Ginger

Here I have skinned & cut some ginger.

Some of you know that I have stopped tobacco use & have switched to ‘chewing’ dried ginger, as a replacement. It helps stop the carving of something in my mouth (I don’t need to swell up like I did after quitting cigarettes), & ginger provides me with that bit of a bite that chewers like.

But there are many reasons to have ginger around. It smells great, & add a little kick to cooking. Drying your own, ginger ensures that there isn’t anything added to yours & is easy to do.

You don’t have to use anything more than a spoon to skin some ginger. You can use a knife, but the bowl of a ‘tea spoon’

from your drawer, works fine. The skin on ginger isn’t very resistant & comes off very quickly.
As you can see from the picture, this one has a nice shape. Use your knife to make slices, then julienne those slices

(match stick cut). These you pop in the dehydrator. I like to use the max setting on my old Nesco brand dehydrator, & know that the ginger is ready in two hours (leathery in 1 & 1/2 hours).

From here, you can either cut it down further, use your mortar & pedestal, or other grinding method. Fresh ginger adds some great pop to your Asian or Indian dishes (esp those which call for it). Dehydrated ginger can be re-hydrated to it’s full size very easily, & still retain it original flavor.

So now you know that you can use ginger as a replacement for chewing tobacco (aid), & how to better store it for recipes.

Do be careful putting ginger in your mouth or other such body area, as it has a very good ‘burn’ heat to it. If you grind it up into powder, it makes one heck of a hot dip!

You make this, as you would ‘Chinese’ mustard. Get a cup or small bowl, & a plate to go over it. A tea cup & plate is a great combination. Pur in the amount of ginger that you will be wanting. Now drip in some water & stir the ginger into a paste.

Keep adding water till the paste becomes creamy & well mixed (just a few minutes). Now invert (turn upside down) the cup on to the plate. You leave it this way, with out getting any air (no peeking), for at least an hour. This (liking to my “famous” ‘Chinese’ mustard recipe), will give the ginger & water time to work their magic (get married [cooking term] so-to-speak).
Be careful, this mixture is going to have heat to it, that will ‘burn’ your tongue & add such wonderful flavor to your dish.

You can use this ginger mix, the way you would use hot mustard. Use it as a dip for your pork or chicken, fold a little into your plate for a bit more kick, or what ever recipe you have that asks for ginger.

 

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