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.
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.
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current weight: 218.5
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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.
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.
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