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Sarah Jane Sherwood Litchfield
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Posted: Wed Jul 20th, 2005 06:37 am |
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I do not see it on the web site. Did I miss something? I have a lot of ginger that I want to crystallize. Please help. Sarah Jane Sherwood Litchfield, Sea Oats Food Coop
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Valerie Jones
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Posted: Wed Jul 20th, 2005 06:39 am |
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| On your website there is a listing for "Ginger, how to make crystallized". When I pull this page up it is blank. Can you please send me the recipe. I was able to get the recipe for Candied Chopped Ginger in syrup but I prefer to get the "crystallized ginger" recipe. Many thanks. Last edited on Wed Jul 20th, 2005 06:40 am by bessnfloyd
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Priscilla
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Posted: Wed Jul 20th, 2005 06:41 am |
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| When I looked up ginger... just to let you know.... the links to Dr Weil's page did not work. Thanks so much for your comments and recipe for candied ginger. I have a major problem with laryngitis and wanted some but not available so now I can make some. Bless you.
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bessnfloyd
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Posted: Wed Jul 20th, 2005 06:43 am |
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I've had several requests for candied or crystallized ginger. I use a quick and easy recipe for chopped ginger, since I use it in cooking: Candied Chopped Ginger in Syrup. Many people, however, like the candied slices for garnish or just to munch upon.
So I had a link in the "How To" section, which apparently, like so many internet sites in recent months, has closed up shop.
I overlooked a letter from Sara Litchfield - having been so busy I've sort of been practicing triage - not very successfully - as I should have answered this one long before. Sarah finished with a smiley face; I'd probably get a frowner since I didn't answer her request at the time. And rightly so.
The recipe referred to by Valerie was not on my site, it was a link to another website, a now defunct link that had a clean and fairly quick way to do it. Unfortunately, I didn't save the recipe.
So I had to scrounge. Let me state that I used to win all the spelling bees in grade school, and can spell perfectly (ha! at least until they invented spell checkers) and one reason I couldn't find any recipes was that someone has pulled a switch on me and put two letter l's in crystallized! Probably the reason I have so many requests -apparently I have company!
Another helpful notice from Priscilla; thanks. Dr. Weil has completely redone his site, and overall I like it very much. The only way to find all the info he offers on ginger's benefits, however, is to go to his main page and write "ginger" in the search box. You'll get a wealth of information on this pungent rhizome.
Want to know more about that odd word, rhizome? See some technical info from Ohio State U - look about halfway down the page.
< Click on image to enlarge.
Here's a project for you and your kids. See Easy Fun School's Grow a Ginger Plant by Kathryn Martinez.
There's quick ways to crystallize ginger and slow methods. Usually I go for quick, but I know what would happen with this one: the phone or doorbell would ring and next thing I knew I would have a scorched or solidified mess! But if your attention span is longer you may wish to try Premier System's recipe for Crystallized Ginger made quickly in a wok. Personally, any time you find me in my kitchen poking holes in bitsy slivers of ginger, you'll know it's time for them to come and take me away..... ha, ha!
Here's the Deaven family version - Preparations/crystallized ginger . Short and simple. The Deavens apparently don't care for a strong ginger bite, hence the repeated boiling and draining. This also wastes a lot of the ginger's fantastic nutrients. Skip this step and it's a good recipe. You can also visit the Deaven's kitties and a nice bit of poetry while you're there (the pushkins probably don't eat ginger, though!)
A lemon-flavored version that takes up to six days, but is certainly safer for the easily distracted, is found at Arielle's Recipe Archives. Be sure to use heavy stainless steel, NOT aluminum, for this one, and lay the finished product out to dry on a safe surface (galvanized screen is a ba-a-a-ad idea), safe from bugs and vermin.
About.com probably has the best page on ginger, covering selection, some of the health benefits and fast and easy preparation of crystallized ginger.
Don't toss the leftover syrup - it's great for flavoring desserts and drinks, as well as a home remedy for nausea, laryngitis and other discomforts. Bottle and refrigerate.
If you plan to make this confection often, try each recipe and see which one you like best - or alter them to come up with your own!
Last edited on Wed Jul 20th, 2005 06:43 am by bessnfloyd
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Bess W.
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jse
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Posted: Wed Dec 7th, 2005 04:44 am |
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| I found your forum while searching for ginger recipes on the net. I very much enjoy crystalized ginger and am wondering if you think I could substitute splenda for sugar in the recipe? I'm a diabetic and the sugar of course isn't good for me. Thanks for any advice you may be able to offer. If you'd care to email me directly send to jseastin@msn.com
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