Thursday, October 06, 2005


Ginger root gives that very unique flavor to Asian dishes. You can keep ginger in the refrigerator in a paper bag for up to six weeks or you can slice it thinly or grade it and then freeze it. If frozen it still retains its flavor. I use fresh ginger but also keep some in the freezer that I have graded after I have had it a couple of weeks. Some bury it in sandy soil and then break off portions as they are used but I have never tried this.

If freshly graded ginger is required, first peeled I then grade the ginger with the finest part of the grader.

You can use dried ground ginger in recipes as a substitute but it will not have the same flavor but has very special uses in regional cooking.

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