Problem #1 You bought more ginger than you needed (or the market made it difficult for you to tailor your purchase) and now it's lurking in your vege-lator all dried and shriveled . . . and/or moldy.
Problem #2 You love ginger tea and a) you just ran out of your favorite teabags or b) you thought you had fresh ginger, but refer to Problem #1.
The solution:
Put the surplus ginger in the freezer while it's still plump and tight-skinned (ah, reminds me of sixth grade). You can peel or not. It's just a matter of aesthetics, not flavor.
When the ginger tea mood strikes, just grate the ginger on a Microplane into a mug. Add just-boiled water (and honey and lemon, perchance). Ginger tea. You can just drink the snowy ginger; no need to strain it out.
And of course the finely grated ginger works in any recipe where you want ginger (though not if you're looking for the ginger to provide some kind of texture). Give the ginger snow about 2 seconds at room temperature and it melts into an absolutely superb, fiber-free ginger paste.
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