Wednesday, March 4, 2009

Basic Chinese Cooking 101 : Tips #2 Fresh Ginger

So now comes the second tips on Basic Chinese Cooking 101 series. This time, I will talk about Ginger. Why Ginger? Because I also found ginger in my food nearly everyday ;)

So what are the things you will need to know about fresh ginger?

1. Choose fresh ginger that is hard and firm, smooth and avoid those with skin that has molds on the cracked surfaces.

2. Choose chunkier pieces if you are thinking of peeling the skin (so that it is easier to cut.

3. If you want your fresh ginger to last longer, keep it unpeeled in root form. It will last up to 3 weeks in the salad compartment of your fridge and up to 6 months in freezer.

4. When first cutting the ginger, cut off the knobs first.

5. Instead of peeling off the ginger skin with a knife as per normal, you may try scraping the skin off with a spoon or back of the knife.

6. It is better to mince ginger finely with a knife rather than using a food processor.

7. The taste that ginger imparts to a dish depends upon when it is added during the cooking process. Added at the beginning, it will lend a subtler flavor while added near the end, it will deliver a more pungent taste.

8. Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping; relieve pain and reduce inflammation associated with arthritis, rheumatism and muscle spasms;can curb motion sickness and morning sickness. Most importantly, it also has aphrodisiac powers!

Related posts :

Basic Chinese Cooking 101 : Beginners Guide

Basic Chinese Cooking 101 : Tips #1 Garlic

All about Food and Recipe

1 comment:

  1. That's a superb post on Chinese cooking. I learnt a lot from this resource. Thanks for sharing.

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