Selecting Ingredients--ginger Root (ck) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Area of Influence: N/A Serves: N/A,
Directions:
Fresh ginger root, pungent and tangy, is used in small quantities as a
flavoring agent in numerous Chinese dishes. It adds spiceness and a
special aroma to stir-fried dishes and a more subtle, gentle flavor to
stews and red-cooked meats (foods cooking in soy sauce are described
as "red cooked"). Ginger root is also used by the Chinese to
counteract the fishiness of strongly flavored fish. Powdered ginger
has neither the pungent aroma nor the taste of fresh ginger rood and
is therefore not an acceptable substitute.
Fresh ginger root, cold by the piece by Asian groceries and some
supermarkets, resembles a small, gnarled tree root. The root has a
light brown skin, which when peeled reveals a creamy yellow interior.
The lighter and thinner the skin, the more likely it is that the root
is young and fresh. The peeled root can be sliced, minced, or
grated, or it can be forced through a garlic press.
Store fresh, unpeeled ginger root in the refrigerator, where it will
keep from a few days to several weeks, depending on how old it was
when purchased. To keep ginger root from becoming moldy, peel it
with a vegetable peeler, put it in a clean jar, cover the ginger root
with shery, secure thelid, and refrigerate. The root retains its
falvor well when wrapped airtight and frozen. The root can be grated
successfully while still frozen, but when defrosted it tends to
become soft. However, since the ginger is used mainly for its flavor,
the change in consistency is not a problem.
Occassionally, a piece of ginger root will turn out to be very woody.
This indicates that the root has matured too much, and although it
can be used in a chunk in stews and removed before serving, it should
not be used in stir-fried dishes.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp
flavoring agent in numerous Chinese dishes. It adds spiceness and a
special aroma to stir-fried dishes and a more subtle, gentle flavor to
stews and red-cooked meats (foods cooking in soy sauce are described
as "red cooked"). Ginger root is also used by the Chinese to
counteract the fishiness of strongly flavored fish. Powdered ginger
has neither the pungent aroma nor the taste of fresh ginger rood and
is therefore not an acceptable substitute.
Fresh ginger root, cold by the piece by Asian groceries and some
supermarkets, resembles a small, gnarled tree root. The root has a
light brown skin, which when peeled reveals a creamy yellow interior.
The lighter and thinner the skin, the more likely it is that the root
is young and fresh. The peeled root can be sliced, minced, or
grated, or it can be forced through a garlic press.
Store fresh, unpeeled ginger root in the refrigerator, where it will
keep from a few days to several weeks, depending on how old it was
when purchased. To keep ginger root from becoming moldy, peel it
with a vegetable peeler, put it in a clean jar, cover the ginger root
with shery, secure thelid, and refrigerate. The root retains its
falvor well when wrapped airtight and frozen. The root can be grated
successfully while still frozen, but when defrosted it tends to
become soft. However, since the ginger is used mainly for its flavor,
the change in consistency is not a problem.
Occassionally, a piece of ginger root will turn out to be very woody.
This indicates that the root has matured too much, and although it
can be used in a chunk in stews and removed before serving, it should
not be used in stir-fried dishes.
From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David
Publishers, Inc., 1989
Entered by: Lawrence Kellie
Source from luhu.jp