Does anyone else use candied ginger on cookies? It makes a nice treat with tea, too.
#EdenCooks - Chinese Steamed Fish - Mon May 21, 8pm EST
05/21/2012
Is it ruined if it sprouts? Ginger, that is.
05/21/2012
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It's a similar root, used to flavor thai soups like tom yum soup, and lots of curries. It's a little different than ginger, but it's *really* hard to describe, for me.
Originally posted by
Melan!e
I never thought chinese cooking involved technical cuts... Japanese maybe but not chinese. I always mess up my sushi when I have to cut it.
What is galangal?
What is galangal?
05/21/2012
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I do! So yummy.
Originally posted by
RomanticGoth
Does anyone else use candied ginger on cookies? It makes a nice treat with tea, too.
05/21/2012
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Welcome CandyKiss!
Originally posted by
candykiss34
Had no idea that specific cutting methods are used...
05/21/2012
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Never tried it... sounds yummy
Originally posted by
RomanticGoth
Does anyone else use candied ginger on cookies? It makes a nice treat with tea, too.
05/21/2012
So you smash the ginger like garlic?
05/21/2012
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Nope, I've used sprouted ginger before. They just don't want it to sprout on its way to the grocery store, because people want stuff that looks fresher
Originally posted by
Sex Positivity
Is it ruined if it sprouts? Ginger, that is.
05/21/2012
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Yep, smash and pull.
Originally posted by
RomanticGoth
So you smash the ginger like garlic?
05/21/2012
I would like to make a suggestion that we do egg rolls or some other Chinese/Japanes food. Ohh.. Hibachi chicken...and shrimp sauce..yummm.
05/21/2012
Now prepare the dipping sauce.
Add a tablespoon of your favorite soy sauce, a teaspoon of distilled white vinegar, and a pinch of minced ginger to each cup. (I have the soy sauce and vinegar shown separately and together. here.
Set the dipping sauces at the place setting of each person you're serving, and let the flavors mingle while you prepare the fish.
Ginger has a sialagogue action, stimulating the salivary glands and making swallowing easier.
05/21/2012
I'm lazy, I just grate my ginger (for marinades) with one of those tiny Japanese grater that looks like a small dish with spikes sticking out in the center.
05/21/2012
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Oh, good. Because I have a piece that's sprouting, right now.
Originally posted by
Antipova
Nope, I've used sprouted ginger before. They just don't want it to sprout on its way to the grocery store, because people want stuff that looks fresher
Wait a second...
What's the proper way to store ginger before you use it? I tend to keep mine in the fruit bowl on the counter. Am I doing it wrong?
05/21/2012
For how long does fresh ginger keep? And how should it be stored?
05/21/2012
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Stormy asked for egg rolls too, so it looks like that's on Eden Cooks' menu! (Along with Hawaiian rolls... and maybe tamales... *drool* I love this club!)
Originally posted by
wrmbreze
I would like to make a suggestion that we do egg rolls or some other Chinese/Japanes food. Ohh.. Hibachi chicken...and shrimp sauce..yummm.
05/21/2012
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yummy!!
Originally posted by
wrmbreze
I would like to make a suggestion that we do egg rolls or some other Chinese/Japanes food. Ohh.. Hibachi chicken...and shrimp sauce..yummm.
05/21/2012
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I love egg rolls but can't find a good place to get them here.
Originally posted by
Antipova
Stormy asked for egg rolls too, so it looks like that's on Eden Cooks' menu! (Along with Hawaiian rolls... and maybe tamales... *drool* I love this club!)
05/21/2012
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Mmmm. Sounds like a good menu!
Originally posted by
Antipova
Stormy asked for egg rolls too, so it looks like that's on Eden Cooks' menu! (Along with Hawaiian rolls... and maybe tamales... *drool* I love this club!)
05/21/2012
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Avocado egg rolls are my favorite.
Originally posted by
wrmbreze
I would like to make a suggestion that we do egg rolls or some other Chinese/Japanes food. Ohh.. Hibachi chicken...and shrimp sauce..yummm.
05/21/2012
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I have never had avocado egg rolls and I tried avocados. They are not my thing.
Originally posted by
Starkiller87
Avocado egg rolls are my favorite.
05/21/2012
Would it be ok to use a rasp for grating the ginger rather that chopping it?
05/21/2012
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Nope, that's what I do too.
Originally posted by
Sex Positivity
Oh, good. Because I have a piece that's sprouting, right now.
Wait a second...
What's the proper way to store ginger before you use it? I tend to keep mine in the fruit bowl on the counter. Am I doing it wrong?
Wait a second...
What's the proper way to store ginger before you use it? I tend to keep mine in the fruit bowl on the counter. Am I doing it wrong?
(You can see it hanging out with my onions, potatoes, shallots, and garlic in the background of like... every picture I've ever taken for Eden Cooks.)
It keeps ... generally about 2-3 months? It starts to look whithered after a while but it's still usable on the inside. Just don't keep it in a tupperware/ziplock or anything---if it didn't have air circulation it would rot.
05/21/2012
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Maybe you had a bad one? They're so yummy!
Originally posted by
wrmbreze
I have never had avocado egg rolls and I tried avocados. They are not my thing.
05/21/2012
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Aw shoot, I'm sorry to hear that!
Originally posted by
wrmbreze
I have never had avocado egg rolls and I tried avocados. They are not my thing.
05/21/2012
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What a fabulous menu!
Originally posted by
Antipova
Stormy asked for egg rolls too, so it looks like that's on Eden Cooks' menu! (Along with Hawaiian rolls... and maybe tamales... *drool* I love this club!)
05/21/2012
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i just ate an avocado with salt before the meeting started to kill my hunger from reading about food before dinner.
Originally posted by
wrmbreze
I have never had avocado egg rolls and I tried avocados. They are not my thing.
05/21/2012
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Very helpful! Thanks
Originally posted by
Antipova
Nope, that's what I do too.
(You can see it hanging out with my onions, potatoes, shallots, and garlic in the background of like... every picture I've ever taken for Eden Cooks.)
It keeps ... generally about 2-3 months? It ... more
(You can see it hanging out with my onions, potatoes, shallots, and garlic in the background of like... every picture I've ever taken for Eden Cooks.)
It keeps ... generally about 2-3 months? It ... more
Nope, that's what I do too.
(You can see it hanging out with my onions, potatoes, shallots, and garlic in the background of like... every picture I've ever taken for Eden Cooks.)
It keeps ... generally about 2-3 months? It starts to look whithered after a while but it's still usable on the inside. Just don't keep it in a tupperware/ziplock or anything---if it didn't have air circulation it would rot. less
(You can see it hanging out with my onions, potatoes, shallots, and garlic in the background of like... every picture I've ever taken for Eden Cooks.)
It keeps ... generally about 2-3 months? It starts to look whithered after a while but it's still usable on the inside. Just don't keep it in a tupperware/ziplock or anything---if it didn't have air circulation it would rot. less
05/21/2012
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Rossie says yes, I'll trust her!
Originally posted by
Melan!e
Would it be ok to use a rasp for grating the ginger rather that chopping it?
05/21/2012
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Make sure you buy it fresh, I store mine in a plastic grocery bag in the fridge compartment, usually lasts at least two weeks.
Originally posted by
candykiss34
For how long does fresh ginger keep? And how should it be stored?
05/21/2012
The fish should be simple to prepare. If you buy it from a supermarket, butcher, or Asian market, ask for the fish to be gutted and have the fins and scales taken off, but leave the head and tail. Choose a fish with intact eyes that looks fresh.
If you catch your fish yourself (any kind of bass or trout will be delicious here), cut a slit in his belly to take out his guts. Remove the scales by rubbing against the grain with a spoon. Be sure you get them all, scales don't taste good at all.
Once your fish is at home and gutted out, rinse it under cool water to make sure all the scales and innards are gone.
Pat the fish dry, and then make three diagonal slices on each side of its body.
These slices will give the sherry, salt, and ginger some contact with the fish.
Zingerone, shogaols and gingerols (the three volatile oils that cause ginger's characteristic odor and flavor) compose between 1 and 3 percent of fresh ginger by weight.
05/21/2012