0
 
Author: Sorting First Post on Top ↑ Message:
GRAPHICS2's Photo GRAPHICS2 Posts: 3,118
9/6/14 10:59 P

My SparkPage
Reply
If in doubt don't use it. The best way to store it, is washed and peeled in the freezer. Then you can grate it whenever you need to use it.



 current weight: 218.0 
 
218
205.5
193
180.5
168
SRMAHLER72 SparkPoints: (135)
Fitness Minutes: (0)
Posts: 4
8/22/14 4:19 P

Send Private Message
Reply
My ginger usually lasts for a long time (month - 6 wks) I store it unwrapped in the crisper. Throw it when it gets soft or shows mold. It is a great addition to veggie smoothies & I have seem recipes for making a simple syrup out of it to blend w/carbonated water for a cool drink. Do not know the calorie count on it & have not made it. Had other experiments on my plate.

HEMAMALINI100 Posts: 2,750
7/22/14 8:54 P

My SparkPage
Send Private Message
Reply
If it smell funky pitch it. It does get soft and shrivels when it is bad.

No matter how much you mess up today tomorrow is a new day. Keep on going.


 Pounds lost: 1.2 
 
0
3.75
7.5
11.25
15
ENGLISHTNSCONES's Photo ENGLISHTNSCONES Posts: 32
7/7/14 2:22 P

Reply
If you have to ask, toss it and get more. :-)



 current weight: 185.0 
 
185
165
145
125
105
MD2787's Photo MD2787 SparkPoints: (28,564)
Fitness Minutes: (335)
Posts: 508
6/12/14 1:03 P

My SparkPage
Send Private Message
Reply
I freeze mine, too, if I don't use it within a couple of weeks. My favorite way to use it is to cut a chunk, peel off the skin and cut into thin wedges --and cut the wedges into match-stick strips. Then for quick shoyu flavoring, add the ginger to equal parts shoyu (soy sauce) and chicken broth, sugar (or splenda) to taste, smash a clove or two of garlic and simmer with chicken pieces in a pan until the liquid is reduced. Or use the same recipe without any meat, just heat in a saucepan to "marry" the flavors and use as a dipping sauce for lumpia, pot stickers, egg rolls, sushi, etc. Can also use as a marinade or to baste your meats for a BBQ, Get brave and add a few drops of sesame oil to the mixture to kick the flavor up a notch! --or even some red pepper flakes for those that like their food to bite back. emoticon

*Where there's smoke, there's fire.
Where there's fire, there's light.
Where there's light, there's hope.
I SMELL SMOKE!!*


 current weight: 218.5 
 
263
223.5
184
144.5
105
HAWKTHREE's Photo HAWKTHREE SparkPoints: (25,919)
Fitness Minutes: (12,686)
Posts: 806
6/6/14 8:02 A

My SparkPage
Send Private Message
Reply
I've never had it go bad, like rot or anything. Just kind of shrivel and turn soft.

Life needs balance


 current weight: 150.3 
 
162
157.75
153.5
149.25
145
SWAMPSPARROW's Photo SWAMPSPARROW SparkPoints: (1,096)
Fitness Minutes: (0)
Posts: 30
6/3/14 7:56 A

Send Private Message
Reply
In stir fry type dishes, very thin slices are often added in with garlic and onions and cooked a little before adding other ingredients. It is very strong though. My Chinese recipe book says to store ginger in a cool, dry place, but not the refrigerator. You can also plant it. This article took a very experimental approach on how to explore ginger, and the winning approach was to store it in a ziploc bag in the crisper drawer of a refrigerator.

http://www.finecooking.com/articles/storing-ginger.aspx?pg=2



 Pounds lost: 10.0 
 
0
7.25
14.5
21.75
29
EEKAMIGHTY Posts: 397
5/12/14 2:12 A

My SparkPage
Send Private Message
Reply
Tharfoir, thank you for your response to my question. I appreciate any information on this.



 current weight: 233.6 
 
240
220
200
180
160
THARFOIR SparkPoints: (8,836)
Fitness Minutes: (2,808)
Posts: 11
5/11/14 2:08 P

Send Private Message
Reply
I've never had it go bad, but if you squishy, odd-colored, or smells off, I'd say not to use it. You can freeze ginger root whole and just use a grater while it's frozen, too, so if yours is okay I'd stick it in the freezer. no need to peel it, it grates up just fine.

EEKAMIGHTY Posts: 397
5/10/14 7:47 P

My SparkPage
Send Private Message
Reply
I bought mine about 3 wks ago and thought I'd find something to do with it. I haven't yet. Any help on how to tell when it goes bad or an idea of how to use it in a recipe? Thank you.



 current weight: 233.6 
 
240
220
200
180
160
Page: 1 of (1)  

Report Innappropriate Post

Other SparkRecipes Feedback & Support Topics:

Topics: Last Post:
Sparkrecipes Pain in the.... 2/7/2014 3:18:38 PM
Sharing Recipes 2/7/2014 10:37:10 PM
Recipe comments 10/31/2013 10:16:14 AM
diabetes 2/14/2014 3:31:01 PM
foam rollers 7/16/2014 9:39:25 AM

Thread URL: http://www.sparkpeople.com/myspark/messageboard.asp?imboard=157&imparent=33621299

Review our Community Guidelines





Diet Resources: how to control portion sizes | portion control sizes | portion control bowl