English Deutsch Français Italiano Español Português 繁體中文 Bahasa Indonesia Tiếng Việt ภาษาไทย
All categories

I know the ginger is cut into quarter sized "coins" then simmered in sugar and water. At some point, gelatin is added then the ginger is removed, drained and rolled in sugar. When do I add the gelatin and how much is added?

2006-09-16 09:58:00 · 3 answers · asked by floridagirl 1 in Food & Drink Cooking & Recipes

3 answers

Wash the ginger root and slice it about 3/16". Simmer the slices in enough simple syrup to barely cover for 10-15 minutes until tender. Remove, drain and place on waxed or parchment paper to dry.

Simple Syrup:

2 parts water to 1 part sugar

In saucepan, stir together water and sugar. Cook over medium-high heat, stirring, for about 2-3 minutes or until sugar is completely dissolved.

2006-09-16 10:01:33 · answer #1 · answered by Irina C 6 · 0 0

I never heard of adding gelatin - crystallized ginger is just candied ginger, dried on a rack and covered with sugar.

2006-09-17 02:06:43 · answer #2 · answered by Vivagaribaldi 5 · 0 0

For hundreds of years, the ginger root has been respected as a culinary and medicinal ask your self. whether baked in known treats like ginger snaps or gingerbread, or used to create the unique flavors of the orient, there are few who do no longer delight in ginger's mythical heat temperature. A herb, spice, style, candy, and so on. on a similar time as we make no claims, oriental custom and organic healers have reported that ginger aids digestion, fights chills and restores the yang. Crystallized ginger has a convention to handle nausea and action disease.

2016-10-01 01:19:25 · answer #3 · answered by wichern 4 · 0 0

fedest.com, questions and answers