I know this question has been posted before and I apologize in advance for
the repetition.

To the best of my recollection preserving ginger involved soaking in sherry,
which is probably why I ignored the information - I never have sherry in the
house. But I do have wine and vodka and did a google search. This
supposedly works too. So - should I just cover the whole ginger with the
wine or vodka and it will preserve? And for how long? Google was kind of
vague.

I'm using more ginger recently, but it gets stringy sitting in the fridge.
Actually, not knowing any better, I thought that was normal and cooked with
it anyway. However, having compared the old ginger with the new ginger
there is definitely a difference. I suppose that's where the preserving
come in.

Elaine

elaine wrote:

> To the best of my recollection preserving ginger involved soaking in sherry,
> which is probably why I ignored the information - I never have sherry in the
> house. But I do have wine and vodka and did a google search. This
> supposedly works too. So - should I just cover the whole ginger with the
> wine or vodka and it will preserve? And for how long? Google was kind of
> vague.
>
> I'm using more ginger recently, but it gets stringy sitting in the fridge.
> Actually, not knowing any better, I thought that was normal and cooked with
> it anyway. However, having compared the old ginger with the new ginger
> there is definitely a difference. I suppose that's where the preserving
> come in.

I used to keep ginger in sherry. I never used to use it much, and it was not
that common in the store. I use it a lot more now and it is widely available so
I don't bother. I used to just scrape off the skin, chop it into smaller pieces
and plonk it into a jam jar with sherry. I don't think wine will work because
the alcohol content is much lower, and it is so much higher in vodka that it
might suck all the flavour out of the ginger. Sherry can be used in a lot of
Chinese dishes, so the sherry with the ginger quite agreeable.

elaine wrote:

> To the best of my recollection preserving ginger involved soaking in sherry,
> which is probably why I ignored the information - I never have sherry in the
> house. But I do have wine and vodka and did a google search. This
> supposedly works too. So - should I just cover the whole ginger with the
> wine or vodka and it will preserve? And for how long? Google was kind of
> vague.
>
> I'm using more ginger recently, but it gets stringy sitting in the fridge.
> Actually, not knowing any better, I thought that was normal and cooked with
> it anyway. However, having compared the old ginger with the new ginger
> there is definitely a difference. I suppose that's where the preserving
> come in.

I used to keep ginger in sherry. I never used to use it much, and it was not
that common in the store. I use it a lot more now and it is widely available so
I don't bother. I used to just scrape off the skin, chop it into smaller pieces
and plonk it into a jam jar with sherry. I don't think wine will work because
the alcohol content is much lower, and it is so much higher in vodka that it
might suck all the flavour out of the ginger. Sherry can be used in a lot of
Chinese dishes, so the sherry with the ginger quite agreeable.

Freeze it. I keep it in a ziplock baggie in the door of my freezer. I
just grate it on a box grater (don't have a microplane) I don't even
bother to freeze it Grating in the frozen state means really fine
particles and no strings attached ;-) at least for me.
Lynn from Fargo
now enthusiastically freezing whole lemons and limes too

OOPs, that should be I don't even bother to PEEL it!
Mea Culpa
Lynn

"elaine" > wrote in message
...
> I know this question has been posted before and I apologize in advance for
> the repetition.
>
> To the best of my recollection preserving ginger involved soaking in
sherry,
> which is probably why I ignored the information - I never have sherry in
the
> house. But I do have wine and vodka and did a google search. This
> supposedly works too. So - should I just cover the whole ginger with the
> wine or vodka and it will preserve? And for how long? Google was kind of
> vague.
>
> I'm using more ginger recently, but it gets stringy sitting in the
fridge.
> Actually, not knowing any better, I thought that was normal and cooked
with
> it anyway. However, having compared the old ginger with the new ginger
> there is definitely a difference. I suppose that's where the preserving
> come in.
>
> Elaine

My MIL sticks the cut end into a pot of soil she keeps in the kitchen for
this purpose. I tried to find some supporting evidence online and this is
the only thing I could find ....
http://www.fatfree.com/archive/1998/dec/msg00182.html
Couldn't hurt to try.
Teri
>
>

"elaine" > wrote in message
...
> I know this question has been posted before and I apologize in advance for
> the repetition.
>
> To the best of my recollection preserving ginger involved soaking in
sherry,
> which is probably why I ignored the information - I never have sherry in
the
> house. But I do have wine and vodka and did a google search. This
> supposedly works too. So - should I just cover the whole ginger with the
> wine or vodka and it will preserve? And for how long? Google was kind of
> vague.
>
> I'm using more ginger recently, but it gets stringy sitting in the
fridge.
> Actually, not knowing any better, I thought that was normal and cooked
with
> it anyway. However, having compared the old ginger with the new ginger
> there is definitely a difference. I suppose that's where the preserving
> come in.
>
> Elaine

My MIL sticks the cut end into a pot of soil she keeps in the kitchen for
this purpose. I tried to find some supporting evidence online and this is
the only thing I could find ....
http://www.fatfree.com/archive/1998/dec/msg00182.html
Couldn't hurt to try.
Teri
>
>

"Lynn from Fargo" > wrote in message
ups.com...
> Freeze it. I keep it in a ziplock baggie in the door of my freezer. I
> just grate it on a box grater (don't have a microplane) I don't even
> bother to freeze it Grating in the frozen state means really fine
> particles and no strings attached ;-) at least for me.
> Lynn from Fargo
> now enthusiastically freezing whole lemons and limes too

Thanks Lynn - I've put my ginger in the freezer.

E.

"Lynn from Fargo" > wrote in message
ups.com...
> Freeze it. I keep it in a ziplock baggie in the door of my freezer. I
> just grate it on a box grater (don't have a microplane) I don't even
> bother to freeze it Grating in the frozen state means really fine
> particles and no strings attached ;-) at least for me.
> Lynn from Fargo
> now enthusiastically freezing whole lemons and limes too

Thanks Lynn - I've put my ginger in the freezer.

E.

In article >,
"elaine" > wrote:

> "Lynn from Fargo" > wrote in message
> ups.com...
> > Freeze it. I keep it in a ziplock baggie in the door of my freezer. I
> > just grate it on a box grater (don't have a microplane) I don't even
> > bother to freeze it Grating in the frozen state means really fine
> > particles and no strings attached ;-) at least for me.
> > Lynn from Fargo
> > now enthusiastically freezing whole lemons and limes too
>
> Thanks Lynn - I've put my ginger in the freezer.

Another way it to peel it and cut it into largeish chunks, and put it in
a jar. Pour sherry over it till all the ginger is well covered, put the
lid on the jar and store it in the fridge.

The sherry preserves the ginger, and the ginger flavours the sherry
(good for sauces etc).

Miche

--
WWMVD?

In article >,
"elaine" > wrote:

> "Lynn from Fargo" > wrote in message
> ups.com...
> > Freeze it. I keep it in a ziplock baggie in the door of my freezer. I
> > just grate it on a box grater (don't have a microplane) I don't even
> > bother to freeze it Grating in the frozen state means really fine
> > particles and no strings attached ;-) at least for me.
> > Lynn from Fargo
> > now enthusiastically freezing whole lemons and limes too
>
> Thanks Lynn - I've put my ginger in the freezer.

Another way it to peel it and cut it into largeish chunks, and put it in
a jar. Pour sherry over it till all the ginger is well covered, put the
lid on the jar and store it in the fridge.

The sherry preserves the ginger, and the ginger flavours the sherry
(good for sauces etc).

Miche

--
WWMVD?

On Fri, 14 Jan 2005 17:57:22 -0500, "elaine" >
wrote:

>I know this question has been posted before and I apologize in advance for
>the repetition.
>
>To the best of my recollection preserving ginger involved soaking in sherry,
>which is probably why I ignored the information - I never have sherry in the
>house. But I do have wine and vodka and did a google search. This
>supposedly works too. So - should I just cover the whole ginger with the
>wine or vodka and it will preserve? And for how long? Google was kind of
>vague.
>
>I'm using more ginger recently, but it gets stringy sitting in the fridge.
>Actually, not knowing any better, I thought that was normal and cooked with
>it anyway. However, having compared the old ginger with the new ginger
>there is definitely a difference. I suppose that's where the preserving
>come in.
>
>Elaine
>

You should google for this group, the answer's there.