Peel Ginger Easily
Edited by Graciela Franchesca Rosario, Olivia, Lynn, Eng
Ginger has many uses. It can be made into a candy, added into lemon tea to fight against a cold, or added to your fried food to spice it up. You can also make gingerbread out of the grated ginger. And it is helpful for relieving dizziness, nausea, menstrual pain, and arthritis. Ginger is also used to replace dressings that are not good for the health because they are high in sugar, salt, or fat. It is not necessary to peel ginger, but is best for aesthetic purposes to do this. The skin may also contain a lot of toxins.
Before, I would peel ginger using a peeler or knife, but now I have discovered this - young, fresh ginger has thin skin so it easy to peel unlike the old ginger that already has a tough skin. With the old ginger, you will need a knife to peel it off. Those displayed in the grocery store are generally already old. When you peel ginger using a knife, you may slice it unevenly and lose a large portion of the ginger. It is very hard to peel because it has several roots and uneven. When you buy ginger from a grocery store, you must look for smooth and firm skin. It is better if, before you put them in the refrigerator, you break the roots into pieces without peeling them. Then wrap them individually and tightly and store them in the freezer, so that they may last up to six months. Freezing the ginger makes it last for several months and allows you to peel and grate it easier.
Wash the ginger. Hold one root of ginger in one hand and a spoon in the other. Anchor the ginger into the chopping board or hold it. Scrape the ginger and use the inside of the spoon to peel off the skin. Scrape from the top to the bottom. The spoon must be made out of metal and not plastic. Since the tip of the spoon is dull, you can peel the ginger without removing the aroma of it.
Slicing a Ginger
Ginger is slightly fibrous. Slice the ginger across the fiber. The fibers are parallel to the direction of the root and the lobes. Cut the ginger to form a coin shape.
Mincing a Ginger
If the recipe needs mincing, then using the previously sliced ginger, and cut it crosswise to form small cubes. The fineness of the minced ginger depends on the thickness of the slice of the coin shaped ginger. Do not pile up the coins when you mince, since they may slide and make you cut yourself.
Grating a Ginger
Use a microplane grater to grate the ginger. Grate it across the fibers. You can make use of microplane to make puree out of the ginger.
When you buy ginger, it must be moist, firm, and seem heavy for its size. Avoid buying shriveled, dry ginger. If you only want a certain amount of ginger, you don't need to buy the whole ginger - you may break the root off of it. If the ginger is broken or is cut off, it is okay. If you want to store the ginger for longer, use wrap it in plastic or paper towel, and store in the refrigerator. It can also be wrapped in plastic and frozen. Some people mince their ginger before refrigerating or freezing. Ginger is harvested in spring and brightens in February. It can usually be found in Asian stores.
Triple Ginger Biscotti
Serves 16 pieces
- 130 g brown sugar
- 120 g softened butter
- 2 eggs
- 270 g plain flour
- 1 tablespoon treacle
- 1 ½ teaspoons baking powder
- 2 tablespoons treacle
- 2 tablespoons ground ginger
- ¼ teaspoon salt
- 2 teaspoons of peeled and grated fresh ginger
- 80 g toasted flaked almonds
- 110 g chopped crystallized ginger
- 1Preheat the oven to 350 degrees F/gas mark 4/180 degrees C.Advertisement
- 2Cream the brown sugar and butter; mix until fluffy and light.Advertisement
- 3Beat them. Then add the treacle and beat again.Add the eggs one by one.
- 4Put this mixture in with the wet mixture and stir with the crystallized ginger, almonds, and fresh ginger.In another mixing bowl, mix the baking powder, flour, powdered ginger, and salt.
- 5It must be 5 cm wide and 20 cm long. Put the logs in a baking tray and bake for 30 minutes. Let it cool for five minutes.Shape the dough into two cylinder shapes.
- 6Turn the dough upside down and bake again for 10-12 minutes. Then let it cool.Slice the cylinder dough into biscotti.
Herbs and Ginger Fish Cakes with Beetroot Relishes
Makes 4 pieces
- 25 g chopped dill
- 10 g chopped tarragon
- 4 (720 g) firm white fish fillets, boneless and skinless
- Grated zest of 1 lemon
- 25 g peeled and grated ginger
- 15 g chopped mint leaves
- 1 teaspoon ground cumin
- 3 small crushed garlic cloves
- ½ teaspoon ground turmeric
- 30 g breadcrumbs
- 2 eggs
- 2 teaspoons sunflower oil
- 8 mild, long green peppers
- Black pepper and salt
- 50 g sour cream
- 300 g finely grated cooked beetroot
- ¼ teaspoon ground cumin
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 35 g grated horseradish
- ¾ teaspoon caster sugar
- Black pepper and salt
- 2 tablespoons olive oil
- 1Put the beetroot in the colander for 30 minutes. Drain its juice or squeeze it using your hands.Prepare the relish.
- 2Season with black pepper and salt. Taste and add more seasoning if needed.Transfer the beetroot and add all other ingredients in a mixing bowl.
- 3Slice and chop the fish; dice into 1 to 2 mm cubes.Heat the oven for 400 degrees F/gas mark 6/200 degrees C.
- 4Mix and separate into golf-ball shape and size and flatten to make a circular patties.Put in a bowl and add the ginger, herbs, garlic, lemon zest, eggs, ground spices, breadcrumbs, black pepper and 1 ½ teaspoons of salt.
- 5Once the pan is hot, put in the peppers and heat for 15 minutes. Turn the patties once and grill until they become charred. Turn off the flame and set aside the patties.Fry the patties in a pan on high flame.
- 6Grill the fishcakes for four minutes. Turn them once and put the pan into the oven for eight minutes or until the fishcakes are cooked thoroughly. Serve three fishcakes and two peppers on every plate. Add a spoonful of beetroot relish on the side, and it is now ready to serve.Put sunflower oil in the pan.Advertisement
If you have problems with any of the steps in this article, please post in the comments section below.
Categories : Cooking
Recent edits by: Lynn, Olivia, Graciela Franchesca Rosario