Ginger takes pride of place in the national cuisines of many Asian countries. Moreover, in most cases, only fresh ginger is used in Asian dishes. It is the fresh root that shapes and enhances the flavor of their dishes. Dried ground ginger is not an acceptable substitute for them, as it is not as hot or as aromatic as fresh. Any Asian chef will tell you that dried ginger powder will completely change the flavor of any dish, and thus the ground form is not recommended for use in Asian cuisine. If you want to cook at home a dish of Thai, Japanese or, moreover, Chinese cuisine and feel its real taste - take only fresh ginger root!
The Chinese use ginger in a variety of ways. Ripe ginger has a characteristic light golden brown color and thin skin. It is used in soups and stews, in various marinades, marinated in vinegar for sweet and sour dressings, and after canning it can be added to sweet syrups to add a special “smell”. Perhaps the most famous use of ginger in Chinese cuisine is to flavor oil in fried foods.
Young ginger with pinkish soft skin has a sharper taste. It can also be used in fried dishes, but the easiest to get to know is marinated in a vinegar mixture and served with duck eggs. Nowadays, a meal does not begin in any decent Hong Kong restaurant without this brightest and most traditional appetite stimulant. Young ginger is also great if soaked in coarse salt for a few minutes and then mixed with a meat dish.
Contained in the taste of ginger, bright freshness, light spice, soft warmth and delicate sweetness allow it to act as a harmonious addition to a whole range of dishes, from sweet to savory. Ginger can be both the dominant flavoring agent, and it can sound clearly, revealing itself in the flavor ensemble with other spices. Apart from traditional Asian dishes such as chips and a variety of sauces, ginger goes equally well with meat, poultry and fish. Ginger can even be poured into milk or cream to make a spicy custard or ice cream. Even the unlikely combination of tomato and ginger works great - the sweetness of ripe tomatoes creates a dramatic contrast to the tangy, spicy notes of ginger.
The concentration of essential oils contained in ginger increases with the age of the rhizome, therefore, ginger oil is obtained from ginger no earlier than after 9 months. Ginger oil is used in perfumery and medicine.
Read also articles The pulp of the ginger rhizome can be yellow, white or red, depending on the variety. Choose the freshest ginger for less pungency. The aroma, texture and taste of ginger will vary depending on when it is harvested. Early or young ginger (harvested after six months) is tender and sweet, while older, more mature ginger (harvested after 10-12 months) is more fibrous and spicy. The latter is usually sold in supermarkets, while young ginger is more often found in Asian markets. It is easy to identify by its thin, papery skin and pinkish tips. Young ginger can be cooked directly with the skin and used in large quantities. When shopping, avoid ginger that looks wrinkled, discolored, or moldy. Look for a ginger with thin skin that is smooth, flawless, and almost translucent. Its texture should be firm, crisp and not overly fibrous. It should have a fresh, spicy aroma. Keep in mind that, like many other spices, ginger loses its flavor during cooking, so it is best to add it to the dish at the end of cooking for a brighter taste. To preserve the maximum benefit, it is better to peel the ginger not with a knife, but with the edge of a metal spoon, gently scraping the skin. It will take a little more effort on your part, but it is less wasteful for your health and will allow you to more easily maneuver around bumps and other bumps at the root. Cooking recipes with ginger:
Choosing the right ginger
