Crystallized ginger - Mothering Forums

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#1 of 8 Old 02-21-2002, 03:11 AM - Thread Starter
 
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I just bought a new cookbook that calls for crystallized ginger in several recipes. I bought some at Wild Oats, but am not sure how to store it, how long it stays good, etc. Anyone know?

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#2 of 8 Old 02-21-2002, 03:56 AM
 
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My mom always had some in a little ceramic jar with a cork. I thought it kept pretty much indefinitely in a cool dry place.
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#3 of 8 Old 02-21-2002, 09:44 AM
 
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I bought a plastic bag of it over a year ago to nibble when morning sick (it helped a lot!) its still soft and its just in the pantry in its original bag. I imagine for cooking that if it gets hard just soak it before baking and it'll be fine. Wonderful stuff!
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#4 of 8 Old 02-21-2002, 06:40 PM
 
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dont buy it! make it

Boil slices of peeled ginger in a simple syrup for 10 mins. Then coat in sugar and lay on rack to dry.

OHH so good!!!!

Dd and I eat it like candy. I once had the BEST cookies in the world made with TONS of candied ginger.
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#5 of 8 Old 02-22-2002, 04:13 AM - Thread Starter
 
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Thanks, guys!

Chanley,

A simple syrup? Like Karo syrup?

SMC to Sophia, age 15, and Eleanor, age 9, and mother hen to too many nursing students to count!

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#6 of 8 Old 02-22-2002, 11:21 AM
 
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I've always wondered how to make my own. That sounds great.

Sofiamomma, I think that simple syrup usually refers to a solution that's equal parts water and sugar. (I read Mothering and Martha Stewart. )
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#7 of 8 Old 02-22-2002, 10:59 PM
 
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YUCK karo is not what I had in mind.

A simple syrup is sugar and water boiled. I forget the ratio and cannot get to my Joy of Cooking.

I would use turbinado and water.
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#8 of 8 Old 02-23-2002, 12:59 PM - Thread Starter
 
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Chanley,

You're too funny! "YUCK"

I didn't *think* that was what you meant!! LOL Just judging from whatever else I've read in your posts. I just had no frame of reference. Sorry if I offended your sensibilities!

SMC to Sophia, age 15, and Eleanor, age 9, and mother hen to too many nursing students to count!

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