How do you candy/crystalize your ginger?
Posted 30 May 2011 - 09:35 PM
After searching for various recipies, I came up with the following:
-peel ginger and cut into 3/8" cubes
-Simmer until fork tender
-weigh the ginger and add equal amount of sugar, plus a little water.
-Simmer until all water has evaporated and sugar crystalizes.
It's my understanding that this recipie would be shelf-stable. I've done it twice before with no problems, then did a big batch (1 kg), and within a month the ginger had gone moldy.
Am I doing something wrong, or would I be better off candying it?
Posted 02 June 2011 - 06:05 AM
Posted 02 June 2011 - 06:40 AM
Posted 02 June 2011 - 07:43 AM
Don't know why I haven't done this before, everywhere I see "crystalized" ginger, which is the method I described above, except with the use of heavy sulphiting--which isn't neccesary when candying in heavy syrup.
Yes, I can buy candied ginger, but that's not "me". I do my own candied lemon and orange peel, dry my own cherries and blueberies, freeze alot of the stuff when possible, make my own marmalade (of which the extra orange peel gets candied) and generally try to do as much work in house as possible.
Am I crazy? Maybe. My logic is, that if I make everything I sell, no one can compete with me because they don't have the same product, and I don't have to play the "how low can you go?" price war. This logic has kept my doors open for the last 4 years now, it's sent several salesmen away muttering curses because I won't carry the same line of chocolates and confections that every drugstore and supermarket carry.
Posted 02 June 2011 - 09:35 AM
“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'
Brian: Peter, those are Cheerios.”
– From Fox TV’s “Family Guy”
Posted 02 June 2011 - 10:09 AM
Click here for the link in RecipeGullet
And click here for an extensive discussion about the subject:
With my method you don't have to use young, stem ginger. Mature ginger, sliced across the grain, then steamed until tender, will candy nicely.
This will give you larger pieces than you can get with stem ginger, nice when dipping in chocolate.
I make it in big batches - cooked in an electric roaster - smaller batches in a Crockpot.
After candying I dry it in a dehydrator but it can be dried at room temp - it should keep without molding once it has dried to the tacky stage and been coated with granulated sugar.
If it gets too dry, just dry it completely in a very low oven and grind it to use like regular ground ginger. Add it to tea, it's lovely that way.
Edited by andiesenji, 02 June 2011 - 10:17 AM.
Posted 02 June 2011 - 01:44 PM
Posted 02 June 2011 - 02:23 PM
Steaming it, instead of simmering in water, retains more flavor.
I pulled out some of the large pieces from a recent batch. About half the pieces are this size. Some are larger.
This size makes it easy to cut the ginger into "matchsticks" and if desired, into small dice.
Posted 02 June 2011 - 03:05 PM
I'm going to be candying a lot more now.
Posted 28 March 2012 - 08:17 PM
First I have to dig up (or have someone else do it) some of the ginger that was planted last spring and has been overwintered under a thick layer of straw.
It says this is a 4-day project. I think I will start it on Sunday, maybe Monday.
Posted 28 March 2012 - 09:38 PM
I should mention that I'm very lucky to have access to mature gingerroot that hasn't been more than 2 days out of the fields, so even quite old root is still tender.
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
Posted 29 March 2012 - 01:21 PM
Posted 29 March 2012 - 03:05 PM
My mom used to love Ginger Marmalade, as made by an English company, the name of which escapes me now. It came in a crock, not a glass jar, and had quite a kick to it, iirc. This sounds like it might be close, and good!
I've got two old jars that held James Keiller & Son Dundee Ginger Marmalade.
The oldest one is stoneware and the "newer" one is milk glass. As I recall the marmalade was quite potent.
I've also got the milk glass jars that held orange marmalade and "Three Fruits" marmalade.
Posted 12 July 2012 - 05:39 AM
And now I'll share one of my very favorite things to do with crystallized ginger (the second favorite being dipped in dark chocolate, of course):
Make a lovely chicken salad with grilled chicken, crisp seedless green grapes, toasted sliced almonds, mayonnaise, cumin, coarsely-ground black pepper ... and pieces of crystallized ginger. It's a wonderful, wonderful combination!
Thanks again, Andie.