Ginger root is used in cooking, but due to its medicinal properties, high content of vitamins and minerals, it is also used in medicine. It has a tart aroma and pungent taste, which is due to the content of essential oil and phenol-like substance gingerol. It is better to use fresh grated or chopped ginger root when cooking - it has more aroma and active substances than dried one.
Instructions
Step 1
Ginger root gives a subtle flavor and aroma to fish and meat soups and broths. When added to hot meat dishes, ginger not only enhances the flavor and aroma, but also makes the meat softer. It is used in almost all meat dishes such as beef, pork, lamb, turkey, chicken and goose. In Southeast Asia, all rice and vegetable dishes are prepared with it. Ginger can be used in the preparation of pastries: cookies, gingerbread, Easter cakes, puddings, preserves. It is added to compotes and tea.
Step 2
Fresh ginger root should be firm, low fiber, free from black spots and mold. Before use, cut off the necessary piece from it and peel it off with a sharp knife. Store it in the refrigerator in a paper bag, shelf life is 1 month. The largest amount of useful substances of ginger is under the skin, so it is better not to peel a young root at all, but to peel a more mature one, cutting off a very thin layer. The peeled root can be stored for a long time by filling it with vodka or sherry.
Step 3
Depending on which dish contains the ginger root, the cooking time will be different. If you need to add it to the dough, then grate the root on a fine grater and add to the flour while mixing the ingredients. In the event that you are stewing meat with ginger, then cut it into small pieces and place in a saucepan with meat 20 minutes before cooking. Ginger is added to puddings, compotes and teas 5 minutes before the end of cooking. In sauces, ginger is used raw, grated on a fine grater.
Step 4
You can make ginger juice from finely grated ginger root by squeezing it well through cheesecloth. This juice can be used in salad dressings and sweet dishes, mixed with soy sauce, honey, olive oil and lemon juice.
Step 5
If you bought powdered ginger root, soak it before using it. Keep in mind that although dry, it is less aromatic, but sharper than fresh, so add less of it.
