Freezing Lemons



[email protected] (paula) wrote in message news:<[email protected]>...
> i freeze whole and sliced lemons/limes. the slices go into
> drinks and if i need juice i de-frost a whole fruit, then
> cut in half and place cut side down onto a saucer or small
> dish and then zap it on full power for about 30-45 seconds
> in the microwave. you seem to get twice as much juice out
> of the fruit by zapping it.

Frozen ginger works well in a garlic press. Hack off a
hunk, let it thaw (It will be mushy) and smash it right
into the wok or the sauce. Lynn from Fargo Man, I HATE
cooking for one!
 
In article <[email protected]>,
Donna Rose <[email protected]> wrote:

> In article <KatraMungBean-
> [email protected]>,
> [email protected] says...
> > I need to experiment with freezing grated ginger. Fresh
> > ginger is SO much better than dried/powdered!
> >
> >
> No need to freeze your ginger...simply place it, peeled,
> in a jar and fill the jar with sherry. It will last
> virtually forever in your fridge and the bonus is you get
> to cook with the flavored sherry as well.

Hmmmmm... but what would I use it for then? I use ginger
mostly in oriental stir fry. Would the sherry flavor go
with that?

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems-
&include=0&userid=katra
 
Katra wrote:

> Hmmmmm... but what would I use it for then? I use ginger
> mostly in oriental stir fry. Would the sherry flavor go
> with that?

I've had good luck with ginger-sherry in everything that
calls for any form of ginger. The sherry flavor is excellent
in stir-fry and hot and sour soup. The sherry is
unnoticeable in ginger bread, ginger snaps and all manner of
other baked goods.

--Lia
 
"Julia Altshuler" <[email protected]> wrote in message

> Katra wrote:
> > Hmmmmm... but what would I use it for then? I use ginger
> > mostly in oriental stir fry. Would the sherry flavor go
> > with that?
>
>
> I've had good luck with ginger-sherry in everything that
> calls for any form of ginger. The sherry flavor is
> excellent in stir-fry and hot and sour soup. The sherry is
> unnoticeable in ginger bread, ginger snaps and all manner
> of other baked goods.
>
> --Lia

I do the same for stir-frying - I use a mix of sherry, soy
sauce, cornstarch and ginger.

Dora
 
In article <3bn3c.91518$PR3.1425216@attbi_s03>,
Julia Altshuler <[email protected]> wrote:

> Katra wrote:
>
> > Hmmmmm... but what would I use it for then? I use ginger
> > mostly in oriental stir fry. Would the sherry flavor go
> > with that?
>
>
> I've had good luck with ginger-sherry in everything that
> calls for any form of ginger. The sherry flavor is
> excellent in stir-fry and hot and sour soup. The sherry is
> unnoticeable in ginger bread, ginger snaps and all manner
> of other baked goods.
>
>
> --Lia
>

Sounds promising, thanks! :)

I don't bake, so was just wondering.

I'll have to give that a try.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems-
&include=0&userid=katra
 
In article <KatraMungBean-
[email protected]>,
[email protected] says...
> > No need to freeze your ginger...simply place it, peeled,
> > in a jar and fill the jar with sherry. It will last
> > virtually forever in your fridge and the bonus is you
> > get to cook with the flavored sherry as well.
>
> Hmmmmm... but what would I use it for then? I use ginger
> mostly in oriental stir fry. Would the sherry flavor go
> with that?

Absolutely! I also use it for marinades, salad dressings,
any sort of Asian cooking that calls for a liquid to be
added. I've got a great Thai soup recipe that I add it to -
the possibilities are endless.
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.
 
In article <[email protected]>,
Donna Rose <[email protected]> wrote:

> In article <KatraMungBean-
> [email protected]>,
> [email protected] says...
> > > No need to freeze your ginger...simply place it,
> > > peeled, in a jar and fill the jar with sherry. It will
> > > last virtually forever in your fridge and the bonus is
> > > you get to cook with the flavored sherry as well.
> >
> > Hmmmmm... but what would I use it for then? I use ginger
> > mostly in oriental stir fry. Would the sherry flavor go
> > with that?
>
> Absolutely! I also use it for marinades, salad dressings,
> any sort of Asian cooking that calls for a liquid to be
> added. I've got a great Thai soup recipe that I add it to
> - the possibilities are endless.

Ok, I'm really getting intrigued by this, and am tired of
tossing ginger when dad over-buys and it gets dried out
and moldy...

What kind of sherry and how much?

Thanks! :)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems-
&include=0&userid=katra
 
Katra wrote:

> Sounds promising, thanks! :)
>
> I don't bake, so was just wondering.
>
> I'll have to give that a try.

O.K., here's the deal. You need an airtight container.
Covering with plastic wrap won't do it. You need a clean
jar or margerine tub with a lid that seals.

Grate the ginger.

Cover it with sherry.

You can add more ginger or more sherry at any time if you've
been using more of one than the other.

The alcohol in the sherry preserves the ginger, and the lid
keeps the alcohol from evaporating. Refrigerate. It keeps
this way for months, maybe years. I don't keep track. I
grate some and use it. When I run out, I buy more ginger.

--Lia
 
Katra wrote:
>
> In article <3bn3c.91518$PR3.1425216@attbi_s03>,
> Julia Altshuler <[email protected]> wrote:
>
> > Katra wrote:
> >
> > > Hmmmmm... but what would I use it for then? I use
> > > ginger mostly in oriental stir fry. Would the sherry
> > > flavor go with that?
> >
> >
> > I've had good luck with ginger-sherry in everything that
> > calls for any form of ginger. The sherry flavor is
> > excellent in stir-fry and hot and sour soup. The sherry
> > is unnoticeable in ginger bread, ginger snaps and all
> > manner of other baked goods.
> >
> >
> > --Lia
> >
>
> Sounds promising, thanks! :)
>
> I don't bake, so was just wondering.
>
> I'll have to give that a try.
>
> K.
>

If you don't want to use the dry sherry, try rice wine.
 
Katra wrote:

> What kind of sherry and how much?

Don't measure it. The only important point is that the
ginger, whether grated, chopped or whole, be entirely
covered. Use extra if you think you'd like extra ginger
flavored sherry, but don't use too little or the exposed
ginger might get nasty.

--Lia
 
In article <KatraMungBean-
[email protected]>,
[email protected] says...
> In article
> <[email protected]>,
> Donna Rose <[email protected]> wrote:
>
> > In article <KatraMungBean-
> > [email protected]>,
> > [email protected] says...
> > > > No need to freeze your ginger...simply place it,
> > > > peeled, in a jar and fill the jar with sherry. It
> > > > will last virtually forever in your fridge and the
> > > > bonus is you get to cook with the flavored sherry as
> > > > well.
> > >
> > > Hmmmmm... but what would I use it for then? I use
> > > ginger mostly in oriental stir fry. Would the sherry
> > > flavor go with that?
> >
> > Absolutely! I also use it for marinades, salad
> > dressings, any sort of Asian cooking that calls for a
> > liquid to be added. I've got a great Thai soup recipe
> > that I add it to - the possibilities are endless.
>
> Ok, I'm really getting intrigued by this, and am tired of
> tossing ginger when dad over-buys and it gets dried out
> and moldy...
>
> What kind of sherry and how much?
>
> Thanks! :)
>
> K.
>
>
Dry sherry - enough to cover all the ginger you place in
the jar. (I use a small jar - just large enough to hold
whatever quantity of ginger I have, then fill it to the
brim with dry sherry.)
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.
 
In article <32s3c.529901$na.1269369@attbi_s04>,
[email protected] says...
> Katra wrote:
>
> > Sounds promising, thanks! :)
> >
> > I don't bake, so was just wondering.
> >
> > I'll have to give that a try.
>
>
> O.K., here's the deal. You need an airtight container.
> Covering with plastic wrap won't do it. You need a
> clean jar or margerine tub with a lid that seals.
>
> Grate the ginger.
>
> Cover it with sherry.
>
> You can add more ginger or more sherry at any time if
> you've been using more of one than the other.
>
> The alcohol in the sherry preserves the ginger, and the
> lid keeps the alcohol from evaporating. Refrigerate. It
> keeps this way for months, maybe years. I don't keep
> track. I grate some and use it. When I run out, I buy
> more ginger.
>
> --Lia
>
>
I don't even grate mine - I just peel it and plop big chunks
of it into the jar before I cover it with dry sherry.
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.
 
In article <32s3c.529901$na.1269369@attbi_s04>,
Julia Altshuler <[email protected]> wrote:

> Katra wrote:
>
> > Sounds promising, thanks! :)
> >
> > I don't bake, so was just wondering.
> >
> > I'll have to give that a try.
>
>
> O.K., here's the deal. You need an airtight container.
> Covering with plastic wrap won't do it. You need a
> clean jar or margerine tub with a lid that seals.
>
> Grate the ginger.
>
> Cover it with sherry.
>
> You can add more ginger or more sherry at any time if
> you've been using more of one than the other.
>
> The alcohol in the sherry preserves the ginger, and the
> lid keeps the alcohol from evaporating. Refrigerate. It
> keeps this way for months, maybe years. I don't keep
> track. I grate some and use it. When I run out, I buy
> more ginger.
>
> --Lia
>

Sounds wonderful. :) I'd probably use a glass pint jar as I
do use a lot of ginger!

Cream or dry or cooking sherry?

Thanks!
K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems-
&include=0&userid=katra
 
In article <[email protected]>, Arri London <[email protected]>
wrote:

> Katra wrote:
> >
> > In article <3bn3c.91518$PR3.1425216@attbi_s03>,
> > Julia Altshuler <[email protected]> wrote:
> >
> > > Katra wrote:
> > >
> > > > Hmmmmm... but what would I use it for then? I use
> > > > ginger mostly in oriental stir fry. Would the sherry
> > > > flavor go with that?
> > >
> > >
> > > I've had good luck with ginger-sherry in everything
> > > that calls for any form of ginger. The sherry flavor
> > > is excellent in stir-fry and hot and sour soup. The
> > > sherry is unnoticeable in ginger bread, ginger snaps
> > > and all manner of other baked goods.
> > >
> > >
> > > --Lia
> > >
> >
> > Sounds promising, thanks! :)
> >
> > I don't bake, so was just wondering.
> >
> > I'll have to give that a try.
> >
> > K.
> >
>
> If you don't want to use the dry sherry, try rice wine.

I imagine at this point that there are a number of alcoholic
beverages that might work. :)

Time to play........

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems-
&include=0&userid=katra
 
Julia Altshuler wrote:

> O.K., here's the deal. You need an airtight container.
> Covering with plastic wrap won't do it. You need a
> clean jar or margerine tub with a lid that seals.
>
> Grate the ginger.
>
> Cover it with sherry.
>
> You can add more ginger or more sherry at any time if
> you've been using more of one than the other.
>
> The alcohol in the sherry preserves the ginger, and the
> lid keeps the alcohol from evaporating. Refrigerate. It
> keeps this way for months, maybe years. I don't keep
> track. I grate some and use it. When I run out, I buy
> more ginger.

I'm just wondering what the point of the sherry is when
whole ginger freezes just fine...

~john
 
In article <2BE3c.535367$na.1334504@attbi_s04>,
Julia Altshuler <[email protected]> wrote:

> Katra wrote:
>
>
> > What kind of sherry and how much?
>
>
> Don't measure it. The only important point is that the
> ginger, whether grated, chopped or whole, be entirely
> covered. Use extra if you think you'd like extra ginger
> flavored sherry, but don't use too little or the exposed
> ginger might get nasty.
>
>
> --Lia
>

What about Balsamic vinegar?

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems-
&include=0&userid=katra
 
In article <[email protected]>,
Donna Rose <[email protected]> wrote:

> In article <KatraMungBean-
> [email protected]>,
> [email protected] says...
> > In article
> > <[email protected]>,
> > Donna Rose <[email protected]> wrote:
> >
> > > In article <KatraMungBean-
> > > [email protected]>,
> > > [email protected] says...
> > > > > No need to freeze your ginger...simply place it,
> > > > > peeled, in a jar and fill the jar with sherry. It
> > > > > will last virtually forever in your fridge and the
> > > > > bonus is you get to cook with the flavored sherry
> > > > > as well.
> > > >
> > > > Hmmmmm... but what would I use it for then? I use
> > > > ginger mostly in oriental stir fry. Would the sherry
> > > > flavor go with that?
> > >
> > > Absolutely! I also use it for marinades, salad
> > > dressings, any sort of Asian cooking that calls for a
> > > liquid to be added. I've got a great Thai soup recipe
> > > that I add it to - the possibilities are endless.
> >
> > Ok, I'm really getting intrigued by this, and am tired
> > of tossing ginger when dad over-buys and it gets dried
> > out and moldy...
> >
> > What kind of sherry and how much?
> >
> > Thanks! :)
> >
> > K.
> >
> >
> Dry sherry - enough to cover all the ginger you place in
> the jar. (I use a small jar - just large enough to hold
> whatever quantity of ginger I have, then fill it to the
> brim with dry sherry.)

As fond as I've been of herbal vinegar, (we have our own
live culinary herb garden), y'all have now given me ideas of
how to play with flavorings for sherry and ginger. :)

And garlic.

Thanks!
K. (always looking for "different" christmas gifts.......)

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems-
&include=0&userid=katra
 
"Katra" <[email protected]> wrote in message
news:[email protected]...
> In article <32s3c.529901$na.1269369@attbi_s04>,
> Julia Altshuler <[email protected]> wrote:
>
> > Katra wrote:
> >
> > > Sounds promising, thanks! :)
> > >
> > > I don't bake, so was just wondering.
> > >
> > > I'll have to give that a try.
> >
> >
> > O.K., here's the deal. You need an airtight container.
> > Covering with plastic wrap won't do it. You need a
> > clean jar or margerine tub with a lid that seals.
> >
> > Grate the ginger.
> >
> > Cover it with sherry.
> >
> > You can add more ginger or more sherry at any time if
> > you've been using more of one than the other.
> >
> > The alcohol in the sherry preserves the ginger, and the
> > lid keeps the alcohol from evaporating. Refrigerate. It
> > keeps this way for months, maybe years. I don't keep
> > track. I grate some and use it. When I run out, I buy
> > more ginger.
> >
> > --Lia
> >
>
> Sounds wonderful. :) I'd probably use a glass pint jar as
> I do use a lot of ginger!
>
> Cream or dry or cooking sherry?
>
> Thanks!
> K.
>
I just use Dry Sherry.....I also just put pieces in the jar
(I never peel
it..)...I then just grate it as I need it...

Bigbazza
 
Katra wrote:

> I imagine at this point that there are a number of
> alcoholic beverages that might work. :)

True. And I never discourage playing and experimenting in
the kitchen, but I use dry or cream sherry. I avoid the
stuff sold for cooking since that tends to be low quality
and have salt added. Sherry lasts forever in the liquor
cabinet since I drink it only once a year to remember my
boyfriend's godmother who used to serve it to us. It was a
"lady's" drink to her which she drank when she was being
elegant. The rest of the time it was martinis.

--Lia
 
Levelwave© wrote:

> I'm just wondering what the point of the sherry is when
> whole ginger freezes just fine.

For me, it is personal preference. I find it more convenient
to reach into my ginger-sherry jar in the fridge than to get
it out of the freezer. Also, the ginger flavored sherry is
nice in soups and dressings.

--Lia
 
You must log in or register to reply here.
Top Bottom Back