Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [ginger]

75 questions
45
votes
11 answers

Does ginger have to be peeled? If so how?

I noticed that many recipes that call for ginger explicitly call for peeled ginger. When I use ginger I don't bother to peel it. As it is almost always minced fine the tiny bits of papery peel are almost undetectable. Is there some reason that I…
Sobachatina
  • 47,417
  • 19
  • 159
  • 254
25
votes
12 answers

My ginger is blueish... is it safe?

I bought ginger at the grocery store last week and kept it, unpeeled, in the fridge. Today I sliced it open and there is a ring of a blueish colour, instead of the yellow I was expecting. The ginger still smells like I'd expect (I haven't tried…
Daniel Vandersluis
  • 1,405
  • 9
  • 22
  • 29
24
votes
10 answers

How can I maximize ginger extraction?

I want to make ginger drinks (bourbon, hot tea, ginger ale). In all cases, I want to create a ginger syrup that I can then add to bourbon, hot water, soda water to get my desired drink. I have tried the following methods: Slice ginger thinly, put…
yossarian
  • 18,963
  • 27
  • 96
  • 153
23
votes
6 answers

How can I make this antique ginger wine recipe using ingredients available today?

I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more... Essence of Ginger 12mls Tincture of Capsicum 9mls Essence of Lemon 5mls Solution of Burnt Sugar 25mls 2 1/2 lb sugar 1 oz Tartaric…
Rich
  • 739
  • 1
  • 5
  • 11
17
votes
5 answers

Ginger and yeast

I came across a recipe for buttermilk yeast bread which includes: pinch of ginger (helps activate the yeast) I tried searching around for more information about that, and the best I came up with was this "ask a scientist" question which suggests…
Cascabel
  • 58,065
  • 24
  • 178
  • 319
13
votes
3 answers

What is the difference between white and pink ginger?

Some sushi places serve white ginger flakes with their food, while others serve pink colored ginger. There doesn't seem to be any detectable taste difference that I've found. So, what is the difference between the two other than just color, and, why…
Seth Rogers
  • 233
  • 1
  • 2
  • 7
12
votes
4 answers

Ginger vs Ginger Root

Does anyone know if ginger root is the same as ginger? I have a recipe with dried ginger but can only find dried ginger root. Hopefully someone knows the answer
Shuberrie
  • 181
  • 1
  • 1
  • 4
12
votes
4 answers

How can I store root ginger for maximum shelf life?

I have root ginger which sometimes dries out and goes a bit wrinkly. Currently I just store it on the side in a bowl. Is there a better way to store it to maximise its shelf life?
Sam Holder
  • 11,260
  • 17
  • 69
  • 113
12
votes
8 answers

How can I make a really gingery cookie?

I have tried various ginger cookie recipes over the years, for gingersnaps, gingerbread cookies, pfeffernusse, and most recently pepparkakor. I never find the cookies to be spicy enough—I assume, not gingery enough. What can I do to bake a really…
adam.baker
  • 273
  • 3
  • 9
12
votes
3 answers

Will roasting ginger root give it a milder flavor?

I just had a thought - garlic is very strongly flavoured, but turns nice and mild when roasted. Can the same be done with ginger root? I can't find any recipes with a cursory search of google. Is roasted ginger root a good idea?
Blorgbeard
  • 1,185
  • 2
  • 12
  • 18
9
votes
4 answers

How do you preserve fresh ginger?

For cooking it would be great to have a self made sub-product from ginger, but: if refrigerated, you get rather something like thin ginger juice I don't like the Asia shop variant where they put lots of salt Any other ideas or well established…
J. Doe
  • 499
  • 1
  • 6
  • 14
8
votes
4 answers

Is ginger a good substitute for galangal in Thai green curry?

Is fresh ginger a good substitute for galangal in a Thai Green curry? (I cannot get fresh galangal here anywhere) Would I use less or more ginger than galangal quantity?
scottishpink
  • 851
  • 5
  • 12
  • 16
7
votes
2 answers

What ginger compound is responsible for the 'kick'?

Mint's minty kick mostly comes from menthol and pepper from capsaicin. What is the equivalent dominant compound in ginger that gives it the characteristic kick? All i can tell is it's water soluble :)
MandoMando
  • 9,581
  • 7
  • 32
  • 60
7
votes
2 answers

My ginger is moist and floppy... has it spoiled?

I have a piece of raw ginger root which I bought a couple of weeks ago and stored in the produce drawer of my fridge. I always store my ginger root this way, and it remains usable for weeks. Today I pulled the piece out and discovered it looked and…
Jim DeLaHunt
  • 272
  • 2
  • 4
  • 10
7
votes
6 answers

Is this a true? You should use garlic with pork and ginger with beef and never vice versa?

"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from generations and generations of Chinese cooking. He says if I mix it (i.e. cook pork with ginger…
O_O
  • 472
  • 3
  • 7
  • 14
1
2 3 4 5