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tipstools tips 2008 04 how to use fresh ginger
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For sick days, long car rides, or to upgrade your home bar, this recipe for DIY ginger ale is easier than you may think.
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We streamlined this ginger beer recipe, using pantry ingredients for a fermented drink that’ll really level up your home bar.
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If I have a jar of candied ginger within arm’s reach, there’s an excellent chance that you’ll find my hand reaching into it. Yes, you can buy candied ginger, but it’s not at all difficult to make your own. From one good-size knob of fresh ginger, you can make enough so that even if you are caught with your hand in the ginger jar as much as I am, you’ll have some left to toss with fruit dessert, such as the Nectarine-Berry Cobbler with Fluffy Biscuits (page 104) or to add to a batch of Nonfat Gingersnaps (page 200). Take time to cut the ginger across the grain into thin slices no thicker than a coin because you want to make sure that any fibers in the ginger are minimized. If you can find young ginger in the spring, you should definitely use it.
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Andy Baraghani shares his own version of a Bombay & Tonic. Andy muddles mint and ginger to recreate a G&T inspired by his travels to Spain.
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A salty blueberry and ginger margarita using Cointreau, muddled blueberry, ginger simple syrup, and tequila.
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This is not the pickled ginger served at most Japanese restaurants: It’s better, because it contains no preservatives or coloring. It will not turn pink, or only slightly, but it will be delicious. You may have to play with the sugar content: Some people like it far sweeter than others. Two tablespoons, the amount I use here, is the minimum. If at all possible, use fresh young ginger for this recipe. It will be pinker, with a soft, smooth skin, not woody, like most of the ginger at the market (which is fine for other recipes and uses). Young ginger is easier to peel and slice, and the resulting pickle will have a more delicate texture.
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Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.
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A basic, must-have ingredient for the serious soda crafter, ginger syrup is an excellent starter recipe. Stirred into a glass of icy seltzer, it makes a zingy, invigorating soda with just enough bite to be interesting. As a building block for more complicated drink blends, this syrup adds depth with its warm spice and clean citrus note. For a more traditional ginger syrup that will make a classic ginger ale, omit the lemon zest.
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Mature ginger is used for drying and grinding, as its flavor is more intense. The skin of the rhizome is removed and the flesh is sun- or machine-dried and then ground to a powder.
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Used sparingly to coat food lightly, this sublime sauce goes well with seafood, chicken, and even boiled green vegetables. If you are portioning it for your guests, serve it in small, shallow dishes, as a little of it goes a long way. This sauce is so good that a family friend drank his serving. While an electric mini-chopper makes quick work of mincing ginger (cut it into 1/2-inch chunks and use a little lime juice to move things along), a sharp knife will allow you to hone your knife skills. For the best flavor, select a heavy knob of ginger with smooth, thin skin.
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This winter cocktail is bright and fizzy, spicy with ginger, and smoky with Scotch. Think of it as a Penicillin, gone extra-festive.
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Stir well before each serving. It’s natural for the ginger to settle to the bottom.
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Think you know how to peel ginger? Well, if you're using a vegetable peeler, you're doing it wrong.
Alex Delany
techniques
This soothing, three-ingredient lemon ginger brew is what you need when you're about to come down with a cold.
Elyssa Goldberg
Cooking
Yup. I've told you to do it dozens of times. But in my own kitchen, I just can't be bothered.
Molly Baz
Lifestyle
Break up with the juice shop and never look back.
Caroline Lange
Cooking
techniques
With copious amount of ginger, lemon, lime, and honey, columnist Carla Lalli Music concocts a no-recipe drink powerful enough to battle a heat wave
Carla Lalli Music
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Got a cold? We've got the exact thing you need to be sipping on. So heat up some water, peel some ginger, and let's get going.
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Bon Appétit’s Brad Leone is back for episode 68 of It’s Alive, aka “It’s Alive: Home Video Edition, Tape 1”. You’re invited to join him in his home kitchen to make fermented garlic ginger paste! Tune in for: garlic, ginger, dogs, kids, mathematics, flying pickles, and a special arts and crafts presentation by the one and only Sohla El-Waylly. At some point they may even cover how to make the paste!
Follow Brad on Instagram: @bradleone
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This powerful citrusy brew is the perfect drink to knock out a cold or give yourself a healthy boost. Enjoy hot or cold depending on your mood or the weather.
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We show you how to make cinnamon twists with just three ingredients.
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These cookies will blow any store-bought gingersnap out of the water.
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Eggplant and pickles are an unlikely pairing for this simple dip recipe. A handful of fresh cilantro balances out the heavier flavors, but use whatever herb you have on hand.