A very fragrant root with a spicy taste. Have you ever tried ginger? Here's how to use fresh ginger in the kitchen
Many times you have heard of the benefits of ginger and its versatility in the kitchen.
Added to many dishes is the extra touch of class, a spicy note that makes each dish original and fragrant. It looks good in recipes with an ethnic flavor, but can turn a simple grilled chicken breast into a gourmet dish.
What is ginger
It is a perennial plant of the Zingiberaceae family native to the countries of the Far East, but today cultivated in many tropical countries. It can even exceed the height meter and its flowers resemble orchids. But of the ginger is used the underground stem with an irregular shape and a light brown color. This part of the plant is useful in the kitchen to give a unique flavor to many of our recipes and has entered the European culinary tradition since the Middle Ages.
How to choose a root
The fresh ginger root has a shiny skin and a soft texture to the touch.
It must not have dents, dark spots or excessively dry parts.
It should always be eliminated with a thin knife both when grating ginger and when used in slices.
How to store ginger
The whole root is kept in the fridge for three weeks in a bag. If the root has been peeled and cut into pieces it can be frozen even in the freezer inside a sachet for frozen food. Grated ginger, on the other hand, cannot be stored for more than three days in the refrigerator and for more than a month in the freezer.
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