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Using galangal

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Galangal gets described as citrusy, piney, gingery, and peppery so I picked a fresh specimen to use a couple of weeks ago and it's been sitting untouched in my refrigerator ever since. Usually I like to try an ingredient on its own in a couple of different ways to see how it tastes alone, but I'm not sure how to do this with galangal. For example I usually like to compare taste and texture when raw, sweated in a neutral oil, and steamed but have no real idea of what the cooking times here would be. In particular I'm not totally sure galangal is really edible raw.

Anyone have thoughts on how to get into understanding galangal?

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  1. It's an aromatic ingredient. Use it in your favorite ginger-centric recipe.

    1. I went ahead and julienned then roasted about a tablespoon in foil in a hot pan and left another tablespoon raw. I ate about half of each. The roasted one was actually OK, but the raw one was - of course - really pungent. That was yesterday and most of my tongue still can't taste anything today.

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      1. re: lamb_da_calculus

        Usually, in Asian soups, it is cut rather coarsely and stewed in to flavor the soup. I thin that most people just discard it cause it is hard to chew up.

        But in currie pastes, it is ground down to mix in with the rest of the ingredients.