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  1. #1
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    Default Tip: Storing fresh ginger

    A trick I've found for storing large amounts of fresh ginger root:
    break the root up into small sections and scrape clean with the edge
    of a spoon. Pack into a clean jar and top up with white vinegar. The
    vinegar keeps the ginger from spoiling, and gradually acquires a nice
    ginger flavor for salad dressings and so forth. Perfect for the
    occasional stirfry cook. (Me, for example.)


    Vince

  2. #2
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    Default

    I took Chinese cooking classes years ago. We were taught to put it in a jar with sherry and use a screw cap. You can put the gingered sherry in your stir fries.

  3. #3
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    Default Re: Tip: Storing fresh ginger

    Something I stumbled upon by accident for those who don't want it soaked in anything.

    Just take your hand of ginger and brake off whatever size you need to use and don't put it into any container or wrapper, leave as is and store on shelf of refrigerator next to a cup of baking soda. I don't know how long this will make it last but I do know I purchased one hand and used it infrequently over a 2 month period and never lost its flavor, didn't dry out and all was used up. There must be something about it being in proximity to the Baking soda that does it

    I am currently trying a box of organic cranberries near it now.

 

 

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