How to Use Ginger in Cooking
Ginger has a somewhat strange appearance, however, it provides an aromatic and delicious flavour to dishes, especially those of Asian cuisine. This spice comes from Asia, even though in the West we tend to use it more as a medicinal plant for the development of different home remedies than in gastronomy, this result provides a truly unique touch to our recipes. If you do not know how to use ginger in cooking on oneHOWTO we will explain in detail.
How to keep ginger fresh
Using ginger in cooking is a fairly simple task, however a root yields for many dishes as you just need a little to spice up your recipe, so it is important to properly maintain it.
If you plan to keep it in the fridge, you can keep it for 3 or 4 weeks, instead, if frozen, it can last up to one year. To keep it, it is recommended to wrap it in foil, or cling film, always unpeeled. If you are going to freeze it, it is also advisable to cut it into pieces, so you can use it whenever you need it.
Another way to store ginger is by peeling it and cutting it into fine pieces, which you can cut with a peeler and put in a glass jar covered with olive oil and sherry.
How to cook with fresh ginger
When cooking with ginger is important to understand that you only need a little to flavour your dishes. You can use a couple of peelings of ginger to flavour olive oil in a vegetable stir-fry, just add the thin slices of ginger and let it fry for 5 minutes over a low heat, then remove and add the vegetables. You'll be amazed at the incredible flavour that it leaves.
Another simple alternative is to grate a little fresh ginger to incorporate it in your salads, its flavour is intense and slightly spicy, so if you enjoy this root this is the simplest way to use it in the kitchen, but not the only one. You can also try a delicious appetizer such as ginger stuffed olives, a dish that will leave everyone with their mouth open.
You can add a few slices of fresh ginger in the preparation of whole fish such as trout or salmon. This will give a perfumed and intense touch reminiscent of oriental cuisine. And if you only want a light flavour but not a total presence, you can rub the fish or raw chicken with a little ginger root and then cook it according to your preference you will see how good it is!
It is also good to remember that ginger has many medicinal properties, ideal for improving digestion, reducing swelling and stomach heaviness and fighting coughs and coughs due to its antibacterial and decongestant properties, so drinking ginger tea will be of great help. In our article how to make ginger tea we explain how to make it.
How to cook with ground ginger
Ground ginger is also very popular, and we usually find it in Oriental and African spice shops. Widely used in these cuisines, it is as versatile as any other spice, so we can integrate it into a multitude of dishes.
A good way to cook with ground ginger is incorporate it as seasoning in intensely flavored dishes, for example in chicken curry it is great if you add a pinch of this spice, which will give a different touch and certainly much tastier. It serves well as a seasoning for meat, fish and vegetables, being used the same way we use any other spices to flavour food, but always remembering that is intense and should be used moderately.
Another area where dry ginger is very popular is pastry. Ginger biscuits are extremely popular, typically at Christmas time, but you can make them throughout the year. If you enjoy the flavour, do not hesitate to include it in your cakes and desserts, offering an exotic and delicious flavour.
How to cook with ginger essence or jam
Ginger jam, although it is not as common a form, is typically used to fill or decorate desserts, as an ingredient in sweet preparations to give a different flavour or as a jam, on the food of our preference. You can also add it to sauces, especially if preparing an oriental dish. Although it is delicious, it usually has quite a high sweet touch, so it should be used with care.
Essence of ginger also works just as well, and is the Queen of pastries. But as with other essences such as vanilla, if we exceed their use it brings a too sweet and intense taste, which is why you should only add a touch that does not exceed a teaspoon.
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