Receta Fresh ginger: like or dislike?

by Lydia (The Perfect Pantry)

Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.

Ah, fresh ginger. On the plus side, there's incomparable taste, and health benefits (settles your stomach, great for air travel). On the minus side, too much can overwhelm a dish and numb your taste buds. You can stick a knob of ginger in the ground, and it will produce many little gingers for a season's worth of cooking (thanks to my friend Julia for teaching me that). In Chinese and Indian cuisine, nothing replaces fresh ginger, which brings balance to the seasonings in stir-fries and curries. Dried ginger, which I use in baking, is no substitute for fresh. Do you agree?

Fresh ginger: like or dislike?

Last week: curry powder. Who liked, and who didn't? Take a peek.

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