Ginger reduction for use in beverages

[paulraphael]

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.

Edited January 23, 2018 by paulraphael (log)

[heidih]

I think you have to factor in the state/condition/age of your ginger. If I want to pickle my own for  "sushi ginger"I'll hope to get some young thin skinned tender stuff that is more flavor than bite. As it ages it gets woodier and stringier, the bite predominates.  https://www.google.com/search?q=young+ginger+for+pickling&rlz=1C1GCEA_enUS755US755&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiNnM7ag-_YAhUJ8WMKHfNCC18Q_AUIDCgD&biw=1246&bih=596#imgrc=sLtTP7sPPHdl_M:

 

As my local Chinese mega-mart it is in the reridgerated section rather than in open bins.

Edited January 23, 2018 by heidih (log)

[Lisa Shock]

Why is the ginger cooked? I make most of my alcohol infusions by tossing things into grain alcohol and waiting a few days/weeks.

[Okanagancook]

Maybe consider using dried powdered ginger for more ginger flavour.  Strain with superbag or coffee filter.  Even better if you dried your own ginger.   Could reduce the hot component.

Edited January 24, 2018 by Okanagancook (log)

[AAQuesada]

5 hours ago, paulraphael said:

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.

 

 

That's what I'm saying by candying the ginger. Raw ginger like raw garlic is just too 'hot' If you don't want to go through the trouble of candying the ginger I would at least triple blanch in cold water to get rid of the heat . 

[FrogPrincesse]

More ideas for making ginger syrups here:

 

Edited January 28, 2018 by FrogPrincesse
Threads merged (log)

[paulraphael]

Thanks everyone. This will be helpful with the next round of experiments. 

 

I'm liking the flavor of the combined roasted and raw ginger, but think that juicing is probably the best way to extract the flavor, and it seems the simplest way to do that (if you're not concerned with clarity) is to pulverize the ginger in water or syrup in a blender, and then strain through a superbag. I'll let you know how that works out.

 

In the mean time, I've just been adding flavor to my first batch by infusing more ginger in various ways. It's starting to taste good ... but this version won't get repeated.