smb (09/08/82)
A cookbook I've seen suggests that one way to store ginger root is to bury it in moist, sandy soil. Not only should it stay fresh, but it will allegedly grow more knobs. Has anyone tried this? Does it work? Failing that, what is the best way to store it? Two books I have suggest wrapping it and putting it in the refrigerator -- but one says to use plastic wrap, and the other says to use almost anything but plastic, preferably paper. Several books suggest peeling it, chopping it up, and storing it in a jar, covered with sherry. --Steve
berry@sri-unix (09/09/82)
What my wife and I do with our ginger root is merely stick it on a shelf in the spice cabinet. We don't wrap it or anything. But we do tend to use it fairly quickly, so there is little noticable degradation of quality before it's gone. --Berry Kercheval
bsg (09/09/82)
I learned in a Chinese cooking class that I took that one should cut up the (peeled) root and store it in the fridge covered with rice wine. I know this works, as I have kept ginger this way for months with no problem. I would guess that sherry would work equally well, although I imagine that it imparts a slightly different flavor to the ginger. Rice wine for cooking is available in any Chinese grocery. By the way, after all the ginger is used up, the ginger-flavored rice wine is great for flavoring an appropriate dish. Billie Goldstein ...!npois!bsg Bell Labs Neptune | | | |_|_| | |