All hail ginger!

by Adrienne Matt on September 20, 2007

in Tips & Tricks


I’m a big fan of ginger. Ginger tea, candied ginger, ginger root, ginger powder.
It’s a great digestive cure and can add lots of punch to a dish.
The best way to peel the skin off ginger is to use a spoon. Gently scrape the skin with the tip of the spoon. You’ll preserve more of the meat as opposed to cutting or slicing the skin off. It also makes it easier to navigate the nubs and bumps ginger root has.
Here, I’m showing Victoria and Regina how to peel ginger.

I keep a stash of concentrated ginger tea in the fridge that I add to soup stock or dishes. To make your own ginger tea:
2 cups water
1 lump ginger root, appx the size of your thumb and index finger
pot with lid
Coarsely chop ginger into 1/4-inch slices, leaving the skin on. Put water and sliced ginger into pot, cover with lid and put on med-high heat. Let water boil about 5 minutes. Turn heat off and wait up to 1 hour for the pot and water to cool. This is referred to as steeping. Pick out the ginger chunks and throw them away (or use them in a dish in which you want a mild ginger flavor). Put the ginger tea in a glass container with a tight-fitting lid. The liquid will keep in the freezer for 1 year; in the fridge for 6 months.

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