I’m posting this on the UK board in the hope that some of you who don’t usually frequent the Home Cooking board will see this and be able to give me some advice.
I’m going to be making a recipe, Salmon in Pastry with Currants and Ginger, from Simon Hopkinson’s “Roast Chicken and Other Stories.” One of the ingredients calls for “3 to 4 globes of preserved stem ginger.” MMRuth reported on her experience with the recipe here:
She used ginger preserved in syrup, but speculated that that might not have been the product being called for. If you read the ensuing discussion, you’ll see that there’s real confusion here over what Hopkinson might be talking about, even whether or not the ginger should be sweet or salty.
Since this book originated in the UK, I’m wondering if something that’s bewildering to us in the States is perfectly obvious to those in the UK. If anyone knows for certain just what product the author is referring to, I would greatly appreciate it if you would add your comments to this thread
which only confused me even more.
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