A few weeks back, I visited the supermarket to grab some fresh ginger root for a cooking class I was conducting. My requirement was only a couple of tablespoons, so I snapped off a small knob and headed to the cashier. The total bill turned out to be a mere thirty cents. Typically, I purchase ginger in larger quantities alongside my regular groceries, so I had never really pondered on its cost. This got me thinking about why anyone would not opt for fresh ginger.
The fibrous root of the ginger plant, available in the produce section of our local grocery store, is what we commonly recognize as ginger. This sizable, knobby, light-skinned root comes in various sizes and shapes. When selecting ginger, ensure it is firm, smooth, and free of blemishes or mold. While most people have powdered ginger in their array of dried spices and herbs, using fresh imparts a purer flavour. The only scenario where I find powdered ginger preferable is when creating a dry spice mix for a meat or seafood rub.
Due to the pungency or “hotness” of fresh ginger, some individuals prefer the milder intensity of powdered forms or even avoid ginger altogether. To those who fall into this category, I suggest trying fresh ginger in small quantities. Doing so will enhance the freshness and aromatic quality of recipes. A classic example is gingerbread, often made with powdered ginger. However, using freshly grated ginger elevates the recipe, infusing an abundance of character into the flavour of the cookies or cake, albeit with a note of caution about moderation.
Although the skin is edible, the easiest way to peel ginger is by scraping off the skin with the edge of a teaspoon and then cutting off the exposed root for further preparation. While ginger is typically chopped or grated due to its fibrous nature, larger pieces can be added to stir-fries or other dishes, as the cooking process helps soften its toughness. It can be stored in the whole form in the refrigerator for two to three weeks or frozen for an extended period.
Ginger finds use in various culinary applications. It is available not only fresh and in powdered form but also preserved, candied, pickled, and crystallized. Additionally, ginger is believed to possess medicinal properties, known for its potential to reduce fever, suppress appetite, stimulate digestion, and be effective against colds, coughs, and motion sickness.
For a refreshing cup of fresh ginger tea, bring 1 cup of water to a boil with approximately one teaspoon (or more) of freshly chopped ginger, sweetening to taste if desired. To avoid ginger particles in your tea, use a metal tea ball or an empty disposable tea bag to contain the chopped ginger.
Dear Chef Dez:
A lady ahead of me at a check-out bought a big bag of fresh ginger, because it was on sale. When I enquired about it, she told me that she just throws them in the freezer & takes some out when needed. Do you recommend this & will they lose their goodness or flavour from being frozen?
Barbara, BC
Dear Barbara:
Although fresh is always the best, it is possible to freeze fresh ginger for use later. We freeze fresh ginger to ensure we always have it on-hand – the texture is not as good upon thawing, but the flavour seems to be mostly intact and ten times better than ever using powdered ginger. We store it in the freezer in two forms: whole in one bag, and cut into small chunks in another bag. When we need grated ginger we take a whole piece out, grate what we need from it in the frozen state, and put it back in the freezer. When we want small pieces of ginger, in a stir-fry for example, we take out a small chunk and cut it as desired. Again, fresh is always better, but it can be done.
Chef Dez is a Chef, Writer, & Culinary Instructor. Visit him at www.chefdez.comWrite to him at dez@chefdez.com or P.O. Box 2674, Abbotsford, BC V2T 6R4
