Proceed gingerly

Last night, at the cooking show, Chef Steve Petusevsky used ginger in one of his recipes. I’m not making that recipe tonight – I ate supper at church tonight, actually – but as he threw little knobs of ginger out to the crowd I was reminded that I’d been wanting to make some crystallized ginger (a/k/a candied ginger) again. I’ve made it once before, and it was wonderful.

So when I had to stop at Kroger tonight, I ended up picking up some fresh ginger.

Making candied ginger couldn’t be easier. You peel the ginger and then chop it up. I’m going to use it as a sweet snack, so I cut the finger in half lengthwise and sliced it into little half-moons. If you wanted it for use in cooking or baking, you’d probably want to dice it a little smaller.

You mix equal parts of sugar and water on the stovetop and heat it up until the sugar dissolves, forming a simple syrup. You then cook the ginger in the syrup for about a half an hour until it gets tender. You strain the ginger – but don’t get rid of that now-ginger-flavored syrup, which is wonderful for things like sweetening tea. I have heard of people who mix it with club soda to make a sort of homemade ginger ale, and that sounds delicious.

You dry the ginger until it’s just a tiny bit sticky. Normally, you’d just let it air dry, but since I have a dehydrator it would be a shame not to use it. Then, you toss the ginger in a little bit of plain sugar to give it its crystallized, finger-licking coating.

I need to take this to work tomorrow just so that I won’t eat it all on my own (although, with it sitting on my desk at work, I’ll probably still end up eating the lion’s share).

2 thoughts on “Proceed gingerly

  1. I think I have never been comfortable with how much of “real ginger” to use in dishes. It is very important to Chinese favors.

  2. Thanks for help with the pumpkins by the way. It is almost time for the annual roasting of the pumpkin seeds.

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