Pages1

Author Topic: Ginger Storage  (read 8,135 times)

AI Summary
The discussion centers around the best way to store ginger, with the consensus being that freezing ginger is effective for maintaining its flavor and ease of use. Users report that grating frozen ginger, often with the skin on, yields a fine powder that is aromatic and similar in consistency to bottled ginger. While some participants express dissatisfaction with freezing coriander, they agree that freezing ginger is a practical solution for preserving its freshness and availability.

0 Members and 1 Guest are viewing this topic

Offline mickdabass

  • Spice Master Chef
  • *****
  • Posts: 778
Ginger Storage
« on: September 09, 2008, 09:04 PM »
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
Logged

Offline JerryM

  • Genius Curry Master
  • **********
  • Posts: 4,585
  • Location: warrington
Re: Ginger Storage
« Reply #1 on: September 10, 2008, 07:24 AM »
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

Logged

Offline mickdabass

  • Spice Master Chef
  • *****
  • Posts: 778
Re: Ginger Storage
« Reply #2 on: September 10, 2008, 08:01 AM »
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)
Logged

Offline joshallen2k

  • Elite Curry Master
  • *******
  • Posts: 1,184
  • Location: Toronto, Ontario, Canada
Re: Ginger Storage
« Reply #3 on: September 10, 2008, 01:17 PM »
On advice I tried this with tomato puree and it works well.

Never been happy with the results using coriander though.
Logged

Offline mickdabass

  • Spice Master Chef
  • *****
  • Posts: 778
Re: Ginger Storage
« Reply #4 on: September 10, 2008, 01:54 PM »
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.
Logged

Offline joshallen2k

  • Elite Curry Master
  • *******
  • Posts: 1,184
  • Location: Toronto, Ontario, Canada
Re: Ginger Storage
« Reply #5 on: September 10, 2008, 02:59 PM »
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.
Logged

Offline SnS

  • Curry Spice Master
  • ******
  • Posts: 975
  • Location: Lincoln, England
Re: Ginger Storage
« Reply #6 on: September 10, 2008, 05:19 PM »
Quote from: joshallen2k on September 10, 2008, 01:17 PM
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
Logged
Pages1