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I have a sulphite allergy so jarred ginger is not in my pantry. If I grind fresh ginger and freeze, how much do I use as a substitute for jarred ginger?
I always keep ginger in the frezzer, it’s a fantastic way to store. Now I need to know what is the best way to store garlic…..on the counter in a garlic keeper, fridge or does it freeze well?
Thanks, love your tips
Purchase fresh local garlic at your farmers’ market in mid August, after it has been cured by the producer. Once it is cured it will keep on the kitchen wall, way from direct sunshine or water evaporation is best. Our clients were able to keep our garlic braids for a year this way….not the same as store bought. Of course we said they needed more garlic recipes if they couldn’t use $20 of garlic in a year!
We’ll have to make steakhouse butter not that I’ve seen Michael’s video on it
Sue, retired Meath Hill Garlic lady from Ottawa Valley.
Great idea, especially if you are cooking in a hurry! Never thought of it before, but makes sense rather than having stale fresh ginger!!!!
w0w what a fantastic site….very very honest, useful and fun.
I use that method too of making ginger powder, frozen ginger powder that is heheh
thats what i always do.and it works just great as fresh unfrozen ones
great tip no need to take skin off.
This is the one tip that I appreciate the most because I would buy ginger and it would go bad in the fridge. I saw Michael do this on Chef at Home one day and bingo, now I use ginger all the time and it works perfectly in every recipe I have used!!
Is it ok to grate the ginger with the skin/peel still on it? I was always under the impression that it should be peeled off before using ginger for any recipe?
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