Crystallized Gingerby Cathy Connally
Using Crystallized Ginger to add flavour or to garnish dishes, gives you the ability to add more to a recipe. It's actually very easy to make and keeps for a few weeks or can be frozen.Author:
200 grams of ginger root (fresh)
100 grams of sugar
2 cups of water
Prepare a cooling rack with parchment paper.
Peel the ginger root. Using a knife or a mandoline slicer, slice 1/8 inch (3mm) thick pieces of ginger.
Put water into medium saucepan and place ginger into pan. Cook over medium-high heat. Cover and cook for 20-25 minutes or until ginger is soft.
Put a bowl underneath a colander and drain the ginger. Retain ¼ of the ginger water. Weigh the ginger and measure out an equal amount of sugar. Return the ginger, water and sugar to the saucepan.
Bring to a boil over medium-high heat, stirring frequently until sugar syrup is dry. It should be evaporated and begin to recrystalize, approximately 20 minutes. Watch carefully. It will change quickly.
Separate the ginger pieces and place on the cooling rack. Set aside the remaining ginger sugar water for use with Bordeaux pears.
Use ginger right away or store in a sealed container for a few weeks. They can also be frozen.
Equipment: Mandoline, knife, cooling rack, sauce pan