Cooking with Ginger

Cooking How-To, How-To
on December 1, 2007
Three types of ginger
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2007/12/dec-ginger.jpg?w=150

Here’s a quick primer on ginger and its forms:

Fresh gingerroot is available year-round. Look for pieces that are firm, shiny and smooth and store them, unpeeled, in the refrigerator for up to three weeks.

Crystallized ginger is sugared or candied and is great in cookies and desserts.

Ground ginger, the most familiar form, is found in jars and should be no older than 6 months for the best flavor. To substitute ground ginger for freshly grated ginger, divide the fresh ginger amount by three (1 tablespoon fresh ginger = 1 teaspoon ground ginger).

 

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