I'm not convinced my problem is with poor extraction ... it might just be the raw ginger flavor itself. You've gotten full ginger flavors just by grating raw ginger and infusing?
If it's just an extraction issue I start by blending.
-
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 a free account.
Edit History
I'm not convinced my problem is with poor extraction ... it might just be the raw ginger flavor itself. You've gotten full ginger flavors just by grating raw ginger and infusing?
-
Similar Content
-
- 4 replies
- 2,931 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
