Ginger

by hirsheys 1 year ago

I'm wondering if someone can help me decipher what recipe writers mean when they call for "1-inch" of ginger, minced. I'm assuming this means a one-inch length of ginger? If so, what width of ginge...

I don't care much for the taste of ginger and so I avoid most recipes that require it. What is a good substitue? I did buy a small piece of ginger root today to sample it again, maybe it ...

Hi - Looking for a dessert recipe that I think was in the November 1990 (maybe December?) edition of Bon Appetit. I have searched Epicurious in vain, as well as myriad other web searches and canno...

by Green Omnivore 9 years ago

I just found an unopened bag of Trader Joe's uncrystaliized candied ginger which has an expiry date of April 2009. I opened it up and it smells like ginger, feels like ginger, tastes like ginger. ...

I bought some with the idea of crushing them for a pie crust. I never got that far. They're my idea of a good ginger snap cookie. They're crisp beyond crisp, with some nice heat from the ginger....

by cayjohan 12 years ago

I use a lot of ginger root in cooking. I generally scrub the root under water with a stiff brush, then grate on a ceramic ginger grater. Recently, some friends have been telling me that I should pe...

by MrStayPuft 2 years ago

Hi there, Long time lurker here. I have some crystallized ginger left over from late winter that's still good but I'm not sure what to do with it now that the warmer months are here. I used it for...

I often use small amounts of grated ginger and would like to make my daily cooking easier by grating a large batch to keep on hand. I seem to remember a friend used to preserve grated ginger in sh...

How do you keep fresh ginger?

by NYchowcook 2 years ago

I was given a beautiful jar of fresh ginger preserves and want to bake a cake with it without simply dumping the preserves into a cake to make a gingerbread-ish spice cake. Something that preserve...

I have diced fresh ginger into small bits. Packed a Ball jar full - and then continously poured in honey. It was evenutally all filled - the solution was watery in the end - as the honey no d...

by sandiasingh 5 years ago

I just taste tested grated galangal (which I have used for years) vs. grated ginger. The galangal, which is called an "upscale version of ginger," is very hot/spicy--tip of the tongue spicy. The ...

My grandmother made Christmas cookies when I was a kid in the 1950s. Here's the recipe she typed up and gave to me. When I make it , the cookies taste very blah. What am I doing wrong? Here is ...

I make fabulous candied ginger, BUT after I let it rest and even cool it, in a few days (while in the fridge) the sugar coating ALWAYS melts. WHY? Its still delicious, BUT I can't wrap it and give ...

The message about root beer made me think about the great ginger ales I have had. The best was Jamaica Dry, which came in a green bottles with red and white printing.

Heya Peeps, I'm trying to make home-made ginger ale, but I'm having problems. I hope that someone can help. Key point: I'm trying to keep it as authentic as possible, so I'm not adding baker's ye...

I've been trying for a while now to duplicate Benihana's ginger salad dressing and it just doesn't seem right. The recipe I've been working from is this one: http://www.recipezaar.com/Benihan...

I've tried several different recipes, but none taste like the ginger dressing served in Japanese restaurants. Please post if you have a good one! Thanks.