How to store ginger at home - the peculiarities of the approach to preparation of blanks

Buying an amazing root, possessing an arsenal of useful qualities and unique culinary properties, many housewives do not even think how to store ginger correctly. They just keep it in the refrigerator, not subject to any processing, and cutting off small pieces as needed.

In practice, this approach is considered the most irrational. It allows you to save all the data for which ginger is loved, for a very short time. At home, fresh product is recommended to be processed immediately after purchase, giving it an optimal food form. When choosing an approach, it is necessary to take into account the quality of the ingredient, the period for which it should be stored, the type of dishes to which it will be added.

How to store ginger in fresh form?

If ginger is simply put in the vegetable compartment of the refrigerator, you can expect that within a few days it will retain its original quality. If you pre-pack the root in sealed bags, paper wrappers or food containers, the indicator increases to a couple of weeks. The main thing is that the minimum amount of air remains in the tank.

Tip: It is highly recommended not to peel tubers from their dense peel. The presence of a natural protective layer will significantly facilitate the storage of the ingredient and prevent the appearance of mold and dark spots on their surface.

If it is very important to leave the product fresh for as long as possible, then it is worth using the storage option in the freezer. In this case, tightly wrap the root food film, we pack it in a plastic bag with a sealed clasp, let out excess air and put it into the selected compartment. So it can lie and a few months.

In the freezer storage of the crushed product is allowed. Tuber is cleaned, shredded, portioned on the surface, covered with parchment and kept in the freezer until the composition hardens. Then we shift it into containers, which are closed and again sent to the cold. With all the technical recommendations, this seasoning will preserve its spicy taste for about six months.

Dry and marinate fragrant product

Correctly dried ginger can be stored at home for about two years. The procedure itself is rather troublesome, but the result is worth it:

1. The root is thoroughly washed and dried. Peel is not removed, it is removed only if there are obvious signs of decay.
2. Cut the product into very thin slices, lay out on culinary parchment in one layer. Turn on the oven and heat it no more than up to 50 ° C.Place the design in the oven and leave for about an hour.
3. After the specified time, we take out the pan and turn each slice. We remove the ginger in the oven for another hour. We get the finished product, make sure that it is well dried and cooled.
4. Store ginger in dried slices best at room temperature in sealed glass or plastic utensils.

If the ginger root is pickled, then it will lose some of its properties, but it will acquire an interesting and unique taste. Today, culinary specialists offer several dozen types of marinade, suitable for this purpose. You just need to make your favorite mixture, fill it with transparent slices of ginger and keep in sealed containers for at least two weeks.

Vodka is often used as a marinade( it practically does not affect the flavor of the seasoning), white wine, lemon juice, rice vinegar, sake, sherry or rice wine. The finished product can be stored for up to two months. Marinade, left over from used ginger, will serve as an interesting addition to various dishes, sauces and fillings.

Features of storage of ginger, cooked in sugar filling

With the use of sugar syrup, the storage of ginger allows not only to preserve the properties of the product, but also to obtain an incredibly delicious additive for tea. The procedure for preparing the available delicacy is as follows:

1. First we prepare the syrup. To do this, fill a glass of sugar with a glass of drinking water and mix thoroughly.
2. Ginger root is peeled from the skin and cut into thin slices. We fill them with syrup and put the mass on the fire. Bring the dish to a boil, reduce the heat to a minimum and boil the composition, stirring constantly, until the syrup begins to pour from the spoon with a thin continuous stream.
3. The composition is removed from the plate and left at room temperature until it becomes only slightly warm. Then we take ginger medallions out of it and lay it on a table covered with parchment paper.
4. Each plate is sprinkled or crumbled in powdered sugar. The parchment is placed on a baking sheet and into the oven, heated to 50 ° C for several minutes. Ginger should only be slightly dried.
5. The resulting dessert is placed in a clean glass container, tightly closed with a lid.
6. Do not immediately prepare too much candied seasoning. Although it is consumed very quickly, and long-term storage is not terrible for it, after a few days the taste and aroma of this dish is slightly dulled.

It is strongly recommended not to buy pickled, dried or candied ginger in ready-made form. Manufacturers of such ingredients often use preservatives or other harmful chemical additives to enhance the taste of the product, preserve its strong flavor, maintain an appetizing appearance and extend shelf life. It is better to choose the appropriate treatment option and prepare the flavoring seasoning yourself.

Despite the naturalness of ginger, at the first signs of rot, mold, softening of the tuber surface or changing the smell of the prepared dish, it is necessary to discard it. The component contains substances that, when chemically reacting with a number of components, are capable of forming unstable chemical compounds that are harmful to the human body.