| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3446.1 | Try Candied Fruit | LANDO::EBENS | Mary Jean Ebens - BXB2-2/G06 | Wed Feb 26 1992 12:40 | 4 |
| How about following the instructions for candied fruit peel? I suspect
it would work the same.
mj
|
| 3446.2 | Use the right form of ginger root | STUDIO::ROBBINS | | Thu Feb 27 1992 12:12 | 13 |
| The method is about the same as making candied peel. You definitely
want to boil the ginger first to make it milder. The process is the
same if you do your peel that way: add water to ginger slices, bring to
boil, drain and start again. You may also want to use fresh (or young,
I can't remember the exact term) ginger. This is sort of pink, instead
of the brown skinned ginger at the supermarket. I believe you can get
it in season (late summer/fall sounds right, but I'm not sure). I've
bought it in Chinatown, but you could probably check other markets.
It is much better to use the young ginger. The first time I tried it,
I used the brown, older form from the grocery store, boiled and drained
about 10 times, used a candied orange peel sugar ratio, dipped in sugar
to coat and it was awful!
|
| 3446.3 | young ginger is avaialbel right NOW (February) | CADSYS::HECTOR::RICHARDSON | | Fri Feb 28 1992 11:45 | 6 |
| Young ginger is available right NOW, if you go into Chinatown - I
bought some last week. I've never tried making my own crystallized
ginger, though - a little of that stuff goes a long ways even if you
like ginger as much as we do at my house.
/Charlotte
|
| 3446.4 | Williams Sonoma Sells It | MRKTNG::WEINSTEIN | Barbara Weinstein | Tue Mar 24 1992 12:34 | 3 |
| Williams Sonoma, a west coast company which has both catalogue sales and
stores in most major cities, sells crystalized ginger. There are several
stores in the Boston area, but I don't know where you live.
|
| 3446.5 | Sonoma catalogue | KAOFS::M_FETT | alias Mrs.Barney | Tue Mar 24 1992 15:48 | 4 |
| Barbara, do you know where I can send to for the William Sonoma
catalogue?
Monica
|
| 3446.6 | | LTNUP::QUODLING | Don't Kiss me, I'm not Irish... | Tue Mar 24 1992 16:43 | 7 |
| William's Sonoma --- 1-800-541-2233
The Ginger is most probably Australian, from Buderim, home of most of
the worlds manufacture of Crystallized Ginger...
q
|
| 3446.7 | C. Ginger -- Some questions about | LJOHUB::CORBO | Tracy Corbo DTN:226-6432 | Fri Mar 27 1992 13:15 | 7 |
| I have some crystalized ginger. I purchased in hopes that it is
milder than raw ginger. I'm not sure how to use it. How much equals
a teaspoon? Also, do I need to cut back on the amount of suger, if a
recipe calls for it?
-Tracy
|
| 3446.8 | | RANGER::CANNOY | Perpendicular to everything. | Sun Mar 29 1992 19:11 | 4 |
| The only thing I know you can use it in is ice cream. It's really just
candy. I don't think you can at all subsittute it for fresh ginger or
powdered ginger, since it is basically super-saturated (inthe chemical
sense) by sugar.
|
| 3446.9 | ways to use crystallized ginger | STUDIO::ROBBINS | | Wed Apr 01 1992 12:55 | 5 |
| I've never substituted candied ginger for fresh ginger in anything (I
love ginger flavor), but there are lots of good ways to use
crystallized ginger as is. Two that come to mind are chopped and
added to gingerbread; and the ginger muffins in the Breakfast Cookbook
by Marion Cunningham.
|
| 3446.10 | make a nifty garnish | FORTSC::WILDE | why am I not yet a dragon? | Wed Apr 01 1992 15:37 | 4 |
| cut into slivers and dip half way in dark chocolate. chill on wax paper and
then peel off. Store in freezer or fridge. Use as a garnish on ice cream
or on a chocolate cake for dessert when you have company...or nibble when
you want a nice treat.
|