Ginger root is one of those irreplaceable ingredients, but I use ginger root infrequently enough that it used to go bad inbetween recipes. I finally started hacking it into pieces and freezing it. If I remember, I set out a chunk an hour or so before I want to use it; otherwise I nuke it in the microwave for a few seconds. Fellow blogger Jennifer Jo pointed out recently that she stores hers chopped up in sherry to cover, refrigerated.
Speaking of sherry, I buy a bottle of the cheapest regular sherry for about $5 (not cream sherry) and keep it indefinitely in the fridge. I must have it to make hot and sour soup, most notably, but I also add it to other soups or rice or beef dishes.
I'm in lazy picnic mode today, so I'll post on Sunday dinner tomorrow.
3 comments:
You don't really need to thaw it out. I freeze it in big pieces and the grate what I need and pop the rest in the freezer again. I also grate some in hot water for a tea. You can also throw it in a pot of soil and it will make a nice plant and you can dig up more root later.
Sydney, thanks for the tips!
I've never heard of rooting the ginger root, but it does make sense. Is it a house plant?
in my area it is an outside plant, but you'd have to bring it in during the winter.
also, you should like this, i learned it while i lived in jamacia. when you buy a whole pineapple at the store, save the peel when you cut it up (you can plant the top in dirt and it will grow, takes 2 years to fruit though) but take the other pineapple peelings and a knob of ginger in a saucepan and cover with water and add a good bit of sugar. simmer on the stove till it is translucent, you really cannot over simmer it. then strain it and chill. it makes a great refreshing summer drink
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