Wednesday, December 19, 2007

No.7: Old Ginger

Ginger up all your dishes with this lovely rhizome-root!

1. The juice from old ginger roots is extremely potent and used in Chinese cuisine to flavor mutton & seafood.

2. The powdered, dried form of ginger is used in baking gingerbread & ginger cookies.

3. Ginger has a sialagogue action, stimulating the production of saliva.

4. Length is a sign of maturity. Avoid wrinkled ginger, its an indication of aged ginger past its prime.

5. Different forms of ginger are not interchangeable in recipes. You'd get different baking results if you substitute ground ginger with fresh ones.

Reference: Food Reference, Wikipedia,, Gourmet Sleuth, Leslie Beck, RD

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