I try to use fresh ginger in a lot of my cooking, but it's slighly annoying to peel ginger root. In the past, I've always used a vegetable peeler or a paring knife. Problem is, when the skin comes off, so does a few centimeters worth of precious ginger root. This weekend I caught a short video from "America's Test Kitchen" that showcased one chef's technique: just scrape off the peel with a spoon. It really removes only the peel with no waste!
What are your favorite uses for fresh ginger?
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What a gem. This new blog made my day. I am so glad to finally be able to pick your brain.. which I have been meaning to do for a long time. love it
ReplyDeleteBesides the usual stir fries and whatnot, there's this ginger pear muffin recipe that Nigella Lawson published in the New York Times a few years ago (when I'd just started reading the "Food Section" relgiously every Wednesday)that is really just perfect. It's ridiculously bad for you -- but if you're willing to pony up the Fage yogurt to replace the sour cream, it's fairly reasonable. Recipe: http://www.nytimes.com/2005/10/05/dining/052nrex.html?_r=1&scp=1&sq=ginger%20muffins&st=cse
ReplyDeleteOh Paige, that sounds yummy! We should swap recipes - this is yet another pulled from the Times that was created by an unremembered author. (I try to be better about citation these days.)
ReplyDeleteSpicy Ginger Muffins with Currants and Toasted Pecans (adapted from the NY Times)
Yields 1 dozen muffins or one 9-inch cake
Time: One hour
1 1/4 teaspoon baking soda
1/2 cup dark molasses
1/2 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon grated fresh ginger
1 2/3 cup all-purpose flour
1/2 cup sugar
2 teaspoons ground ginger
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Pinch ground cloves
5 tablespoons crystallized ginger, finely chopped
1/4 cup chopped toasted pecans
1/4 cup dried currants (optional)
1 1/3 cups confectioners’ sugar
3 tablespoons whole milk.
1. Heat oven to 350 degrees. Grease a standard 12-cup muffin tin or cake pan.
2. In a medium saucepan, bring 1/2 cup water to a boil. Pour into a large bowl. Whisk in baking soda until dissolved. Whisk in molasses and oil until mixture is tepid. Whisk in eggs and 1/2 teaspoon grated ginger.
3. In a separate bowl, whisk together the flour, sugar, ground ginger, salt, cinnamon and cloves. Gently fold wet ingredients into dry. Fold in 4 tablespoons crystallized ginger, then the pecans and currants. Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 30 to 35 minutes. Cool in pan 5 minutes, then transfer to a wire rack set over a rimmed baking sheet.
4. Meanwhile, whisk together the confectioners’ sugar, milk and remaining 1/2 teaspoon grated ginger until mixture forms a smooth glaze. Spoon glaze evenly over muffins. Sprinkle tops with remaining 1 tablespoon crystallized ginger.
Note: Wow! Potent with fabulous gingeriness. The glaze is divine!
I never peel fresh ginger before I grate it, but I do make sure to use a very sharp microplane rasp in the tiny size.
ReplyDeleteOne of my favorite uses is for kolbi, Korean short ribs -- I do a Hawaiian version.
Marinade -- mix everything to taste, it should be sweet
Soy sauce (La Choy is much better than Kikoman for this, I probably use 3/4c -- enough to cover the meat)
sugar (start at 2T and work up until you can taste it)
grated ginger (lots, 2t+)
a clove of garlic or two
a few sliced scallions
a drizzle of sesame oil
The ideal cut of meat is beef short ribs cut perpendicular to the bone in thin (1/4" or less) slices. If you have a large enough Asian population, the butcher will know how to cut Korean short ribs by name. If you can't find this cut, then use pork shoulder steaks.
Marinate meat 1-5hrs, turning occasionally
Preheat broiler or grill on high. Cook by either method, turning part way through, until done. (This depends entirely on the oven/grill -- anywhere from 3-15min total)
I often boil the leftover marinade while the meat is cooking to drizzle over rice.