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This isn't a sauce or a rub - but we currently don't have a herbs & ingredients section (hint hint rich & ken :-)
I like fresh ginger but find keeping it (goes mouldy quite quickly in the damp english atmosphere) and peeling & chopping it a real pain.
So I developed this stuff.
Esssentially it's an emulsified ginger root mousse. Has a minimum of 12 months shelf life in the fridge (well that's how long it took me to work through the last batch), lasts forever because it's so strong and gives you fresh ginger whenever you want it.
You will need either a very good food processor or magic bullet equivalent (hell everyone on this site ought to have a magic bullet anyway).
This does require some serious grinding oomph - but it's worth it :-)
The vinegar sterilises and helps maintain the flavour of the ginger and the oil creats an emulsion that also helps maintain flavour and texture.
Seperate and peel a bunch of ginger root - in this example I ended up with about 10 oz of peeled root.
Rough chop and add about 6 oz to your chopper. add 1 tbs corn oil and 1 tbs white vinegar (for non-americans use 1 dessert spoon oil & vinegar). You can use others but try and go for oils and vinegars with no real taste of their own.
Blend till it resembles whipped mousse.
You only need a little of the vinegar and oil, for the 4oz second batch I used about 1/2 tbs oil & vinegar.
Then all you do is put it in small clean jars and store it in the fridge.
10 oz root makes approx 2 small jars.
Use
Use this in every recipe that calls for fresh ginger - as a rough guide 1/2 tsp is equivakent to about 1 inch of root. BUT, because this stuff is so fine it's a lot stronger than chopped root.
So use sparingly - for most people a small jar will easily last 6 month plus.
For something really special you can use smoked ginger. Cold smoke slices of peeled ginger root for about 5 hours and make the mousse with that :-)
Also smoked ginger can be dried and powdered for an amazing home made spice.
Used all my smoked ginger powder up quite quickly :-)
Have fun :-)
I like fresh ginger but find keeping it (goes mouldy quite quickly in the damp english atmosphere) and peeling & chopping it a real pain.
So I developed this stuff.
Esssentially it's an emulsified ginger root mousse. Has a minimum of 12 months shelf life in the fridge (well that's how long it took me to work through the last batch), lasts forever because it's so strong and gives you fresh ginger whenever you want it.
You will need either a very good food processor or magic bullet equivalent (hell everyone on this site ought to have a magic bullet anyway).
This does require some serious grinding oomph - but it's worth it :-)
The vinegar sterilises and helps maintain the flavour of the ginger and the oil creats an emulsion that also helps maintain flavour and texture.
Ginger Mousse
Seperate and peel a bunch of ginger root - in this example I ended up with about 10 oz of peeled root.
Rough chop and add about 6 oz to your chopper. add 1 tbs corn oil and 1 tbs white vinegar (for non-americans use 1 dessert spoon oil & vinegar). You can use others but try and go for oils and vinegars with no real taste of their own.
Blend till it resembles whipped mousse.
You only need a little of the vinegar and oil, for the 4oz second batch I used about 1/2 tbs oil & vinegar.
Then all you do is put it in small clean jars and store it in the fridge.
10 oz root makes approx 2 small jars.
Use
Use this in every recipe that calls for fresh ginger - as a rough guide 1/2 tsp is equivakent to about 1 inch of root. BUT, because this stuff is so fine it's a lot stronger than chopped root.
So use sparingly - for most people a small jar will easily last 6 month plus.
For something really special you can use smoked ginger. Cold smoke slices of peeled ginger root for about 5 hours and make the mousse with that :-)
Also smoked ginger can be dried and powdered for an amazing home made spice.
Used all my smoked ginger powder up quite quickly :-)
Have fun :-)
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