some years ago i was in a neighbours house and she was cooking and produced
already finely grated garlic and ginger from the freezer. they were loose
flakes.

when recently i grated up some garlic and ginger and froze it, i ended up
with just one frozen lump, not loose flakes.

How did she do this please? since i cannot contact her to ask.

On Mon, 21 Aug 2006 20:56:34 GMT, "Torge" >
wrote:

>some years ago i was in a neighbours house and she was cooking and produced
>already finely grated garlic and ginger from the freezer. they were loose
>flakes.
>
>when recently i grated up some garlic and ginger and froze it, i ended up
>with just one frozen lump, not loose flakes.
>
>How did she do this please? since i cannot contact her to ask.
>
If you don't have access to liquid Nitrogen, spread it out on a baking
sheet covered with clingfilm and put it in the freezer. After about
30 minutes (and thereafter as required) agitate it a bit. Repeat
until satiated.

Alternatively, put your grated produce in a zipper bag. Let it go
solid and then just beat the sh1t out of it with a rolling pin. That
works with Coriander Leaf (Cilantro) and not so well with Curry
Leaves.



Regards
JonH

Torge wrote:
> some years ago i was in a neighbours house and she was cooking and produced
> already finely grated garlic and ginger from the freezer. they were loose
> flakes.
>
> when recently i grated up some garlic and ginger and froze it, i ended up
> with just one frozen lump, not loose flakes.
>
> How did she do this please? since i cannot contact her to ask.

I don't know, but it gives me the opportunity to ask something I've
been curious about for a long time. I have seen questions about how to
store garlic and ginger *many* times here in rfc, and I always wonder,
what in the world are people cooking that avoids the use of garlic and
ginger? How can anyone ever not use garlic or ginger for so long that
they have a chance to go bad?

Take ginger, because that's probably the less used one. If I'm heating
oil to cook chicken or fish or shrimp, some slices of ginger go in to
perk up the oil even if there's no ginger in the actual recipe I'm
making. Likewise, there's never been a leafy green vegetable, or a
cruciferous vegetable, that isn't improved by a little ginger. And as
often as not, when I cook onions to achieve some caramelization (i.e.,
something more than just softening/sweating them) a few slices of
ginger go in with the onions. If I've ever had a piece of ginger go
bad before it was used up in the last 30 years, I can't remember it.
-aem

On 21 Aug 2006 14:42:43 -0700, "aem" > wrote:

>I have seen questions about how to
>store garlic and ginger *many* times here in rfc, and I always wonder,
>what in the world are people cooking that avoids the use of garlic and
>ginger? How can anyone ever not use garlic or ginger for so long that
>they have a chance to go bad?
>
>Take ginger, because that's probably the less used one. If I'm heating
>oil to cook chicken or fish or shrimp, some slices of ginger go in to
>perk up the oil even if there's no ginger in the actual recipe I'm
>making. Likewise, there's never been a leafy green vegetable, or a
>cruciferous vegetable, that isn't improved by a little ginger. And as
>often as not, when I cook onions to achieve some caramelization (i.e.,
>something more than just softening/sweating them) a few slices of
>ginger go in with the onions. If I've ever had a piece of ginger go
>bad before it was used up in the last 30 years, I can't remember it.

I love fresh ginger, but have never gotten into the habit of using it
in "non-Asian" dishes. Just so ya know what happens if they sit in
your fridge too long, they shrivel all up. (

Carol

Damsel in dis Dress wrote:

> I love fresh ginger, but have never gotten into the habit of using it
> in "non-Asian" dishes. Just so ya know what happens if they sit in
> your fridge too long, they shrivel all up. (
>
at my house...
In the refrigerator: They go mushy
On the counter: They shrivel and dry up

Most of the time I manage to use it before anything happens, but I just
buy a small knob so I can use it up fast.

Damsel in dis Dress wrote:
>
> I love fresh ginger, but have never gotten into the habit of using it
> in "non-Asian" dishes.

As someone said, "Try it, you'll like it." -aem

On 21 Aug 2006 15:57:25 -0700, "aem" > wrote:

>Damsel in dis Dress wrote:
>>
>> I love fresh ginger, but have never gotten into the habit of using it
>> in "non-Asian" dishes.
>
>As someone said, "Try it, you'll like it."

It *would* be hard to think of something that wouldn't be better with
a little fresh ginger. And I have some that isn't shriveled yet, too!

Carol

"sf" > wrote

> Most of the time I manage to use it before anything happens, but I just
> buy a small knob so I can use it up fast.

Do you break it off a larger hand in the store? I have done that,
sometimes they only have these enormous pieces. Maybe it's bad,
I shouldn't do that?

nancy

Felice Friese wrote:

> Stash your finger of ginger in a small container and cover it with rice
> wine, and keep it in the fridge. It will last and last and last ...


Grate it first, and it will be convenient too. I use sherry instead of
rice wine. Keep the container air tight. Alcohol preserves the ginger;
ginger flavors the sherry. Use both sherry or ginger depending on the dish.


--Lia

On Tue, 22 Aug 2006 23:05:41 -0400, "Felice Friese"
> wrote:

>Stash your finger of ginger in a small container and cover it with rice
>wine, and keep it in the fridge. It will last and last and last ...

Thanks to both you and Julia for the advice to booze it up.

(Did you know that your computer is a full day ahead?)

Carol

"Nancy Young" > wrote in message
...
>
> "sf" > wrote
>
> > Most of the time I manage to use it before anything happens, but I just
> > buy a small knob so I can use it up fast.
>
> Do you break it off a larger hand in the store? I have done that,
> sometimes they only have these enormous pieces. Maybe it's bad,
> I shouldn't do that?
>
> nancy
>
>

I do it, Nancy; I've been known to break a little knuckle off. I tend to
only use fresh ginger in specific, planned dishes and don't want it to go
bad, so I break a section off. Where are the supermarket police? <g>

kili

"kilikini" > wrote

> "Nancy Young" > wrote

>> Do you break it off a larger hand in the store? I have done that,
>> sometimes they only have these enormous pieces. Maybe it's bad,
>> I shouldn't do that?

> I do it, Nancy; I've been known to break a little knuckle off. I tend to
> only use fresh ginger in specific, planned dishes and don't want it to go
> bad, so I break a section off. Where are the supermarket police? <g>

Heh. I feel a teeny guilty, but I'm not hurting their product. I do
the same with bananas once in a while, but so do a lot of people,
I think. I can usually find a small bunch that looks like someone else
left.

nancy

Felice Friese wrote:

>
> Stash your finger of ginger in a small container and cover it with rice
> wine, and keep it in the fridge. It will last and last and last ...
>

I keep it in sherry. It is good for years and years.

"Damsel in dis Dress" > wrote in message
...
> On Tue, 22 Aug 2006 23:05:41 -0400, "Felice Friese"
> > wrote:
>
>>Stash your finger of ginger in a small container and cover it with rice
>>wine, and keep it in the fridge. It will last and last and last ...
>
> Thanks to both you and Julia for the advice to booze it up.
>
> (Did you know that your computer is a full day ahead?)
>
> Carol

Sonofagun! It is indeed! It's not Bill Gates's doing, though. I think I did
it accidentally while I was fiddling around with the clock function.

Felice

"Dave Smith" > wrote in message
...
>
> Felice Friese wrote:
>
>> Stash your finger of ginger in a small container and cover it with rice
>> wine, and keep it in the fridge. It will last and last and last ...
>>
> I keep it in sherry. It is good for years and years.

I drink my sherry!

Felice

Nancy Young wrote:
> "kilikini" > wrote
>
> > "Nancy Young" > wrote
>
> >> Do you break it off a larger hand in the store? I have done that,
> >> sometimes they only have these enormous pieces. Maybe it's bad,
> >> I shouldn't do that?
>
> > I do it, Nancy; I've been known to break a little knuckle off. I tend to
> > only use fresh ginger in specific, planned dishes and don't want it to go
> > bad, so I break a section off. Where are the supermarket police? <g>
>
> Heh. I feel a teeny guilty, but I'm not hurting their product. I do
> the same with bananas once in a while, but so do a lot of people,
> I think. I can usually find a small bunch that looks like someone else
> left.

No need to feel at all guilty. Your analogy to breaking off the number
of bananas you want is right on. Sometimes I buy a whole "hand" of
ginger, more often I break off a "finger." If you see some hands that
have smoother, shinier skins than others, those will be the freshest
and juiciest. -aem

On Tue, 22 Aug 2006 11:21:14 -0400, "Felice Friese"
> wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Tue, 22 Aug 2006 23:05:41 -0400, "Felice Friese"
>> > wrote:
>>
>>>Stash your finger of ginger in a small container and cover it with rice
>>>wine, and keep it in the fridge. It will last and last and last ...
>>
>> Thanks to both you and Julia for the advice to booze it up.
>>
>> (Did you know that your computer is a full day ahead?)
>
>Sonofagun! It is indeed! It's not Bill Gates's doing, though. I think I did
>it accidentally while I was fiddling around with the clock function.

Whew! I can sleep much easier at night, now that that's cleared up.
*giggle*

Carol

On Mon, 21 Aug 2006 22:56:27 -0500, Damsel in dis Dress
> wrote:

>On Tue, 22 Aug 2006 23:05:41 -0400, "Felice Friese"
> wrote:
>
>>Stash your finger of ginger in a small container and cover it with rice
>>wine, and keep it in the fridge. It will last and last and last ...
>
>Thanks to both you and Julia for the advice to booze it up.
>
>(Did you know that your computer is a full day ahead?)
>
>Carol

I store it in sherry myself. I get a large fresh hand of it, peal and
cut it into knobs. put in a sealable jar or plastic container and
cover with decent sherry. The ginger stays nice, and you get gingered
sherry for gooking and dressings as an extra benny.

Speaking of ginger and Cilantro from another thread, here is a soup I
make several times a week...

Whar Winter Soup

4 cups chicken broth (I use water and 3 tsp Knnors Chix Boullion)
1 dash msg
2 generous pinches black pepper, coarse grind
1-2 teaspoon fresh ginger, crushed to taste
2 teaspoon soy sauce, to taste
3 green onion, sliced thin
1/4 teaspoon sesame seeds
2-3 clove garlic, large clove crushed

hot chili oil, optional
2-4 Tbsp chopped cilantro (I usualy just grab a bunch)

Heat the first 8 ingrediants to a boil and lower the heat to make the
soup base. Simmer for a few mins. Put your choice ofa few ingrediants
in a bowl.( I like bean sprouts and mushrooms myself) add in hot soup
base and finish with your choice of ingrediants. (I like cilantro,
chili oil and maybe a squeese of fresh lime)

Other Optional additions-(Skys the limit)
bean sprouts
2-3 Fresh Mushroom sliced thinly
Sugar Snap or Snow Peas
Garlic Sprouts
scallions thinly sliced
4 ounces canned mushroom, with juice
Bok Choy or Spinich sliced
Thinly sliced cabbage
corn
bamboo shoots
egg
sliced cooked chicken
sliced ham or cooked pork
a couple tbsp of rice or noodles
etc etc etc....

Hag k
Address Munged - Pull a Loraine Bobbit (Cut off waynespenis) to reply.

On Wed, 23 Aug 2006 08:09:42 +0900, Hag & Stenni
> wrote:

>Speaking of ginger and Cilantro from another thread, here is a soup I
>make several times a week...
>
>Whar Winter Soup

THIS is part of why I love you so much! I can't wait to give this a
try. It sounds very addictive.

What does "Whar" mean?

Carol

Felice Friese wrote:
> "Dave Smith" > wrote in message
> ...
> >
> > Felice Friese wrote:
> >
> >> Stash your finger of ginger in a small container and cover it with rice
> >> wine, and keep it in the fridge. It will last and last and last ...
> >>
> > I keep it in sherry. It is good for years and years.
>
> I drink my sherry!
>

That gingery sherry could be the liquid part of a great sauce for
chicken or pork.

Nancy Young wrote:
> "sf" > wrote
>
> > Most of the time I manage to use it before anything happens, but I just
> > buy a small knob so I can use it up fast.
>
> Do you break it off a larger hand in the store? I have done that,
> sometimes they only have these enormous pieces.
>
Yes, that's what I do.

> Maybe it's bad, I shouldn't do that?
>
That's not a no-no around here. I learned to do it by watching how
Asians (Chinese grannies) shop . Also, I go through my mushrooms and
green beans one by one, taking only what I like.... learned to do that
by watching too.

"sf" > wrote

> Nancy Young wrote:

>> Do you break it off a larger hand in the store? I have done that,
>> sometimes they only have these enormous pieces.
>>
> Yes, that's what I do.
>
>> Maybe it's bad, I shouldn't do that?
>>
> That's not a no-no around here. I learned to do it by watching how
> Asians (Chinese grannies) shop . Also, I go through my mushrooms and
> green beans one by one, taking only what I like.... learned to do that
> by watching too.

Funny, in (what else) Delicious Orchards, the green beans are on
a bin separate from any other vegetables. It's about 4 feet square.
This way a bunch of people can stand around this mound of beans, picking
through, yes, combing! through, the piles to find the most worthy beans.

It's like a suburban bean pickin' party.

I think I have one more big bowl of green beans and garlic left in me
this summer. So good.

nancy

On 22 Aug 2006 18:06:46 -0700, "sf" > wrote:

>Felice Friese wrote:
>> "Dave Smith" > wrote in message
>> ...
>> >
>> > Felice Friese wrote:
>> >
>> >> Stash your finger of ginger in a small container and cover it with rice
>> >> wine, and keep it in the fridge. It will last and last and last ...
>> >>
>> > I keep it in sherry. It is good for years and years.
>>
>> I drink my sherry!
>
>That gingery sherry could be the liquid part of a great sauce for
>chicken or pork.

Mmmmmm!

"Damsel in dis Dress" > wrote in message as

<cutting to the chase ..>

> I love fresh ginger, but have never gotten into the habit of using it
> in "non-Asian" dishes. Just so ya know what happens if they sit in
> your fridge too long, they shrivel all up. (
>
> Carol

Stash your finger of ginger in a small container and cover it with rice
wine, and keep it in the fridge. It will last and last and last ...

Felice