We've made our cook book club virtual! We may not be able to meet in person and cook for one another, but that doesn't mean we can't create together. Each month we will highlight a different spice or seasoning. Kits will include this spice, a recipe that highlights it, a little history on the spice or recipe, and some best practices. I'll post the recipes and information here as well, so let's get cooking!
A Little History on Ginger
Adapted and abridged from VegetableFacts.net, TheCandidaDiet.com, MotherEarthLIving.com, and the National Center for Biotechnology Information
Ginger root, as it is often referred to, is the rhizome of a plant called Zingiber officianale that originated in Southern China over 5,000 years ago where it eventually travelled to India and Eastern Africa, eventually making it over to Europe with the Ancient Greeks and Romans around 200 BCE. It is considered to be one of oldest spices to be traded. These days, it is also one of the most widely cultivated spices in the world. It has long been hailed as everything from a miracle cure-all (as an antifungal, to promote weight loss, to end nausea, heartburn, headaches, motion sickness, poor blood circulation and inflammation, the common cold and flu, to name only a few) to an aphrodisiac and of course as a spice in dishes across the world, especially Asia, Africa, and the Caribbean.
Best Practices on the Seasoning in Question
Adapted and abridged from TheKitchn.com, Barefoot in the Kitchen, & FOODAL
Ginger is one of the few spices that is almost impossible to substitute between dried and fresh. They work in such completely different ways, adding very different qualities to a dish that they really aren't the same thing. To that end, you might need to understand a little about choosing the best pieces and storing it propperly.
Picking the Best Ginger:
You want ginger that looks fresh. Appearances might vary slightly between varieties, but
generally ginger has a slightly woody appearance, although the skin should never be thick or fibrous. It should be somewhat shiny with taut skin. Younger ginger might not even look woody. What was chosen for this kit is of the "young" variety, which even if this recipe did call for peeling it wouldn't be necessary. Also, while most ginger ranges from creamy to golden to downright orangey in inner appearance, if you find when you cut into it there is a blue streak, all that means is you have a blue-ringed Hawaiian varietal. No matter what, it should have a somewhat pungent and spicy aroma. If it doesn't, it is drying out and losing flavor.
What you really don't want is ginger that is getting wrinkly, soft, or looking extra fibrous. It's true that ginger is a fibrous rhizome, but if it looks it in the store, it is definitely drying out. The more it does so the less of its distinctive flavor you will have to work with. You also don't want too many smaller knobs as that will make pealing the root that much harder and you'll probably lose more to the waste bin than you need to. Although, if you don't need to peel it, it shouldn't make much difference.
One last item to note: You probably don't need as big of pieces as they sell in the store unless you plan on using a whole bunch. If that is the case, just break off what you need. It is a perfectly acceptable practice that grocers encourage.
Peeling Ginger:
While you can peel ginger with a potato peeler or paring knife, you'll more likely lose the best parts of the roots, as I've recently found. An interesting method I have seen online is to use the thin part of a spoon to scrape the thin skin off, leaving the most tender part of the root (just below the skin) intact.
Storing Ginger:
If you plan on using the ginger either frequently or at least within a few weeks, you can keep it in the refrigerator, unpeeled and dry in a plastic bag with most of the air removed, in the "crisper" drawer for maximum flavor, although within that week it is alright being kept at room temperature. If you plan on keeping it longer, you might consider freezing it. That will allow it to last 2-3 months at least. There are many other suggested ways to store it for longer freshness including refrigerating it in vinegar or sherry to maintain moisture and texture in the root and flavoring the sherry for cooking, a bit how one stores garlic in oil.
Main Event:
Fresh Ginger Tea
Cook: 5-10 min. Servings: 1
Ingredients
1-inch chunk fresh ginger (no need to peel), sliced into pieces no wider than 1/4 inch
1 cup water
Optional flavorings (choose at most one):
1 cinnamon stick
1" piece of fresh turmeric (cut into thin slices, same as the ginger) or
several springs of fresh mint
Optional add-ins:
1 thin round of fresh lemon or orange &/or
1 teaspoon honey or maple syrup, to taste
Directions
Combine the ginger slices and water in a saucepan over high heat. If you're adding a cinnamon stick, fresh turmeric, or fresh mint, add it now. Bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer for 5 minutes (for extra-strong ginger flavor, simmer for up to 10 minutes).
Remove the pot from the heat. Carefully pour the mixture through a mesh sieve into a heat-safe liquid measuring cup, or directly into a mug.
If desired, serve with a lemon round and/or a drizzle of honey or maple syrup, to taste. Serve hot.
NOTES:
MAKE IT VEGAN: Be sure to use maple syrup, not honey.
PREPARE IN ADVANCE: Multiply the recipe as desired to make a big batch. Let leftovers to cool to room temperature, then cover and refrigerate for up to 4 days. Drink chilled or reheat for hot tea.
LEFTOVER GINGER? You can freeze ginger for future use. If you intend to use the ginger for tea later on, you might as well cut it into thin slices before freezing. Otherwise, freeze it whole for greater versatility.
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