• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
Ader1

Galangal

8 posts in this topic

I can't get any Galangal where I live. I can get hold of it when I visit a large city or on-line. I was thinking of the next time I go to London.....to visit any Asian shop and buy lots and then somehow preserving it. I read in D Thompson's Thai Cookery book that one could use Galangal preserved in brine. How could I do this myself? Brine is salted water isn't it? Any pointeres as to what I should do? How long would it keep?

Thanks,

David.

Share this post


Link to post
Share on other sites

I'm told that you can freeze fresh galangal and that it will last indefinitely in the freezer. You can buy galangal already frozen in some Asian stores.

You can also buy dried slices of galangal, but that form will not suit for fresh salads.

Kasma Loha-Unchit has some info about the different forms of galangal, including galangal in brine, in her cookbook Dancing Shrimp. The page is available for viewing on Googlebooks (page 58):

http://books.google.com/books?id=KR87yYyPf...shrimp#PPA58,M1

good luck!

Share this post


Link to post
Share on other sites

I grate fresh galangal and freeze it in 1/4 cup portions in the little snack-sized plastic bags.

After it has frozen solid, I gather all the little bags into a Cambro container.

I have kept it for close to a year with no loss of flavor.


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

Share this post


Link to post
Share on other sites
I grate fresh galangal and freeze it in 1/4 cup portions in the little snack-sized plastic bags.

After it has frozen solid, I gather all the little bags into a Cambro container.

I have kept it for close to a year with no loss of flavor.

why not just freeze it as is, of course after trimming off all the parts that do not look too happy, and/or cutting it into portion sizes? What i am really asking is, does grating prolong shelf life or should i say freezer life?


It's dangerous to eat, it's more dangerous to live.

Share this post


Link to post
Share on other sites
I grate fresh galangal and freeze it in 1/4 cup portions in the little snack-sized plastic bags.

After it has frozen solid, I gather all the little bags into a Cambro container.

I have kept it for close to a year with no loss of flavor.

why not just freeze it as is, of course after trimming off all the parts that do not look too happy, and/or cutting it into portion sizes? What i am really asking is, does grating prolong shelf life or should i say freezer life?

Grating renders it easier to use. Otherwise you have to thaw a chunk and then chop a mushy chunk of stuff.


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

Share this post


Link to post
Share on other sites

Couldn't you just chop the chunk while frozen, then thaw in paper towels, etc. to absorb the excess moisture?

Share this post


Link to post
Share on other sites

I through it in a blender or a chopper and then I either freeze it in ice cube trays then put them in plastic back once frozen. I also sometimes vacumm seal it in a bag.

For weekly use, I put it already chopped in a mason jar and mix in vodka and keep it in the freezer. I also do that w/ chopped garlic and giner (to make cooking quicker when needed).

Share this post


Link to post
Share on other sites

I grate both ginger & galangal straight from frozen. I rarely ever use the fresh version anymore as grating from frozen is far more convenient.


PS: I am a guy.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.