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You can find ginger in tea and other beverages; it’s also found preserved, pickled, candied, crystallized, fresh, dried, and encapsulated! Remember, when it comes to cooking with ginger, you can use fresh chopped or grated (be sure to peel it first), dried powdered, candied or crystallized.


Chinrose Champion Stem Ginger in Syrup, is Chinese ginger preserved in a sugar and water syrup. It has the consistency of a canned peach or pear, yet it still maintains the ginger tang. It can be eaten on its own or mixed with cream cheese, used in sauces, an ingredient in cooking, the options are endless. Country of Origin: China


Read the Preserved Ginger vs. Ginger in Sugar Syrup in Recipes discussion from the Chowhound Home Cooking, Ginger food community. Join the discussion today. Read the Preserved Ginger vs. Ginger in Sugar Syrup in Recipes discussion from the Chowhound Home Cooking, Ginger food community. ... which I gather from googling is an Asian ingredient ...


Preserved Ginger Preserved Ginger. Active Time N/A ... Place the ginger in another small saucepan with 1 cup of cool water. Bring to a boil and drain. Repeat this process 2 more times.


Preserved ginger is unavailable in Greece so I put up my own. I most often use it in poundcake, but it's great spooned over bread pudding and vanilla ice cream too, and wait till you add it to a curry! Actually, it has endless uses. A good thing to have in your pantry.


You've probably bought a big chunk of fresh ginger root in the past and then used only an inch of it in a recipe. If not preserved in some way, the rest of the ginger forms mold or dries up before you can use all of it. That never needs to happen to you again if you master these ways to preserve ginger.


Can you use cinnamon in stem ginger, and if so, how much. I use 325 grms fresh ginger to 1.5 cups sugar & 150 mls ginger cooking water. I cook the ginger first (covering & simmer in fresh water around 1 hour; then cook a 2nd time using 150 mils of 1st ginger cooking water, for a more gingery taste). Put in sterilised jar


Boil ginger until tender, this can take quite a while. Once ginger is tender, remove from water and cut into pieces. (Keep water ginger was boiled in). Measure ginger water and add equal amounts of sugar, simmer 5 minutes to make a syrup. Add ginger to syrup and cook for an additional 5 minutes , then place in sterilized jars and seal.


We would guess that you will need about 3 tablespoons of chopped candied ginger to equate to the 3 balls of preserved ginger in the recipe. If you would like to try preserved stem ginger then you can sometimes buy it on-line and we have found a possible supplier in the US (see link below).


Double Coins Preserved Ginger 150g Bag Product of China Click Add to Cart to buy in our Online Asian Groceries Store