Using and Preparing Ginger

Using and Preparing Ginger

If you have any experience with Southeast Asian cuisine or Indian cuisine, you are already familiar with the potent smell and flavor of ginger.  While a small amount of can give a dish just a hint of sharpness, a larger amount can completely change the flavor of a dish.  If you have a strong interest in adding ginger to the menu, a couple of general facts about this plant and its preparation will help you figure out how to use it well.

The part of the ginger plant that is used in cooking is the topmost part of the plant’s root structure, a part more correctly referred to as the stem, and about 3% of it is a powerful essential oil that is the cause of the distinctive smell.  When ginger is dried or cooked, shogaols, specific compounds that bring out ginger’s taste, are formed.

When you go looking for ginger  at your local supermarket, you’ll find that you’ll be able to buy fairly large nodules of it from your supermarket; some of the palmate structures are about as large as your hand.  When you are looking for ginger, try to look for specimens that are a soft, yet firm, without being woody.  Ideally, you are looking for a plant that still has most of its juice, as this is the part that will be giving your cooking its zest.  Remember the outside part is the toughest, so before you use your ginger, you should peel it and give it a good rinse.

One of the most straightforward ways to add ginger to your cooking is to grate it, and then press it, catching the juice and adding it to your dish.  Ginger goes well with pork, chicken and beef, and you’ll find that even a little bit of it goes a long way.  Take some time to taste your ginger before you put the juice in; you’ll be surprised how potent even a small amount is.  If you are relatively fearless about spice, you might even want to add whole slices of ginger to your stir-fry to add some savor.

If you are looking for a great way to add a bit of spice to your after-dinner treat, think about infusing it into cream and mil and making ginger-flavored ice cream or custard.  You can emphasize the spiciness by adding a sprig of mint, or you can contrast it with something very sweet, like mandarin oranges.  Either of these options makes for a memorable dessert.  For a more natural desert, try cut, raw tomatoes that have had some ginger juice drizzled on top; the sweetness of the tomato counteracts the spicy ginger quite well.

As you can see, there are plenty of ways to add ginger to your meal.  Take your time, don’t be afraid to go slowly, and before you know it, ginger will be one of your top grocery purchases!