Ginger root - one of the most popular spices, came to us from South Asia. It is used in cooking for the preparation of meat, fish dishes, and confectionery. Ginger is indispensable in dietary nutrition and in traditional medicine. Currently, fresh ginger root is sold in many Russian supermarkets. Fresh ginger is stored in the refrigerator for no more than 10 days, then it begins to quickly lose moisture and such a root can be used only after prolonged soaking. To preserve the spice for later use, the ginger can be dried.
It is necessary
-
- • Ginger root
- • Sharp knife
- • Cutting board
- • Baking tray
- • Parchment or tracing paper
- • Oven
- • Blender or mortar
Instructions
Step 1
When choosing ginger root in the store, pay attention to its appearance. The fresh root should be smooth and firm, with a fresh, spicy scent, and the ginger should be free of wrinkled areas. Another useful trait is the size of the root. The longer it is, the richer it is in essential oils and trace elements.
Step 2
If the ginger root has a fairly dense skin, cut it off before drying the root. It is easiest to cut the peel along the root from base to edge. Root branches should be cut off and cleaned separately. Try to cut the peel as thin as possible, because all the valuable essential oils contained in ginger are concentrated under it. It is very convenient to cut the root under a cold stream of water, then the eyes will not water from the release of ginger essential oils.
Step 3
Put the peeled ginger roots on a cutting board and cut into thin petals with a sharp knife.
Line a baking sheet or skillet with parchment or tracing paper. On top, evenly spread the petal from the petal with the chopped ginger.
Step 4
Dry ginger in the oven first at a temperature no higher than 50C. Keep the cabinet door slightly ajar to allow moisture to escape from the ginger. Two hours later, the temperature can be increased to 70C. If your oven is equipped with a convector, then you can dry ginger in convection mode at temperatures up to 75C.
The dryness of the ginger should be checked constantly. If it becomes brittle, it means that it is already dry. Remove the baking sheet from the oven and let the ginger cool completely at room temperature.
Step 5
The ginger dried in this way can be put into spice jars for storage, or you can grind it in a mortar or blender. It depends on how you need it.
