Ultimate Preserved Crystallized Ginger
Andie Paysinger
I spent several years perfecting my recipe for crystallized or candied
ginger which I make in large quantities to give as gifts or to use in
baking, cooking.
My recipe is posted on the site of Melinda Lee, KFI radio food talk host at
the following address.
http://melindalee.com/recipearchive.html?action=3D124&item_id=3D186
and is included in this post.
The advantage to using my method, which involves steaming the sliced ginger,
is that one can use larger, more mature roots, as the steaming tenderizes
the ginger without extracting the flavor.
Use of crockpots, or in large batches an electric roaster, means that one
is not required to stand over the stove to make sure the syrup does not boil
over.
I got the idea for steaming the ginger when visiting the kitchen of a
Chinese restaurant and saw one of the cooks steaming ginger cut into
matchsticks for addition to stir fry dishes.
ULTIMATE PRESERVED CRYSTALLIZED GINGER
This is, bar none, the best, crystallized (preserved) ginger I have ever
tasted! It's a bit time consuming to make but it will keep indefinitely.
It makes a wonderful holiday or hostess gift, is a great cure for motion or
morning sickness, and, in addition to simply being eaten out-of-hand, it can be
used in baking, mixed into softened ice cream, added to stir-fried dishes
or vegetables (it's wonderful chopped over buttery glazed carrots). It's
terrific in various salads, can be stirred into sour cream for a
fruit-dipping sauce even the cooking syrup is useful (see below). The
recipe came from our listener, Andie (the one we're planning to put on
speed-dial). She tells us that the secret is in steaming the ginger, instead
of par-boiling it. Steaming keeps the ginger tender and moist, while leaving
the maximum flavor in the ginger (instead of in the par-boiling water). This
recipe does not require any specific quantities of ingredients so make a
small batch or a lifetime supply as you like but the proportions are all
carefully noted, to easily adapt to the amount you choose to prepare.
Fresh ginger root (larger pieces are easier to peel)
Granulated Sugar
Water
7-Up (or similar citrus soda)
Equipment needed:
Steamer (can be any kind: stainless steel, Oriental-style bamboo, a
colander, couscousier, or any other steaming contraption of your preference)
Crockpot (or a non-reactive cooking pot enamel, glass or stainless steel)
Two wire racks for draining and drying the sliced ginger pieces
In a mixing bowl large enough to hold the desired amount of ginger, mix a
solution of 1/2 water and 1/2 7-Up (or other citrus soda). You will need
enough liquid to immerse the ginger completely.
Break off any small buds from ginger root and reserve them for another use.
Peel the large pieces of ginger with a vegetable peeler or paring knife, and
drop the peeled pieces into the liquid solution.
Slice the peeled ginger pieces into 1/8-inch slices (or as close to that
thickness as you can come) slicing the ginger crosswise or on a diagonal
in the direction that will obtain the largest slices possible. Return the
slices as you cut them to the liquid solution.
Drain the sliced ginger and arrange the slices in stacks. Lay several stacks
on their sides in the bottom of the steamer basket (or whatever you're
using) until the entire bottom of the basket is covered with stacks resting
on their edges. Repeat with a second layer, and a third, if desired. If
there are a few unstacked slices left over, those may be laid flat over the top.
Place the steamer basket over simmering water, cover, and allow to steam for
30-40 minutes or until the ginger is quite tender. If older, larger or more
fibrous ginger is used, ginger may require an additional 10-15 minutes of
steaming time.
In the Crockpot (or other cooking pot, as described) make a light simple
syrup: for each cup of sliced ginger, you will need 1 cup of water, and 1
1/2 cups of granulated sugar. Bring this mixture to a boil to dissolve the
sugar, then add the sliced ginger. When the mixture again comes to a boil,
reduce the heat to as low as possible, cover the pot, and allow to simmer
gently for 6-8 hours, stirring occasionally. (NOTE: If the syrup evaporates
to the point w2here it no longer completely covers the ginger slices, simply
dissolve more sugar in water, in a small saucepan, to make another batch of
simple syrup as described above, and pour over as needed to keep the ginger
covered.)
Andie Says: If you are cooking this on top of the stove, and must leave
during the process, simply turn off the heat, leave the pot, covered, at
room temperature until you return, then bring mixture back to the boil,
reduce heat, and continue simmering gently. The total cooking time will be
what counts.
After 6 hours of cooking time, remove a couple of slices of ginger, allow
them to drain and cool, then taste them. They should be very tender and
translucent. If they are not, simply continue simmering and tasting
process may require as much as 2 additional hours even longer if slices
are thicker.
When ginger is tender and translucent, remove the pot from heat (or turn off
the Crockpot) and allow to cool for 30-40 minutes. Slices should still be
warm, but not hot enough to burn. Using a skimmer or tongs, remover the
slices from the syrup and place them, without overlapping, on a wire rack
(over a sheet pan or parchment or wax paper to catch drips). Allow the
slices to dry until just tacky they should be slightly tacky, but should
not stick to a finger pressed onto a slice then lifted.
(Strain the syrup into a jar and save for use in cooking, drinks, fruit
salads, etc.)
Place 1/2 cup, granulated sugar in a shallow, 1-quart container (such as a
plastic Tupperware or Rubbermaid) with a fitted lid. Drop several slices of
ginger into the container, cover and shake until the slices are very well
coated with sugar. Then place the slices on a clean drying rack, and repeat
with more slices, until all have been sugared adding more sugar to the
container as needed.
Leave the sugared slices on the rack overnight, or as needed depending on
humidity (if desired, or if weather is especially humid, a fan will speed up
drying time). Test for doneness by squeezing 2 slices together; if they do
not stick together, they are finished. Store preserved ginger in airtight
containers with screw or snap tops, plastic or glass but do not use
recloseable plastic bags. Ginger prepared and stored in this manner will
deep indefinitely at room temperature.
If, for any reason, the ginger dries out over time, do not discard it:
simply chop it finely and use in cooking or baking. You may even dry it
further in a very low oven, and grind it to a powder in a coffee mill or
spice grinder.
Andie Paysinger & the PENDRAGON Basenjis, Teafer ,Singer & Player
ase...@earthlink.net So. Calif. USA
http://home.earthlink.net/~asenji/
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