Wednesday, December 26, 2007

food focus: ginger

Ginger: a knobby, fibrous root, has smooth light brown skin with a sheen to it. The flesh of the root is white. Ginger root is a seasoning and flavors sweets, including cakes, cookies, breads, and beverages. It is also good in sauces, and fruit dishes, and is often used heavily in Asian cooking. When buying, look for ginger root with the least amount of knots and/or branching.
Nutritional Value:Ginger is said to stimulate gastric juices, and provide warming and soothing effects for colds and coughs.
Storage:Ginger root should be kept in a cool, dry place, usually at 40 to 45 degrees Fahrenheit. After purchasing, ginger may be refrigerated in plastic wrap for up to one week. For longer storage, peel ginger root and cover it with sherry wine before refrigeration. Freezing for up to three months is also an option.

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