If you prefer using ground ginger, make sure you use a good brand like this one , since many ground ginger options at the grocery store have possibly been on the shelves for a long time and might have lost many of their benefits. Do YOU use Ginger for cooking? If so, what is your favorite recipe with ginger in it? Please feel free to add your favorite ginger recipes in the comment section below! This is my information on the Culinary Uses of Ginger.
Make sure to check out my Medicinal Benefits of Ginger page for some amazing aspects of Ginger for your health. Check out my simple tips on How to Grow Ginger as well. Please click here for the introduction to my Spice Series. If you have any comments, questions, or extra information for me, please feel free to post in the comment section below!
This beautiful piece of artwork was done by the talented artist Christy Beckwith. Check out her website for other beautiful kitchen and other room art pieces here. She has done other spice illustrations for me there too! Radishes: Continuous sowing will give you Radish crops almost year round. You can sow Radish seeds in July, August, September, and October in order to have Radish harvests far into winter season. Click here to learn more about growing Radishes. Click here to learn how to grow your own radishes.
Mint is decidedly one of the most refreshing flavors, especially when paired with ginger and blood oranges. This non-alcoholic beverage delivers a delightfully pungent, spicy kick with every sip. A quick boil enhances the chicken stock with aromatics for a fragrant broth. Gentle poaching keeps the chicken breast juicy and tender. Kids will love swapping forks for skewers to build their own kebab bites. The sweet-savory glazed chicken is perfect served with basmati rice and crisp steamed veggies.
We love the heat level in this slow cooker take on tikka masala to fend off winter chill. If the spice kick is too much for your family, you can cut the red pepper down by half without losing any of the dynamic flavor layers.
The vibrant glaze—which pulls bold flavors from soy sauce, honey, lime juice, fresh ginger, and garlic—would be equally delicious on chicken breasts or pork chops. Flavorful chicken thighs might just be our favorite cut.
Here we dress them up with a simple ginger-scallion sauce. Our take saves calories, 22 grams of fat, and 1, milligrams of sodium over one serving of a leading chain's sweet and sour chicken.
Pearled farro is a fine sub for brown rice. While hearty, pearled farro isn't a whole grain; unpearled, whole-grain farro cooks in about 30 minutes. Paired with peppery ginger, the anise flavor of Thai basil gives you a highly refreshing summer sipper.
Look for kaffir lime leaves at Asian markets. If kaffir leaves are unavailable, simply omit. This recipe will also work nicely with fresh mint or cilantro sprigs instead of Thai basil. Cider, chopped apple, butternut squash, and parsnips lend appealingly forward sweetness to this fall harvest stew. Unfiltered apple cider has pectins that help thicken the stew.
If you use filtered, clear cider, add another tablespoon of flour. The red chiles add vibrant color and deep, fruity heat. Look for very young ginger; it will have thinner skin and a less fibrous interior. Ditch the greasy fried chicken fingers in favor of these sweet glazed chicken bites.
They're the perfect size for popping into your mouth or serving on skewers. This dish is prepared with boneless, skinless chicken thighs but feel free to use chicken breasts if you have them on hand. Tender pieces of lamb soak up the ginger, saffron, cinnamon, and cumin that flavor this Mediterranean stew. Sweet golden raisins, whole-wheat couscous, fresh carrots, and green olives simmered together round out the dish.
This cocktail brings together the seasonal flavors of apples, pears, ginger, and maple. Bourbon gives it a bit of bite and backbone. For a sweeter, richer version, you could use a dark rum, like Plantation Grande Reserve or El Dorado 5-year. You'll make more of the tangy ginger-maple syrup than you need for the recipe; save the remaining syrup for other cocktails or to sweeten and spice up tea or mulled wine.
You can substitute unsalted chicken stock for the homemade. If you do, simmer with the water, stock, peppercorns, sugar, star anise, and ginger, and proceed with recipe from there. For Indians of my generation, that's unacceptable: The smooth spinach puree is where the creaminess comes from on your palate," Saran says.
Saran's eye-opening technique here is to pat the tofu dry very briefly, rather than for 20 or 30 minutes. This keeps it moist and creamy inside, and the outside still gets browned.
Look for ghee—clarified, toasted butter—at Indian or Asian markets. Pureed sweet potatoes are topped with coconut and pumpkinseed kernels making this soup perfect for fall. Home Recipes Ways to Cook with Ginger. March 07, Pin More. Credit: Photo: Randy Mayor. Knobby and sometimes intimidating looking, fresh ginger is a great way to add fresh flavor to a variety of meals and recipes.
Once peeled and grated, ginger can easily be thrown into various sauces, glazes, and marinades to brighten up the dish. Traditionally included in Asian recipes like noodle bowls or stir-fry, it can also be added for a fun twist on recipes like Lemony Chicken with Root Vegetables or Zesty Heirloom Gazpacho. Don't forget to bake up a batch of Fresh Gingerbread Squares for dessert. Start Slideshow. Credit: Photo: Hector Manuel Sanchez. Credit: Photo: Alison Miksch.
View Recipe: Quick Chicken Pho. View Recipe: Golden Milk Tea. Credit: Photo: Jennifer Causey. Credit: Photo: Greg Dupree. View Recipe: Quick Ginger Spritzer. Credit: Photo: Rachel Johnson. Credit: Photo: Sara Tane. View Recipe: Apple-Ginger Kombucha. View Recipe: Fresh Gingerbread Squares. View Recipe: Mongolian Beef and Vegetables. These can also be used as a substitute for fresh ginger in a pinch. Ground ginger can be found in the spice section, sold in small jars.
Look for crystallized ginger in the baking or bulk foods section. You may need to go to an Asian or specialty market to find pickled or preserved ginger. Fresh ginger can be found in the produce section of most grocery stores.
Look for smooth skin with a fresh, spicy fragrance, and avoid those whose ends show signs of mold. Tubers should be firm and feel heavy.
Its length is a sign of maturity, and mature rhizomes will be hotter and more fibrous. Avoid those with wrinkled flesh, as this indicates the ginger is past its prime. Sometimes you can find fresh ground ginger root in the produce section, available in plastic bottles or tubes that require refrigeration. Those looking to avoid any question of pesticides can find organic ginger fairly easily in ground and fresh forms. For a never-ending supply of ginger, plant the root in a small pot and put it on a windowsill.
Whenever you need ginger for a recipe, lift the plant, cut off a piece of the root, and then return it to the pot. If you keep it watered, you'll never run out of fresh ginger.
Ground, crystallized, and dried ginger should be kept in a cool, dark cabinet in an airtight container for the best shelf life. Pickled and preserved ginger should be kept in their original containers in the refrigerator. Fresh, unpeeled root should be wrapped in paper towels, placed in a plastic bag and refrigerated for up to three weeks. It may also be tightly wrapped and frozen up to two months. To use frozen ginger, slice off or grate a piece of unthawed root.
Peeled ginger root may be stored in a lidded glass jar with enough vodka or sherry wine to cover it completely. However, storing peeled ginger in wine will impart that flavor, so keep that in mind.
It should be good for several weeks at least; toss it when the alcohol starts to look cloudy, which indicates mold or bacteria may be present. Actively scan device characteristics for identification.
Use precise geolocation data. Select personalised content. The cooked ginger is then stored in the syrup and they are used in jams, sauces, and baked goods. The syrup can also be added to soda water and other ingredients to create a ginger flavored beverage. Crystallized or candied ginger Crystallized ginger is a form of ginger that has been chopped into small bits, cooked in a corn syrup and then coated with sugar. It is available as either golden tan colored bits that are dried or red candied bits that are packed in a red-colored, sugar syrup mixture.
This candied version is a common form used for meats, poultry, desserts, cookies such as ginger cookies, and sweets. It is also added as an ingredient or as a melted topping for glazes and sweet toppings. Pickled Ginger Pickled ginger and preserved ginger are both forms that have been preserved in a brine of either sweet vinegar for the pickled version or sugar and salt for the preserved version. Pickled ginger is often served as an appetizer, while the pink pickled version is a common condiment for Japanese sushi, where it is referred to as gari.
Preserved ginger is commonly used as a garnish for meats and fish, as a seasoning for desserts or candy, and as an ingredient in salads, sushi dishes, and specialty sandwiches. All About Ginger Reviews. There currently aren't any reviews or comments for this article. Be the first! Rate It! Add A Review Now! Comment on this. How to Make Turkey Gravy. How to Make Stuffing. Cooking Prime Rib. How to Make Cutlets Paillards. Beer Can Chicken. How to Wrap a Wonton. How to Make Fried Tomatoes.
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