Bottled Miced Ginger
Can i get some feed back about Botled Minced Ginger. I just heard about this in a recipe. I have never used the product, I mostly use fresh ginger but I don't use enough and I hate to see it spoil in the fridge.
ginger *paste* (and ginger-garlic paste) is purchased in indian shops and i keep some in my fridge for quickie ginger applications. fresh is better, obviously, but the paste is handy.
here are some other ideas: http://community.cookinglight.com/sho...
they say tj's has a good bottled ginger...and whole foods, too. (thanks to coney for the tip).
I used to buy the Trader Joe's ginger paste, but haven't seen it in a long time. It's too bad, because it had fewer ingredients and was much fresher than anything I've found at Asian or Indian grocers, which probably starts out great but always seems to be about two years old by the time it hits their shelves.
I like to have ginger spread on hand. This is from the Ginger People. TJ's used to carry it as well (same jar). It is sweet enough to use as jam, but with enough of ginger bite to use in savory dishes where a bit of sweetness is ok. For example it works well on squash or sweet potatoes.
I was less impressed with a jar of minced ginger from an Asian grocery. It had a stringy texture, and somewhat salty.
Spice World bottled minced fresh ginger is a very good thing. Look for it in by the refrigerated fresh vegetables, although not all stores carry it--I usually can find it at Kroger.
Cooking Light uses it a lot in their recipes, and I think it tastes much more like fresh ginger than the Indian brands. No more throwing out moldy ginger, either!
I have some and I see it in many stores.
Fresh vs. bottled ginger: I did a side-by-side taste test and couldn't detect a flavor difference.
With garlic, there is a big difference. Fresh garlic is acrid and potent. Bottled is sweeter and mellow. I can definitely see the use for bottled garlic if that is the flavor profile you are shooting for, though in general I prefer fresh.
But both the fresh and bottled ginger are equally acrid and spicy.
I buy Ginger People minced ginger at Whole Foods and it is excellent. Great in stir fries or homemade versions of Japanese steakhouse salad dressings and sauces.
Ingredients: ginger, water, cane sugar, naturally fermented rice vinegar, citric acid
They have a grated ginger as well.
Fresh ginger (select the heaviest pieces in the bin), peel and cube it - then puree in your food processor with enough Chinese rice cooking wine to make a thick slurry (it needs to be really wet to keep).
Keeps in the fridge for a long time, easy to use by the spoonful, much better than powdered and much easier than having to mince it fresh every time. Oh, yeah ... cheaper than store-bought.