As the title says, how long can I keep pureed root ginger in the fridge?
I have root ginger which sometimes dries out and goes a bit wrinkly. Currently I just store it on the side in a bowl. Is there a better way to store it to max
I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more... Essence of Ginger 12mls Tincture of Capsic
I bought ginger at the grocery store last week and kept it, unpeeled, in the fridge. Today I sliced it open and there is a ring of a blueish colour, instead of
I just had a thought - garlic is very strongly flavoured, but turns nice and mild when roasted. Can the same be done with ginger root? I can't find any recipes
I came across a recipe for buttermilk yeast bread which includes: pinch of ginger (helps activate the yeast) I tried searching around for more information
"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from gene
I want to make ginger drinks (bourbon, hot tea, ginger ale). In all cases, I want to create a ginger syrup that I can then add to bourbon, hot water, soda water
I made a ginger simple syrup. I took a large amount of ginger, simmered it in water to cover for an hour, drained it (reserving the water), and repeated the pro
I bought a jar of pickled ginger from the local asian food market to go along with the sushi I have been preparing at home. This texture of this ginger is hard
I got a bottle of (supposedly high quality) ginger syrup for Christmas. I've never seen or tasted it before, so I have no idea how to use it. Since I like ginge
I made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it? From some google searches - one said to put raw potatoes to
Some sushi places serve white ginger flakes with their food, while others serve pink colored ginger. There doesn't seem to be any detectable taste difference th
I recently made some homemade ginger ale. It was good, but it really tasted more like ginger beer. I was hoping for a flavor that tasted a bit more like golde
Is fresh ginger a good substitute for galangal in a Thai Green curry? (I cannot get fresh galangal here anywhere) Would I use less or more ginger than galanga
I like to use candied ginger in place of fresh ginger in some dishes that will be sweet, but I want to use it in much smaller chunks than what it comes in. My
One of my favourite recipes calls for a 3cm piece of ginger peeled and grated. The recipe asks that I heat some vegetable oil in a hot wok, then fry the ginger
I am trying to prepare a ginger lime (basil) drink mixer. It will be mixed with Whiskey the day of the event. Is it better to prepare a limeade via steeping
I had heard that raw or simply pasteurized milk does curdle if ginger is put in it before it reaches its boiling point. Alright, so yesterday I boiled the paste
I noticed that many recipes that call for ginger explicitly call for peeled ginger. When I use ginger I don't bother to peel it. As it is almost always minced