Purchasing
Fresh Ginger
When shopping for fresh ginger, look for heavy pieces with a plump,
smooth, somewhat shiny skin. If its wrinkled or cracked, the ginger
is drying and past its prime. Never substitute dried ground ginger
for fresh. It simply doesn’t taste the same.
Purchasing
Crystallized Ginger
When buying crystallized ginger, look for ginger that is plump,
tender, golden and sulfur free. Crystallized ginger that appears
dried-out or shriveled will most likely have a bitter, unpleasant
after taste. Since fresh ginger clabbers (sours) milk, crystallized
ginger is the perfect alternative to infuse the flavor of ginger
into ice creams, custards, créme brulee and soufflés.
Storing
Fresh Ginger
Fresh ginger will get moldy in the refrigerator. It’s best
to store it at room temperature much like you would potatoes.
Ginger will eventually sprout little buds. These are considered
a pungent delicacy in many parts of Asia. Just pinch them off
and enjoy. Some people freeze their ginger, although we don’t
recommend it as it alters the flavor. Others store their fresh
ginger in dry sherry or Madeira in the refrigerator for up to
3 months. The ginger will impart some of its flavor to the wine,
but that’s a minor disadvantage when weighed against having
peeled ginger ready and waiting to be used. The ginger-flavored
wine can be used in stir-fry dishes, salad dressings, sauces,
etc.
Preparing
Fresh Ginger
To prepare fresh ginger, peel only the skin of this knobby-looking
rhizome (an under-ground stem). Use either a vegetable peeler
or sharp knife. One ginger fan suggests scraping off the skin
with an ordinary spoon. “It works great and it seems like
you don't lose so much of the good stuff.” Depending upon
your recipe, fresh ginger may be sliced, diced, minced, grated,
shredded or juiced.
Cooking
with Ginger
Unlike any other flavor, ginger is unlimited in its culinary uses.
From the fieriest of stir-fries to the sweetest of ice creams,
ginger has the ability to cross over from savory to sweet. Rather
than tinker with tried-and-true Asian recipes, seek other culinary
marriages for ginger. Experiment with a small amount of fresh,
pickled or candied ginger in a recipe. Remember that a little
ginger goes a long way. As you go, increase the amount of ginger
to suit your personal tastes. Add ginger to soups, stocks, salads,
vegetables, marinades, sauces and desserts.
Ginger
as an Aphrodisiac
If you’d like to whip up a recipe loaded with aphrodisiacs,
try a recipe that calls for ginger, cinnamon and cloves - spices
traditionally used for their ability to inspire amour. Ginger’s
aphrodisiacal properties are tough to prove, but ginger does enhance
circulation and has been credited through history with increasing
lustful yearnings.
