ginger goes well
> >with many things, even dark chocolate. Could one make a candy out of
> >candied ginger, and would it be good?
>
> Many folks eat candied ginger au jus. *But it's an ingredient most
> often treated as a confection, used in candies but especially baked
> goods.

Au jus? You mean "with juice" I'm unclear what you mean.

Guess I will have to get some and see what it's like. I think I've had
it before but can't remember.

John Kuthe...

On Thu, 10 Nov 2011 07:33:29 -0800 (PST), John Kuthe
> wrote:

>On Nov 10, 9:23*am, Brooklyn1 <Gravesend1> wrote:
>> On Thu, 10 Nov 2011 06:16:20 -0800 (PST), John Kuthe
>...
>> >Question: What exactly does one *do* with candied ginger? I'm thinking
>> >Christmas Candy. I saw a website that says candied ginger goes well
>> >with many things, even dark chocolate. Could one make a candy out of
>> >candied ginger, and would it be good?
>>
>> Many folks eat candied ginger au jus. *But it's an ingredient most
>> often treated as a confection, used in candies but especially baked
>> goods.
>
>Au jus? You mean "with juice" I'm unclear what you mean.
>
>Guess I will have to get some and see what it's like. I think I've had
>it before but can't remember.
>
>John Kuthe...

Au naturale, as is. You'll either love it or hate it... I suggest you
try a small amount first.

On Nov 10, 11:35*am, Brooklyn1 <Gravesend1> wrote:
> >Au jus? You mean "with juice" I'm unclear what you mean.
>
> >Guess I will have to get some and see what it's like. I think I've had
> >it before but can't remember.
>
> >John Kuthe...
>
> Au naturale, as is. *You'll either love it or hate it... I suggest you
> try a small amount first.

That's not what "au jus" means. If you mean "au naturale" then type
"au naturale"!

John Kuthe...

On Nov 10, 11:38*am, John Kuthe > wrote:
> On Nov 10, 11:35*am, Brooklyn1 <Gravesend1> wrote:
>
> > >Au jus? You mean "with juice" I'm unclear what you mean.
>
> > >Guess I will have to get some and see what it's like. I think I've had
> > >it before but can't remember.
>
> > >John Kuthe...
>
> > Au naturale, as is. *You'll either love it or hate it... I suggest you
> > try a small amount first.
>
> That's not what "au jus" means. If you mean "au naturale" then type
> "au naturale"!
>
> John Kuthe...

And I know about ginger. I love sushi, and sushi's served with pickled
ginger, so...

John Kuthe...

diced into a pork/pineapple recipe i made up and in the top along with the
pineapple of upside down cake, also just to nibble on are my three favorite
things, Lee
"John Kuthe" > wrote in message
...
On Nov 9, 5:33 pm, Dave Smith > wrote:
....
> Given that the ginger was 97 cents a pound, and I used three cups of
> sugar, and ended up with more than a pound of candied ginger, and it
> costs $16.95 a pound at the bilk store.....

Question: What exactly does one *do* with candied ginger? I'm thinking
Christmas Candy. I saw a website that says candied ginger goes well
with many things, even dark chocolate. Could one make a candy out of
candied ginger, and would it be good?

John Kuthe...

On Thu, 10 Nov 2011 11:45:56 -0600, "Storrmmee"
> wrote:

> Question: What exactly does one *do* with candied ginger?

Some people swear it helps sore throats feel better.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 10/11/2011 10:23 AM, Brooklyn1 wrote:

>> Question: What exactly does one *do* with candied ginger? I'm thinking
>> Christmas Candy. I saw a website that says candied ginger goes well
>> with many things, even dark chocolate. Could one make a candy out of
>> candied ginger, and would it be good?
>
> Many folks eat candied ginger au jus. But it's an ingredient most
> often treated as a confection, used in candies but especially baked
> goods.


I like it straight up as a sort of fruit candy. I have been known to dip
it in melted chocolate. Probably the most common use is to add it to
ginger cookies. Lately I have been hankering to make some pear and
ginger muffins. I was wondering about the versatile muffin recipe in
the Laura Secord but I am thinking maybe it needs something a little
sweeter.

On Thu, 10 Nov 2011 09:38:21 -0800 (PST), John Kuthe
> wrote:

>On Nov 10, 11:35*am, Brooklyn1 <Gravesend1> wrote:
>> >Au jus? You mean "with juice" I'm unclear what you mean.
>>
>> >Guess I will have to get some and see what it's like. I think I've had
>> >it before but can't remember.
>>
>> >John Kuthe...
>>
>> Au naturale, as is. *You'll either love it or hate it... I suggest you
>> try a small amount first.
>
>That's not what "au jus" means. If you mean "au naturale" then type
>"au naturale"!
>
>John Kuthe...

`When I use a word,’ Humpty Dumpty said, in rather a scornful tone,
`it means just what I choose it to mean — neither more nor less.’

`The question is,’ said Alice, `whether you can make words mean so
many different things.’

`The question is,’ said Humpty Dumpty, `which is to be master — that’s
all.’

Now kish mir en toches. LOL

On Thu, 10 Nov 2011 09:40:46 -0800 (PST), John Kuthe
> wrote:

>On Nov 10, 11:38*am, John Kuthe > wrote:
>> On Nov 10, 11:35*am, Brooklyn1 <Gravesend1> wrote:
>>
>> > >Au jus? You mean "with juice" I'm unclear what you mean.
>>
>> > >Guess I will have to get some and see what it's like. I think I've had
>> > >it before but can't remember.
>>
>> > >John Kuthe...
>>
>> > Au naturale, as is. *You'll either love it or hate it... I suggest you
>> > try a small amount first.
>>
>> That's not what "au jus" means. If you mean "au naturale" then type
>> "au naturale"!
>>
>> John Kuthe...
>
>And I know about ginger. I love sushi, and sushi's served with pickled
>ginger, so...

So why do you need to get some to see what it's like? duh

On Nov 10, 12:01*pm, Brooklyn1 <Gravesend1> wrote:
> On Thu, 10 Nov 2011 09:38:21 -0800 (PST), John Kuthe
>
>
>
> > wrote:
> >On Nov 10, 11:35 am, Brooklyn1 <Gravesend1> wrote:
> >> >Au jus? You mean "with juice" I'm unclear what you mean.
>
> >> >Guess I will have to get some and see what it's like. I think I've had
> >> >it before but can't remember.
>
> >> >John Kuthe...
>
> >> Au naturale, as is. You'll either love it or hate it... I suggest you
> >> try a small amount first.
>
> >That's not what "au jus" means. If you mean "au naturale" then type
> >"au naturale"!
>
> >John Kuthe...
>
> `When I use a word, Humpty Dumpty said, in rather a scornful tone,
> `it means just what I choose it to mean neither more nor less.
>
> `The question is, said Alice, `whether you can make words mean so
> many different things.
>
> `The question is, said Humpty Dumpty, `which is to be master that s
> all.
>
> Now kish mir en toches. LOL

No such thing as a private language, Sheldon. Study Donandson's truth
theory of language, I did!

John Kuthe...

On Nov 10, 12:03*pm, Brooklyn1 <Gravesend1> wrote:
> On Thu, 10 Nov 2011 09:40:46 -0800 (PST), John Kuthe
>
>
>
> > wrote:
> >On Nov 10, 11:38 am, John Kuthe > wrote:
> >> On Nov 10, 11:35 am, Brooklyn1 <Gravesend1> wrote:
>
> >> > >Au jus? You mean "with juice" I'm unclear what you mean.
>
> >> > >Guess I will have to get some and see what it's like. I think I've had
> >> > >it before but can't remember.
>
> >> > >John Kuthe...
>
> >> > Au naturale, as is. You'll either love it or hate it... I suggest you
> >> > try a small amount first.
>
> >> That's not what "au jus" means. If you mean "au naturale" then type
> >> "au naturale"!
>
> >> John Kuthe...
>
> >And I know about ginger. I love sushi, and sushi's served with pickled
> >ginger, so...
>
> So why do you need to get some to see what it's like? duh

Because if I'm gonna make Christmas Candy out of candied ginger and
chocolate, I'm gonna taste it as I'm developing it, DUH! Most times
I'll make experimental batches before I go into production.

Every good chef does!


John Kuthe...

"John Kuthe" > wrote in message
...
On Nov 9, 5:33 pm, Dave Smith > wrote:
>...
>> Given that the ginger was 97 cents a pound, and I used three cups of
>> sugar, and ended up with more than a pound of candied ginger, and it
>> costs $16.95 a pound at the bilk store.....

>Question: What exactly does one *do* with candied ginger? I'm thinking
>Christmas Candy. I saw a website that says candied ginger goes well
>with many things, even dark chocolate. Could one make a candy out of
>candied ginger, and would it be good?

You might make my vaguely infamous Scotch Bonnet Cheesecake,
with candied ginger in a starring role:

pavane's Scotch Bonnet Cheesecake


2# Cream Cheese
1.5 C Sugar
4 Eggs
1/2 C Heavy Cream
2T Lime Juice
1/2 C Chopped Crystallized Ginger
2T Seeded and finely chopped Scotch Bonnet or Habanero peppers


1/4 C Gingersnap crumbs


Oven preheated to 300, ensure it is not too hot.


Butter 8" solid cheesecake pan, sprinkle with cracker crumbs for crust.


Combine first four ingredients, beat until very smooth. Add Lime Juice,
fold in Ginger and Scotch Bonnets.


Pour into pan, set in waterbath and cook for 2 hours. Turn off oven and
allow to sit for another hour before opening oven and removing pan.


Let pan sit on rack for 2 hours before unmolding. Best after two days of
flavor-melding, serve room temperature.

pavane

John Kuthe wrote:
>
> On Nov 10, 11:35 am, Brooklyn1 <Gravesend1> wrote:
> > >Au jus? You mean "with juice" I'm unclear what you mean.
> >
> > >Guess I will have to get some and see what it's like. I think I've had
> > >it before but can't remember.
> >
> > >John Kuthe...
> >
> > Au naturale, as is. You'll either love it or hate it... I suggest you
> > try a small amount first.
>
> That's not what "au jus" means. If you mean "au naturale" then type
> "au naturale"!

That's right. He's suggesting you eat it while naked.

John Kuthe wrote:
>
> No such thing as a private language, Sheldon. Study Donandson's truth
> theory of language, I did!

Lümpin fritz, vu goombat.

On Nov 10, 4:00*pm, Mark Thorson > wrote:
....
>
> That's right. *He's suggesting you eat it while naked.

Sheldon typed "au naturale", I was using his terminology.

John Kuthe...

John Kuthe > wrote:

>Sheldon typed "au naturale"

That's what I've always assumed.


S.

On Thu, 10 Nov 2011 06:16:20 -0800 (PST), John Kuthe
> wrote:

>On Nov 9, 5:33*pm, Dave Smith > wrote:
>...
>> Given that the ginger was 97 cents a pound, and I used three cups of
>> sugar, and ended up with more than a pound of candied ginger, and it
>> costs $16.95 a pound at the bilk store.....
>
>Question: What exactly does one *do* with candied ginger? I'm thinking
>Christmas Candy. I saw a website that says candied ginger goes well
>with many things, even dark chocolate. Could one make a candy out of
>candied ginger, and would it be good?

I use it in a slow cooked rib recipe, and in a pumpkin pancake recipe.
It has a less sharp, but concentrated ginger flavor so if a little
sweetness won't hurt the recipe, candied ginger can be used in place
of ginger.

It is also good for upset stomach-- or a ginger tea.

Jim

Jim wrote:

>> Question: What exactly does one *do* with candied ginger?
>
> I use it in a slow cooked rib recipe, and in a pumpkin pancake recipe.
> It has a less sharp, but concentrated ginger flavor so if a little
> sweetness won't hurt the recipe, candied ginger can be used in place
> of ginger.
>
> It is also good for upset stomach-- or a ginger tea.

Christine has a recipe for banana bread with chocolate and candied ginger.
I've got a brownie recipe which calls for candied ginger and candied orange
peel. My default fruitcake recipe uses quite a bit of candied ginger.

From some of my past posts:

Honeydew with minced candied ginger and vanilla yogurt makes a nice
breakfast or light dessert

Lettuce cups with chopped chicken or pork, orange sections, cashews, minced
candied ginger, and hot chiles is a tasty appetizer or light lunch

Salad greens with sliced pears and a salad dressing made by simmering
candied ginger in apple cider vinegar, then blending with salt and grapeseed
oil


Bob

On Thu, 10 Nov 2011 19:11:15 -0800, "Bob Terwilliger"
> wrote:

> Christine has a recipe for banana bread with chocolate and candied ginger.
> I've got a brownie recipe which calls for candied ginger and candied orange
> peel. My default fruitcake recipe uses quite a bit of candied ginger.

Fruitcake, huh? Sounds interesting. Got a message ID for that
recipe, if you posted it?

I've seen gingerbread cake recipes that call for candied ginger, but I
don't make gingerbread cake very often and I like Wayne Boatwright's
gingerbread recipe so much, I haven't tried adding candied ginger to
it yet.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Thu, 10 Nov 2011 19:40:59 -0800, Christine Dabney
> wrote:

> On Thu, 10 Nov 2011 19:27:36 -0800, sf > wrote:
>
> >I've seen gingerbread cake recipes that call for candied ginger, but I
> >don't make gingerbread cake very often and I like Wayne Boatwright's
> >gingerbread recipe so much, I haven't tried adding candied ginger to
> >it yet.
>
> I am getting ready to bake a gingerbread from the new book by Melissa
> Clark, that has Cranberries in it.
>
> Here is a link to the recipe, as it was made by The Amateur Gourmet.
> http://www.amateurgourmet.com/2011/1...ngerbread.html
>
Oh, yum! Have a bite for me.


--
All you need is love. But a little chocolate now and then doesn't hurt.

sf wrote:

>> My default fruitcake recipe uses quite a bit of candied ginger.
>
> Fruitcake, huh? Sounds interesting. Got a message ID for that
> recipe, if you posted it?

I use Alton Brown's recipe

http://www.foodnetwork.com/recipes/a...ipe/index.html

but I increase the candied ginger to 1/2 cup. I also exclusively use the
candied ginger from Trader Joe's because it's got a very spicy bite. Other
commercially-available candied ginger seems much weaker to me.

Bob

On Thu, 10 Nov 2011 20:20:49 -0800, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> My default fruitcake recipe uses quite a bit of candied ginger.
> >
> > Fruitcake, huh? Sounds interesting. Got a message ID for that
> > recipe, if you posted it?
>
> I use Alton Brown's recipe
>
> http://www.foodnetwork.com/recipes/a...ipe/index.html
>
> but I increase the candied ginger to 1/2 cup. I also exclusively use the
> candied ginger from Trader Joe's because it's got a very spicy bite. Other
> commercially-available candied ginger seems much weaker to me.
>
Thanks Bob! In the mean time I found this -
http://savour-fare.com/2009/12/07/it...weather-buddy/
I'm thinking about taking what I like about yours and alter that one.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Nov 10, 9:11*pm, "Bob Terwilliger" >
wrote:
> Jim wrote:
> >> Question: What exactly does one *do* with candied ginger?
>
> > I use it in a slow cooked rib recipe, and in a pumpkin pancake recipe.
> > It has a less sharp, but concentrated ginger flavor so if a little
> > sweetness won't hurt the recipe, candied ginger can be used in place
> > of ginger.
>
> > It is also good for upset stomach-- or a ginger tea.
>
> Christine has a recipe for banana bread with chocolate and candied ginger..
> I've got a brownie recipe which calls for candied ginger and candied orange
> peel. My default fruitcake recipe uses quite a bit of candied ginger.
>
> From some of my past posts:
>
> Honeydew with minced candied ginger and vanilla yogurt makes a nice
> breakfast or light dessert
>
> Lettuce cups with chopped chicken or pork, orange sections, cashews, minced
> candied ginger, and hot chiles is a tasty appetizer or light lunch
>
> Salad greens with sliced pears and a salad dressing made by simmering
> candied ginger in apple cider vinegar, then blending with salt and grapeseed
> oil
>
> Bob

Thanks! I'm thinking of making Ginger Truffles this year. Maybe
mincing up a sufficient amount of candied ginger into a ganache and
making truffles from it. I'll have to get (or make?) some candied
ginger and see how it tastes.

John Kuthe...

"John Kuthe" > ha scritto nel messaggio

! I'm thinking of making Ginger Truffles this year. Maybe
mincing up a sufficient amount of candied ginger into a ganache and
making truffles from it. I'll have to get (or make?) some candied
ginger and see how it tastes.

I've just finished a box of German cookies that a soft and very mild ginger
covered in chocolate. They seemed to cancel each other's pleasure. The
same cookie covered in a sugar glaze is better.

On Nov 11, 4:57*am, "Giusi" > wrote:
> "John Kuthe" > ha scritto nel messaggio
>
>> ! I'm thinking of making Ginger Truffles this year. Maybe
>> mincing up a sufficient amount of candied ginger into a ganache and
>> making truffles from it. I'll have to get (or make?) some candied
>> ginger and see how it tastes.
>
> I've just finished a box of German cookies that a soft and very mild ginger
> covered in chocolate. *They seemed to cancel each other's pleasure. *The
> same cookie covered in a sugar glaze is better.

That's why I have to get some candied ginger and chocolate and taste/
experiment!


:-)

John Kuthe...