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Ginger - Recipe Ingredient and Condiment

- Ginger - Recipe Ingredient and Medicinal Uses -

- Ginger - Recipe Ingredient and Medicinal Uses -

Ginger has long been an essential traditional ingredient in Chinese, Japanese and Asian cooking. A recipe is not the same without ginger, specially seafood, goat and vegetarian dishes. Ginger adds a special flavor and aroma to any recipe.

In North America, ginger is mainly used as an ingredient in making sweets such as gingerbread, ginger snaps and ginger biscuits, and as a beverage called ginger ale.

Ginger is also widely used in Europe and the United Kingdom, where it is not only used as a cooking recipe ingredient, but also as an ingredient in making wine and liqueur. A ginger-flavored liqueur called "Canton" is produced in Jarnac, France. Green ginger wine is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle.

Ginger is also used as a spice added to hot coffee and tea.

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Chopping Ginger - Ginger recipe ingredient and condiment

Chopping Ginger - Ginger recipe ingredient and condiment

Slicing Ginger - Ginger recipe ingredient and condiment

Slicing Ginger - Ginger recipe ingredient and condiment

Julienne threads - Ginger recipe ingredient and condiment

Julienne threads - Ginger recipe ingredient and condiment

Ginger as Recipe Ingredient

Use ginger as called for in your recipe. Ginger can be cut in coin slices, julienne threads, chopped or grated, depending on your recipe.

If you don't want a strong ginger flavor in your dish, you can just ginger flavor the oil that you are going to use. Here's what to do:

  • Wash ginger well. You don't have to peel, just cut the ginger into 1/8 inch coin slices.
  • With the side of your knife, give the ginger coin slices a whack. This will break the fibers and release the essence.
  • Heat up your cooking oil in a wok or pan on high heat. When the oil is hot but not smoking, add the ginger coin slices (usually about 3 coins) and let the ginger fry for 30 seconds. If you want a little stronger flavor, turn my heat to medium and let the ginger infuse the oil another 30 seconds.
  • Remove and discard the ginger. You now have a ginger flavored oil to use in your recipe.

Instead of cutting the ginger as ingredient to your recipe, you can grate the ginger. Grated ginger gives stronger ginger flavor to your dish.

For baking, your recipe will ask for powdered or ground ginger. You can buy powdered or ground ginger in any Chinese or Asian market.



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Grating Ginger - Ginger recipe ingredient and condiment

Grating Ginger - Ginger recipe ingredient and condiment

Ginger as a Condiment

You can sprinkle fresh ginger to your dumplings, steamed chicken, noodle soup or vegetables to give your dish a fresh, crisp, tingly sensation. You can use grated ginger or angel thin slices.

Here's how to cut your ginger angel thin:

  • Wash a 3 inch piece of ginger and peel. Slice ginger as thin as you can or use a vegetable peeler to peel the ginger and then continue using the vegetable peeler and peel paper-thin slicer of the ginger. After you have a pile of slices, line them up and use your chef’s knife to cut further into ginger threads. You’ll end up with angel thin slices that you can use fresh, uncooked.

Another way to use ginger as condiment is by using pickled ginger. Pickled ginger is called gari or amazu shoga in Japanese. It is served with sushi or sashimi. Pickled ginger is also eaten between different kinds of sushi, as it helps to clean your taste buds and enhance the flavors. You can find prepared pickled ginger in Chinese and Asian markets but you might prefer to make my own.

Here's a simple recipe of pickled ginger.

Gari or Pickled Ginger - Ginger Recipe

Gari or Pickled Ginger - Ginger Recipe

Gari or Pickled Ginger Recipe

Ingredients

  • 8 ounces fresh young ginger root, peeled
  • 1 1/2 teaspoons sea salt
  • 1 cup rice vinegar
  • 1/3 cup white sugar

Wash and peel the ginger. Cut ginger into medium pieces. Place ginger in a bowl and sprinkle with sea salt. Stir ginger to make sure every piece is salted. Let stand for 30 minutes, and then transfer ginger to a jar with a tight lid.

In a small saucepan, combine rice vinegar and sugar. Heat in medium heat continually stirring until sugar is completely dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.

Set aside and let it cool at room temperature. Put the lid tightly on the jar and store in the refrigerator for at least a week. The liquid should turn to pinkish color in a few minutes. This is a good sign that the rice vinegar used is of good quality.

Cut pieces of ginger into paper thin slices.

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Cutting ginger for freezing - Ginger Recipe Ingredient and Condiment

Cutting ginger for freezing - Ginger Recipe Ingredient and Condiment

How to Store Ginger

Refrigerate - The best way to store ginger is place it in small plastic or paper bag in your vegetable crisper drawer. Ginger should last a couple of weeks in the refrigerator.

Freeze - Wash and peel ginger. Cut ginger in thin coin slices and place in a small freezer bag. When you need, just get a few pieces and defrost. Frozen ginger defrosts quickly and ready to use for your recipe.


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If you like this article, will you please let the writer know and/or share this article with your friends. Comments are greatly appreciated.

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Ginger Cookies - Ginger Recipe Ingredient and Condiment

Ginger Cookies - Ginger Recipe Ingredient and Condiment

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Comments

Rosie Rose (author) from Toronto, Canada on May 20, 2012:

Hiya lex123, thanks for dropping by. My family use ginger in so many ways too, not only as food ingredient but for medicinal purposes. I'm glad you enjoyed reading my hub on ginger. Cheers!

Have a nice day,

Rosie

Rosie Rose (author) from Toronto, Canada on May 20, 2012:

@cardelean - Thanks so much for dropping by. I agree.. ginger is one of the most underused ingredient and it has so much to offer. Cheers!

@Laura du Toit - Thanks so much for reading my hub on ginger. I'm glad you found some useful tips. Cheers!

@Pixienot - I'm glad to hear you found my ginger hub useful and thanks for sharing it with your family and friends. Thanks so much for the votes! Cheers!

@L.L. Woodard - lol if you haven't tried eating goat, you're missing big time. lol Thanks for dropping by and making me laugh. Cheers!

Have a nice day everyone,

Rosie

lex123 on May 19, 2012:

In India, we use ginger in some of the recipes for flavour and medicinal purpose, mostly used in non-veg. In Ayurveda, ginger is an important herb, especially for cold and indigestion. Thanks for writing a beautiful hub.

L.L. Woodard from Oklahoma City on April 22, 2011:

You know, I've never eaten goat without ginger...lol...but then I've not yet eaten goat. Good hub.

Pixienot on April 21, 2011:

Oh Rosie, I am so glad to have come upon this hub. Besides cookies I only knew ginger was for healing the tummy. And I sure did not know how to use it and store it. I am so much better versed now and will share with my family and friends.

I voted up, useful, and awesome!

Thank you so much

Laura du Toit from South Africa on April 21, 2011:

What a well presented and interesting hub - so glad I came across this hub as I love ginger and with your great tips will use it even more in future!

cardelean from Michigan on April 21, 2011:

I like ginger too. I think it is definately an underused ingredient. Great hub!

Rosie Rose (author) from Toronto, Canada on April 20, 2011:

Hiya Gordon, thanks for dropping by. I'm glad you liked my idea of cutting up ginger before freezing. I like your idea too and will sure try it. I like to cut ginger in coin slices before freezing as I give ginger a little whack before I use them to bring out the flavor. Cheers!

Have a nice day,

Rosie

Gordon Hamilton from Wishaw, Lanarkshire, United Kingdom on April 20, 2011:

I am a fellow ginger lover, Rosie, and love your Hub. I particularly like your idea for slicing ginger before freezing it. Although I do freeze peeled ginger, I usually freeze the piece whole and simply grate off what I need, as I need it. Next time I'm freezing some, I'll cut some of it up as you suggest and increase my options.

Rosie Rose (author) from Toronto, Canada on April 20, 2011:

Hiya Katy, thanks for dropping by. So nice to know my name is the same as your youngest child. Cheers!

Have a nice day,

Rosie

katyzzz from Sydney, Australia on April 20, 2011:

I love ginger myself, Rosie, and you have the same name as my youngest child.

I thought you'd like to know that.

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