Getting to the Root of Ginger

Originally posted on Rantings of an Amateur Chef:

I started making stir fry for the first time when I was in high school. My default was really pretty simple: cubed chicken, diced onions and peppers, broccoli, some soy sauce, garlic and ginger. It was easy, predictable and tasted pretty good. I generally used granulated garlic, but occasionally would tackle a clove of the stuff. Not having learned the easy way to peel it (using the flat part of your knife, break it open and the peel comes right off), I spent way too much time working to get the skin of the clove off.

Ginger, on the other hand, was always that powdered stuff in the spice aisle. In fact, I never knew what ginger root looked like until my mid 20s. The first time I saw ginger root, I honestly didn’t know what to do with it. After some trial and error, and a little cookbook learning…

View original 240 more words

About Tom Harley

Amateur ecologist and horticulturalist and CEO of Kimberley Environmental Horticulture Inc.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s