----- Original Message -----
From: Sam Morris <[EMAIL PROTECTED]>
Date: Sat, 24 Jul 2004 15:40:48 -0700 (PDT)
Subject: Re: cooking with fresh ginger
To: CF-Community <[EMAIL PROTECTED]>
Break off a small piece, as much as you'll use and
smack it pretty hard with a large knife or the bottom
of a pan. If you're making a sauce you'd leave it as
is and remove it when done. If it's going to be in the
dish you should peel it and grate it. It's very
difficult to chew unlike the thin slices you see that
were marinated a long time.
Enjoy.
-sm
--- dana tierney <[EMAIL PROTECTED]> wrote:
> anyone know if the ginger you find in some thai
> dishes is just sliced
> and thrown in with the meat or needs some sort of
> special preparation?
> Peeling maybe? I bought some because I think I am
> eating out too much
> and why not cook the stuff myself, but..
>
> I suppose the right cookbook would help. The answer
> is probably out
> there on google but I'd rather not wade through all
> the gingerbread
> recipes if someone here knows off hand, and I know
> some of you are
> really good cooks :)
>
> Funny, some people get cravings for doughnuts... I
> crave things like
> fresh basil and ginger :) lol.
>
> Dana
>
>________________________________
[Todays Threads] [This Message] [Subscription] [Fast Unsubscribe] [User Settings] [Donations and Support]
