I love dishes with ginger. Ginger needs no special introduction. Ginger is used in cooking in countless ways - from meat dishes to drinks and pastries. It is pickled, candied, dried, and ground, and added to a wide variety of spice blends. An essential component of sushi. Exceptionally
beneficial for health
and mood, it is also used
in medicine
.
How to Use Ginger Properly
Adding Ginger to Meat and Poultry – Add it to the marinade (the aroma is slightly lost during heat treatment) or 15 minutes before the dish is done. Fresh root – use a dessert or tablespoon of grated ginger per kilogram of meat.
Ginger with Fish – Add grated root to the marinade, one teaspoon per kilogram of fish.
Ginger in Sauces – Add it to a hot prepared product if the dish undergoes heat treatment.
Ginger in Dough is mostly added ground; add it to taste during mixing.
Ginger has a bright, spicy taste reminiscent of lemon, so use its quantity judiciously to avoid overwhelming the dish with an overly sharp taste.
Ginger Marinades for Meat and Poultry
1. Pineapple Syrup Marinade for Meat and Chicken
- Syrup from canned pineapples – 200 ml
- Fresh ginger – 1 tsp
- Soy sauce – 3 tbsp
- Garlic – 1-2 cloves
- Cornstarch – 1 tbsp
- Peppers to taste
Enough for 700-800 g of meat. This marinade is ideal for frying. For baking, you can omit the starch. Pineapple syrup makes the meat tender and helps it cook faster, adding a sweet and tangy flavor.
2. Mustard and Ginger Marinade
- Soy sauce – 3 tbsp
- Dry mustard – 1 tbsp
- Vegetable oil – 1 tbsp
- Fresh ginger – 1 tsp
- Honey – 1 tbsp
- Garlic – 1 clove
This marinade works great for baking wings and drumsticks. Thanks to the honey, it caramelizes nicely. Add peppers to taste if desired.
3. Kefir Marinade for Meat and Chicken
- Kefir – 0.5 l
- Fresh ginger – 1 tsp
- Garlic – 1-2 cloves
- Vegetable oil – 1 tbsp
- Peppers to taste, salt.
This marinade is great for baking. It works well with both poultry and meat. It makes excellent kebabs.
Ginger Pastries
Ginger Cake
- Flour – 1 cup
- Sugar – 3 tbsp
- Coconut flakes – 100 grams
- Ground ginger – 1 tsp
- Baking powder – 1 tsp
- 1 egg
- Margarine – 80 g
- Sour cream – 3 tbsp
Cake Soak:
- 50 grams of butter
- 1 tablespoon of lemon juice
- 100 grams of powdered sugar.
Soak the coconut flakes in 1 cup of boiling water. Let it cool. Use half of the liquid for the batter. Use half of the soaked coconut flakes for the batter as well, reserving the other half for the soak. Mix the batter, pour it into a silicone baking form, bake at 180°C for about 40 minutes. While the cake is baking, prepare the soak by melting the butter, mixing in lemon juice, powdered sugar, and the remaining coconut flakes. Once the cake is done, remove it and pour the soak over it.
Ginger Drinks
Ginger Kvass
- Fresh ginger – 2 tbsp
- 1 cup of sugar
- Dry yeast (a pinch) or 4 grams
- Juice of one lemon
- 2 liters of water
Load all the ingredients into a 5-liter plastic bottle, shake thoroughly. Let it sit at room temperature for two days. Release gas from the bottle several times a day to avoid over-carbonation. After two days, pour into bottles and refrigerate. The drink is about as alcoholic as regular bread kvass. It is very tasty and healthy, though caloric, like any kvass.
Ginger also makes an attractive ornamental plant, which you can grow at home on your windowsill .
