Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => All Other Hints N Tips => Topic started by: mickdabass on September 09, 2008, 09:04 PM
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The best way to store ginger imo is in the freezer. When needed, simply remove and then grate. I dont even worry about the skin. In fact it grates far, far easier when frozen - almost into a fine powder. As the powder thaws, it reduces in volume so always grate more than you think you'll need.
When done, just pop it back into the freezer! ;D
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mickdabass,
spot on lateral thinking and real important "availability" issue solved for me - i do similar for coriander (chop fresh then freeze) but had not thought about doing same for the ginger.
how does the taste turn out - is it quite close to fresh
ps i too always grate the ginger with the skin on - works a treat
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i personally cant tell the difference. Its certainly a lot more aromatic than the bottled variety. The thing I like best is the fact that the consistancy is almost identical to the bottled stuff. I'm pretty crap/lazy at chopping stuff up finely so to me this is the best solution.
8)
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On advice I tried this with tomato puree and it works well.
Never been happy with the results using coriander though.
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Hi Joshallen 2K
I buy both my garlic paste and tomato puree in tubes. The tomato puree is "Napolina" brand I dont know the brand name of the garlic puree, but I know they're both Italian - if thats any help as I read in another post that you couldn't find any in Canada. I must admit too that I have been dissapointed with freezing Coriander. Theres no substitute imo to fresh. Its all about aroma.
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Yes, they don't have purees (garlic, ginger, tomato) in tubes here, so until I got the freezing tip, I was wasting a lot. I will probably try growing coriander next spring to see how that works.
Thanks Mick.
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Never been happy with the results using coriander though.
It's fine for cooking with. Not good for decor as the stuff turns to mush when defrosted.
SnS