Pickled Ginger...
paschal
I learned, years ago, from my Korean girlfriend, how to make what
they (phonetically) call "Gim Bab" - similar to what the Japanese call
Sushi, and which is sometimes called today "California Roll". The Korean
type that I learned to like, and even to make, had veggies inside -
pickled daikon, maybe carrot, cucumber...no fishies.
Recently, my supermarket has offered little trays of this; it comes
with a glob of wasabi, and a few paper-thin pieces of pickled
ginger.
The ginger is a new twist, for me.
Does anyone know how to make the pickled ginger?
Thanks,
-P.
Steve Knight
>-------- ------------ --------------------------------
> 1/2 cup fresh ginger -- sliced paper thin with
>vegetable peeler
it's better to use baby ginger. but it is harder to find.
Knight-Toolworks & Custom Planes +Galoot Made Products-
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com
For prices and ordering instructions.
JTE...@aol.com
* Exported from MasterCook *
Pickled Ginger
Serving Size : 24 Categories : Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh ginger -- sliced paper thin with
vegetable peeler
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar
Stir all ingredients together in nonreactive stainless steel pan or
glass saucepan and bring to a boil.
Let mixture cool to room temperature and chill overnight. (Pickled
ginger keeps for several months in the refrigerator.)
Source: "New Zealand Wasabi Limited"
S(Internet address): "http://www.wasabi.co.nz/top.html"
Yield: "1 1/2 cups"
Serving Ideas : Serve with Grilled Pacific Salmon or Sushi.
Pickled Ginger
Recipe By :Jo Anne Merrill
Categories : Canning Recipies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sugar
1 cup rice vinegar
1/2 cup water
1/2 pound fresh ginger root
Combine sugar, vinegar (use ONLY rice vinegar) and water in 1-pint jar
with tight-fitting lid.
Peel ginger then cut it into long, PAPER-THIN slices using a swivel-
bladed vegetable peeler.
Place the slices in the pickling liquid. Refrigerate at least 2 to 3
weeks before using.
Yield: 1 pint. If kept submerged in the liquid, this will keep
indefinitely in the refrigerator.
Serving Ideas : Serve with sushi, fish, meats or in chicken salads.
NOTES : To store fresh ginger, wrap tightly in plastic wrap and store in
vegetable crisper of refrigerator. Or, cut the root into small
pieces, peel, and then place in a screw-top jar with just enough
sherry to cover; refrigerate. Use in any recipe that calls for
fresh ginger.
--
James (webmaster, chef, writer)
Blue Heaven Restaurant, Key West, FL
http://www.blueheavenkw.com
Sent via Deja.com http://www.deja.com/
Before you buy.
PENMART01
<ste...@knight-toolworks.com> writes:
>it's better to use baby ginger. but it is harder to find.
"baby ginger"... sounds like a good name for a porno queen.
In honor of the Olympics' host, a nice website... anyone Down Under care to
comment on this product: http://www.bundaberg-brew.com.au/welcome.html
ginger; gingerroot
A plant from tropical and subtropical regions that's grown for its gnarled and
bumpy root. Most ginger comes from Jamaica, followed by India, Africa and
China. Gingerroot's name comes from the Sanskrit word for "horn root,"
undoubtedly referring to its knobby appearance. It has a tan skin and a flesh
that ranges in color from pale greenish yellow to ivory. The flavor is peppery
and slightly sweet, while the aroma is pungent and spicy. This extremely
versatile root has long been a mainstay in Asian and Indian cooking and found
its way early on into European foods as well. The Chinese, Japanese and East
Indians use fresh gingerroot in a variety of forms — grated, ground and
slivered — in many savory dishes. Europeans and most Americans, however, are
more likely to use the dried ground form of ginger, usually in baked goods.
Fresh ginger is available in two forms — young and mature.
Young ginger, sometimes called spring ginger, has a pale, thin skin that
requires no peeling. It's very tender and has a milder flavor than its mature
form. Young ginger can be found in most Asian markets during the springtime.
Mature ginger has a tough skin that must be carefully peeled away to preserve
the delicate, most desirable flesh just under the surface. Look for mature
ginger with smooth skin (wrinkled skin indicates that the root is dry and past
its prime). It should have a fresh, spicy fragrance. Fresh unpeeled gingerroot,
tightly wrapped, can be refrigerated for up to 3 weeks and frozen for up to 6
months. To use frozen ginger, slice off a piece of the unthawed root and return
the rest to the freezer. Place peeled gingerroot in a screw-top glass jar,
cover with dry SHERRY or MADEIRA and refrigerate up to 3 months. The wine will
impart some of its flavor to the ginger — a minor disadvantage to weigh
against having peeled ginger ready and waiting. On the plus side, the
delicious, ginger-flavored wine can be reused for cooking. The flavor of dried
ground ginger is very different from that of its fresh form and is not an
appropriate substitute for dishes specifying fresh ginger. It is, however,
delicious in many savory dishes such as soups, curries and meats, a sprightly
addition to fruit compotes, and indispensable in sweets like GINGERBREAD,
GINGERSNAPS and many spice cookies. Ginger is the flavor that has long given
the popular beverages GINGER ALE and GINGER BEER their claim to fame. In
addition to its fresh and dried ground forms, ginger comes in several other
guises. Crystallized or candied ginger has been cooked in a sugar syrup and
coated with coarse sugar. Another form called preserved ginger has been
preserved in a sugar-salt mixture. These types of ginger can be found in Asian
markets and many supermarkets. They are generally used as a confection or added
to desserts. Melon and preserved ginger are a classic combination. Pickled
ginger, available in Asian markets, has been preserved in sweet vinegar. It's
most often used as a garnish for Asian dishes. The sweet red candied ginger is
packed in a red sugar syrup. It's used to flavor dishes both sweet and savory.
[Epicurious]
Sheldon
````````````
JTE...@aol.com
penm...@aol.como (PENMART01) wrote:
> In article <aeegss0af4gb4h5no...@4ax.com>, Steve Knight
> <ste...@knight-toolworks.com> writes:
>
> >it's better to use baby ginger. but it is harder to find.
>
> "baby ginger"... sounds like a good name for a porno queen.
>
> In honor of the Olympics' host, a nice website... anyone Down Under
care to
> comment on this product: http://www.bundaberg-
brew.com.au/welcome.html
>
> ginger; gingerroot
> Sheldon
> ````````````
Complete Book of Spices, Jill Norman (1990)
GINGER (Zingiber officinale).
One of the oldest and most important spices, ginger has been
cultivated in tropical Asia for over 3,000 years. It was widely used
in ancient India and China, although it is uncertain in which of these
countries ginger originates. It was one of the first spices to reach
the Mediterranean, probably traded by the Phoenicians, and was known in
ancient Egypt, Greece and Rome. The first-century Roman epicures,
Apicius, recommends it in sauces for meat and chicken, with dried peas
and lentils, and in aromatic salt. By the ninth century ginger was so
widespread throughout Europe that it was set out on the table as salt
and pepper are today.
The rhizomes are easy to transport, so ginger was the first
Oriental spice to be widely introduced elsewhere. The Arabs took it to
East Africa in the 13th century; the Portuguese to West Africa and the
Spaniards to the West Indies early in the 16th century. Today it grows
almost everywhere in tropical regions.
Ginger is known for its ability to warm people. In his
Theatrum Botanicum of 1640, the herbalist John Parkinson wrote: “The
properties of ginger are to warme a cold stomacke, and to helpe
digestion”. Ginger spiced up the English language too: “to ginger up”
means to liven up. The term “ginger” is applied to people with red
hair because of their alleged hot temperament.
Fresh ginger. The fresh rhizome is knobbly, off-white or buff-colored,
and often branched. It should feel firm and the pale yellow flesh
should not be too fibrous. Fresh ginger is also known as green ginger.
Dried ginger. The dried and cracked roots are sometimes called races.
These are sold in pieces and are best bruised before using.
Ground Ginger. This is widely used in European baking , in breads,
cookies, cakes and confectionery, as well as in Oriental spice blends.
Preserved ginger. Tender pieces of ginger in syrup, often called stem
ginger. It is exported from China, Hong Kong and Australia. In the
past, it was sold in pottery or China jars.
Pickled ginger. Wafer-thin slices of pickled ginger - pink sushoga or
red beni shoga. - are served with Japanese dishes, especially sushi.
Crystallized ginger. Pieces of ginger are candied, dried, and rolled
in sugar.
Ginger oil. This flavors wines, beers and cordials. It is also given
to relieve flatulence and indigestion.
Ginger tea. Made by infusing dried or fresh root in boiling water for
five minutes; excellent for clearing head colds.
Ginger wine. A popular and warming drink in cold weather.
Gingerbread man. Gingerbread has been popular since the Middle Ages.
CULTIVATION.
Distribution. A native of the tropical forests of Southeast Asia,
ginger is now widely grown in the West Indies, Hawaii, Africa and
northern Australia. China and India are the biggest producers, but
Jamaican ginger is said to be the best.
Appearance & growth. The ginger plant grows up to 1m (3ft) tall on
partly shaded slopes. It has narrow pointed leaves and small yellow,
purple-lipped flowers resembling irises. The hard, knobbly rhizome is
about 2cm (¾ in) in diameter.
Harvesting. Rhizomes for use fresh or preserved can be dug up five to
six months after planting, while still tender. For fresh ginger, the
rhizomes are washed, and dried for a day or two. They can be stored
for several months in a controlled atmosphere. Ginger to be preserved
is soaked in brine for a few days, then cold water. After this, it is
boiled in water, then syrup.
Ginger intended for use dried is usually prepared from rhizomes
harvested eight to ten months after planting. By this time, the
rhizomes have become more fibrous and pungent. They are peeled or
soaked in boiling water before drying.
Aroma & taste. Ginger has a warm aroma with a fresh woody note and
sweet, rich undertones. Its flavor is hot and slightly biting.
USES.
Culinary. China and most other Asian countries use fresh ginger, often
with garlic. Both fresh and dried are common in India. In Arab and
Western cooking ginger is mostly used dried, but fresh is now more
widely available, and its use is increasing.
Ginger has numerous applications in sweet and savory cooking.
It is an essential ingredient of curry powder and other spice blends,
and is found in gingerbread, cookies, cakes, puddings, pickles and many
Asian vegetable dishes. Ginger beer and wine are popular drinks and in
the past, ginger was added to wine.
Folk medicine. The Greek physician Dioscorides recommended ginger for
the stomach and as an antidote to poisons. It is still widely used in
Asian medicine as a digestive aid. Ginger tea is a warming drink
thought to improve the circulation. It also eases travel sickness, as
does crystallized ginger.
A Gourmet's Guide: Food & Drink from A to Z, John Ayto (1990, 1994)
GINGER
So complex is the linguistic history of ginger that A.S.C. Ross
(formulator of U and non-U) wrote an entire 74-page monograph on it. It
goes back ultimately to a Sanskrit word srnga-veram, literally 'horn-
body', a reference to the branching antler-shape of its root. The name
has been borrowed in a bewildering array of forms into most languages
in the world in the course of the millennia, but suffice it to say that
the immediate source of the versions in most western European languages
is Greek ziggiberis. This gave Latin zingiber, later gingiber, which
was borrowed into Old English as gingifer.
As a spice, ginger is common in all of tropical Asia, and it
was early exported to Europe (the Roman cookery writer Apicius refers
to it, and Pliny gives a recipe for cooking beaver's tail with it). In
medieval times three main types were recognized: beledi ginger and
Quilon ginger (or 'columbine'), both from India, and ginger from Mecca.
It was then a common spice, used with about equal frequency to pepper,
but over the centuries it has rather lost ground in Britain. It has
been retained in powdered form for use in cakes and biscuits, and its
crystallized root (stem ginger) makes a regular appearance at
Christmas, but the fresh root (green ginger) has up until recently been
regarded as an Oriental oddity (slightly ironically, since the best
comes from Jamaica), and is only now regaining ground.
Ginger's pungency has long made it synonymous with truculent
vigor. Benjamin Disraeli was one of the first to use ginger up in
print: 'Whether they were gingered up by the articles in the "Times" or
not I can't say' (1849) - the expression may derive from the practice
of putting a piece of ginger into a horse's anus to make it buck its
ideas up - and the ginger group first appeared in the 1950s.
The word's application to the color of hair is first recorded
in East Anglian dialect of the early nineteenth century, but by the
middle of the century it had become common enough for Dickens to take
it up in Our Mutual Friend (1865): 'mature young gentleman with too
much ginger in his whiskers'. To begin with the reference was evidently
to the orangey-brown color of preserved ginger, but over the years
ginger has come to be used over the whole spectrum of red-headedness.
A Modern Herbal, first published in 1931, by Mrs. M. Grieve, contains
Medicinal, Culinary, Cosmetic and Economic Properties, Cultivation and
Folk-Lore of Herbs.
GINGER
Botanical: Zingiber officinale (ROSC.) Family: N.O. Zingiberaceae
Part Used---Root.
Habitat---Said to be a native of Asia. Cultivated in West Indies,
Jamaica, Africa.
Description---Naturalized in America after the discovery of that
country by the Spaniards. Francisco de Mendosa transplanted it from the
East Indies into Spain, where Spanish-Americans cultivated it
vigorously, so that in 1547 they exported 22,053 cwt. into Europe.
It is now cultivated in great quantities in Jamaica and comes
into this country dried and preserved. The root from the West Indies is
considered the best. Also imported from Africa, there are several
varieties known in commerce. Jamaica or White African is a light-brown
color with short rhizome, very pungent. Cochin has a very short
rhizome, coated red-grey color. 'Coated or Uncoated' is the trade term
for peel on or skinned. Green Ginger is the immature undried rhizome.
Preserved Ginger is made by steeping the root in hot syrup. Ratoon is
uncultivated Ginger. Ginger is a perennial root which creeps and
increases underground, in tuberous joints; in the spring it sends up
from its roots a green reed, like a stalk, 2 feet high, with narrow
lanceolate leaves; these die down annually. The flowering stalk rises
directly from the root, ending in an oblong scallop spike; from each
spike a white or yellow bloom grows. Commercial Ginger is called black
or white, according to whether it is peeled or unpeeled; for both kinds
the ripened roots are used, after the plant has died down. The black
are scalded in boiling water, then dried in the sun. The white (best)
are scraped clean and dried, without being scalded. For preserve young
green roots are used- they are scalded and are washed in cold water and
then peeled. The water is changed several times, so that the process
takes three or four days. The tubers are then put into jars and covered
with a weak syrup; this is changed after a few days' soaking for a
stronger syrup, which is again changed for a still stronger one. The
discarded syrups are fermented and made into a liquor called 'cool
drink'; a few drops of chloroform or chloride are generally added to
the preserve to prevent insects breeding in it. Ginger flowers have an
aromatic smell and the bruised stem a characteristic fragrance, but the
root is considered the most useful part of the plant, and must not be
used under a year's growth. The peeling has to be done very thinly or
the richest part of the resin and volatile oil is lost. It is sometimes
soaked in lime-juice instead of plain water, and the colour is improved
by a final coating of chalk. The Chinese fresh Ginger is grated into
powder. African and Cochin Ginger yield the most resin and volatile
oil. The root must be kept in a dry place, or it will start growing and
is then spoilt. The odour of Ginger is penetrating and aromatic, its
taste spicy, hot and biting; these properties are lost by exposure. The
most common adulterants are flour, curcuma, linseed, rapeseed, the
hulls of cayenne pepper and waste ginger.
Constituents---Volatile oil, acrid soft resin, resin insoluble in ether
and oil, gum, starch, lignin, vegeto matter, asmazone, acetic acid,
acetate of potassa, sulphur.
Medicinal Action and Uses---Stimulant, carminative, given in dyspepsia
and flatulent colic excellent to add to bitter infusions; specially
valuable in alcoholic gastritis; of use for diarrhoea from relaxed
bowel where there is no inflammation. Ginger Tea is a hot infusion very
useful for stoppage of the menses due to cold, externally it is a
rubefacient. Essence of Ginger should be avoided, as it is often
adulterated with harmful ingredients.
Dosage---Infusion: ½ oz. bruised or powdered root to 1 pint boiling
water is taken in 1 fluid ounce. Dose, 10 to 20 grains.
Preparation---Fluid extract, 10 to 20 drops. Tincture, B.P., ½ to 1
drachm. Syrup, B.P. and U.S.P., ½ to 1 drachm. Oleoresin, U.S.P., ½
grain.
Boron Elgar
>On Wed, 20 Sep 2000 14:08:32 GMT, JTE...@aol.com wrote:
>
>I find most available ginger in the U.S. markets are fibrous and
>dry.
Try an Asian market. You can often get what is called "fresh ginger."
It is quite moist & delicious.
An alternative would be to get the best pieces of whatever is
available, preferably with an "eye" or two staring to grow, throw it
in a pot of dirt & put in a sunny location, indoors or out. In a few
months you have wonderful, fresh ginger!
Boron
pud
>
> I learned, years ago, from my Korean girlfriend, how to make what
> they (phonetically) call "Gim Bab" - similar to what the Japanese call
> Sushi, and which is sometimes called today "California Roll". The Korean
> type that I learned to like, and even to make, had veggies inside -
> pickled daikon, maybe carrot, cucumber...no fishies.
>
> Recently, my supermarket has offered little trays of this; it comes
> with a glob of wasabi, and a few paper-thin pieces of pickled
> ginger.
>
> The ginger is a new twist, for me.
>
> Does anyone know how to make the pickled ginger?
>
> Thanks,
>
> -P.
It is called Gari (pickled ginger in japan). Here's one recipe I have,
you should use baby (little) ginger.
Why not pickle your own? MUCH less expensive, because you are doing all
the work of
peeling the damn root [which is why it is so expensive].
2 c water
2 c cider vinegar (personally I'd use rice vinegar instead)
1/2 c sugar
1 lb ginger root
Peel the ginger, and cut into thin slices or chunks [or leave whole, if
you want]. Bring the
water to a boil, dissolve the sugar, remove from heat, and add the
vinegar. Pack ginger
into canning jars, cover with brine, and process for 20 min in a boiling
water bath.
Ginger will need 2 weeks to pickle completely.
(from Chris Owens)
also try the archives http://recipes.alastra.com and do search on
pickled ginger. There are a few there as well. Good luck. I just wimp
out and buy a jar of it in my grocery store! :-).
--
Mary f. <No Kitty! it's MY POT PIE!>
_ _
( \ / )
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|,4) -,_. , ( `'-'
'-~~' (_/~~' `-'\_)
It's a widdle,widdle, widdle pud (When I wake up, I'm gonna get
a CAT scan, "the santa clause")
http://home.earthlink.net/~maryf
http://www.zyworld.com/annfanHome.htm (for Redskin fans!)
JLove98905
(by the jar) at the supermarket in the asian cuisine aisle. it's usually with
the packaged wasabi and soy sauce.
-jen
If a pig loses its voice, is it disgruntled?