Bringing the flavour out of Ginger Powder

[jim stone]

Is there any way to coax the *maximum* flavour out of ginger powder?

I know in Indian cooking curry powders are often fried for about a minute at
a low heat to bring out the flavour.

Would this type of frying be the best course of action with ginger powder,
considering I want to try making ginger beer with it, rather than having it
in cooking?

I have made ginger beer in the past with fresh ginger, but have learnt that
some people 'prefer' it made with ginger powder.

So I'm trying to see if there is any way to try to bring out the most
flavour. Thanks.

[Sqwertz]

Post by jim stone
Is there any way to coax the *maximum* flavour out of ginger powder?
I know in Indian cooking curry powders are often fried for about a minute at
a low heat to bring out the flavour.
Would this type of frying be the best course of action with ginger powder,
considering I want to try making ginger beer with it, rather than having it
in cooking?
I have made ginger beer in the past with fresh ginger, but have learnt that
some people 'prefer' it made with ginger powder.
So I'm trying to see if there is any way to try to bring out the most
flavour. Thanks.

They probably just don't like the pungency of fresh ginger. In which
case trying to bring more flavor out of powder would be counter
productive.

Powder ginger loses it's flavor, and once it's gone there's no way to
revive it.

-sw

[Brooklyn1]

Post by Sqwertz

Post by jim stone
Is there any way to coax the *maximum* flavour out of ginger powder?
I know in Indian cooking curry powders are often fried for about a minute at
a low heat to bring out the flavour.
Would this type of frying be the best course of action with ginger powder,
considering I want to try making ginger beer with it, rather than having it
in cooking?
I have made ginger beer in the past with fresh ginger, but have learnt that
some people 'prefer' it made with ginger powder.
So I'm trying to see if there is any way to try to bring out the most
flavour. Thanks.

They probably just don't like the pungency of fresh ginger. In which
case trying to bring more flavor out of powder would be counter
productive.
Powder ginger loses it's flavor, and once it's gone there's no way to
revive it.

Dried spices, including ginger, are stronger flavored than fresh...
dehydrating concentrates flavor... however if improperly stored or
storing too long reduces their flavor. Buy powdered ginger from a
reliable source and use it within a relatively short time. Penzeys
powdered ginger is excellent... much more potent than fresh... just
don't buy more than you can use in about three months.

[Joe keane]

Post by Sqwertz
They probably just don't like the pungency of fresh ginger.

I don't like raw onions. Onions steamed for a bit are different.
Onions cooked well are different from that. But then onion powder is
another thing entirely.

[casa bona]

Post by Joe keane

Post by Sqwertz
They probably just don't like the pungency of fresh ginger.

I don't like raw onions. Onions steamed for a bit are different.
Onions cooked well are different from that. But then onion powder is
another thing entirely.

Think Mexican pickled red onions - oh saliva response...

[sf]

Post by casa bona
Think Mexican pickled red onions - oh saliva response...

I'd appreciate a recipe link. I found this
http://www.food.com/recipe/mexican-pickled-red-onions-169582
but Mexican pickled onions are not part of my culinary experience, so
I don't know if it represents the genre or not.

[casa bona]

Post by sf

Post by casa bona
Think Mexican pickled red onions - oh saliva response...

I'd appreciate a recipe link. I found this
http://www.food.com/recipe/mexican-pickled-red-onions-169582
but Mexican pickled onions are not part of my culinary experience, so
I don't know if it represents the genre or not.

I have Bayless' cookbook, and he totally nailed this one.

When we go to a taqueria these are at the condiments bar along with the
usual staples such as: pickled jalapenos, chopped cilantro, chopped
white onion, chopped cilantro, various salsas including tomatillo, red
chile, salsa rustica, fresh lime slices, etc.

It is a taste fiesta every time.

[sf]

Post by casa bona

Post by sf

Post by casa bona
Think Mexican pickled red onions - oh saliva response...

I'd appreciate a recipe link. I found this
http://www.food.com/recipe/mexican-pickled-red-onions-169582
but Mexican pickled onions are not part of my culinary experience, so
I don't know if it represents the genre or not.

I have Bayless' cookbook, and he totally nailed this one.
When we go to a taqueria these are at the condiments bar along with the
usual staples such as: pickled jalapenos, chopped cilantro, chopped
white onion, chopped cilantro, various salsas including tomatillo, red
chile, salsa rustica, fresh lime slices, etc.
It is a taste fiesta every time.

Oh, okay... taquerias here don't have a big condiments bar.... yes,
you can fill a paper cup with various styles of salsa - but the
choices stop there.

[casa bona]

Post by sf

Post by casa bona

Post by sf

Post by casa bona
Think Mexican pickled red onions - oh saliva response...

I'd appreciate a recipe link. I found this
http://www.food.com/recipe/mexican-pickled-red-onions-169582
but Mexican pickled onions are not part of my culinary experience, so
I don't know if it represents the genre or not.

I have Bayless' cookbook, and he totally nailed this one.
When we go to a taqueria these are at the condiments bar along with the
usual staples such as: pickled jalapenos, chopped cilantro, chopped
white onion, chopped cilantro, various salsas including tomatillo, red
chile, salsa rustica, fresh lime slices, etc.
It is a taste fiesta every time.

Oh, okay... taquerias here don't have a big condiments bar.... yes,
you can fill a paper cup with various styles of salsa - but the
choices stop there.

Drat.

Did I mention cilantro twice?

:-&

I might go off on a cumino rant next...

[Julie Bove]

Post by sf

Post by casa bona

Post by sf

Post by casa bona
Think Mexican pickled red onions - oh saliva response...

I'd appreciate a recipe link. I found this
http://www.food.com/recipe/mexican-pickled-red-onions-169582
but Mexican pickled onions are not part of my culinary experience, so
I don't know if it represents the genre or not.

I have Bayless' cookbook, and he totally nailed this one.
When we go to a taqueria these are at the condiments bar along with the
usual staples such as: pickled jalapenos, chopped cilantro, chopped
white onion, chopped cilantro, various salsas including tomatillo, red
chile, salsa rustica, fresh lime slices, etc.
It is a taste fiesta every time.

Oh, okay... taquerias here don't have a big condiments bar.... yes,
you can fill a paper cup with various styles of salsa - but the
choices stop there.

We must be lucky then. We have no only salsas but coleslaw, pickled
vegetables, radish slices, limes, probably things I forgot about.

[Julie Bove]

Post by casa bona

Post by sf

Post by casa bona
Think Mexican pickled red onions - oh saliva response...

I'd appreciate a recipe link. I found this
http://www.food.com/recipe/mexican-pickled-red-onions-169582
but Mexican pickled onions are not part of my culinary experience, so
I don't know if it represents the genre or not.

I have Bayless' cookbook, and he totally nailed this one.
When we go to a taqueria these are at the condiments bar along with the
usual staples such as: pickled jalapenos, chopped cilantro, chopped white
onion, chopped cilantro, various salsas including tomatillo, red chile,
salsa rustica, fresh lime slices, etc.
It is a taste fiesta every time.

They have those at the taqueria where we go. I have not tried them. I
must. My current favorite are the radish slices. I like to dip them in my
beans.

[casa bona]

Post by Julie Bove

Post by casa bona

Post by sf

Post by casa bona
Think Mexican pickled red onions - oh saliva response...

I'd appreciate a recipe link. I found this
http://www.food.com/recipe/mexican-pickled-red-onions-169582
but Mexican pickled onions are not part of my culinary experience, so
I don't know if it represents the genre or not.

I have Bayless' cookbook, and he totally nailed this one.
When we go to a taqueria these are at the condiments bar along with the
usual staples such as: pickled jalapenos, chopped cilantro, chopped white
onion, chopped cilantro, various salsas including tomatillo, red chile,
salsa rustica, fresh lime slices, etc.
It is a taste fiesta every time.

They have those at the taqueria where we go. I have not tried them. I
must. My current favorite are the radish slices. I like to dip them in my
beans.

Thank you - totally slipped my mind. Pickled radishes are always on the
taco bar.

[sf]

Post by Joe keane

Post by Sqwertz
They probably just don't like the pungency of fresh ginger.

I don't like raw onions. Onions steamed for a bit are different.
Onions cooked well are different from that. But then onion powder is
another thing entirely.

I love onions! I don't care if they're raw - cooked - whatever. I'm
sure the different forms of onion are used the same way different
forms of garlic are used. When cooking, I begin with raw onion and
cook it as required (although I double raw onion on a burger when the
occasion arises) and I use onion powder/granulated onion in seasoning
mixes. There's no such thing as a bad form of onion, IMO.

BTW: Fresh ginger beats the pants off powdered. There are certain
recipes I don't mess with that call for powdered, but it's not my
go-to form of ginger.

[Julie Bove]

Post by sf
I love onions! I don't care if they're raw - cooked - whatever. I'm
sure the different forms of onion are used the same way different
forms of garlic are used. When cooking, I begin with raw onion and
cook it as required (although I double raw onion on a burger when the
occasion arises) and I use onion powder/granulated onion in seasoning
mixes. There's no such thing as a bad form of onion, IMO.

I'm with you there! Although sometimes the red ones can be overpowering
when raw. I never know how they will be when I buy them. So I generally
don't buy them unless the recipe calls for them. I love the white ones raw.
Also the green. And you can't beat the Walla Walla Sweets for cooking when
in season. But I always keep some cheap yellow ones around for general
purpose. Also keep dried and powdered, including scallions and shallots. I
think shallots are quickly becoming a favorite.

Post by sf
BTW: Fresh ginger beats the pants off powdered. There are certain
recipes I don't mess with that call for powdered, but it's not my
go-to form of ginger.

I used to use the powdered in cookies. Would only buy the whole stuff if
someone in the house had a cold or fever. Tea for colds, steeping in a hot
bath for a fever. Thankfully have not needed that for a while. I do very
occasionally eat ginger candy. I don't dislike the flavor. Just don't care
for it in savory dishes.

[casa bona]

Post by jim stone
Is there any way to coax the *maximum* flavour out of ginger powder?
I know in Indian cooking curry powders are often fried for about a minute at
a low heat to bring out the flavour.
Would this type of frying be the best course of action with ginger powder,
considering I want to try making ginger beer with it, rather than having it
in cooking?
I have made ginger beer in the past with fresh ginger, but have learnt that
some people 'prefer' it made with ginger powder.
So I'm trying to see if there is any way to try to bring out the most
flavour. Thanks.

A light toasting in a dry non-stick pan intensifies most any spice. It's
worth a go to see if you like it, but keep the heat low and get it out
and into a ceramic dish quickly.

[Dave Smith]

Post by jim stone
Is there any way to coax the *maximum* flavour out of ginger powder?
I know in Indian cooking curry powders are often fried for about a minute at
a low heat to bring out the flavour.
Would this type of frying be the best course of action with ginger powder,
considering I want to try making ginger beer with it, rather than having it
in cooking?
I have made ginger beer in the past with fresh ginger, but have learnt that
some people 'prefer' it made with ginger powder.
So I'm trying to see if there is any way to try to bring out the most
flavour. Thanks.

Use more ginger powder.

[Julie Bove]

Post by jim stone
Is there any way to coax the *maximum* flavour out of ginger powder?
I know in Indian cooking curry powders are often fried for about a
minute at a low heat to bring out the flavour.
Would this type of frying be the best course of action with ginger
powder, considering I want to try making ginger beer with it, rather
than having it in cooking?
I have made ginger beer in the past with fresh ginger, but have
learnt that some people 'prefer' it made with ginger powder.
So I'm trying to see if there is any way to try to bring out the most
flavour. Thanks.

Just buy freshly dried.

[Sqwertz]

Post by Julie Bove
...

Post by jim stone
So I'm trying to see if there is any way to try to bring out the most
flavour. Thanks.

Just buy freshly dried.

<snork> Just like orange juice! Reconstitute it yourself!

-sw

[Julie Bove]

Post by Sqwertz

Post by Julie Bove
...

Post by jim stone
So I'm trying to see if there is any way to try to bring out the most
flavour. Thanks.

Just buy freshly dried.

<snork> Just like orange juice! Reconstitute it yourself!

No. Old ginger loses its flavor. I have said this here before. Like to
killed myself because I was used to using my mom's old stale ginger. I
would use three times the amount called for in a recipe. Then I bought new.
Used three times the amount of that and *gag*. Even the amount called for
was difficult for because I wasn't used to that much flavor.

[Steve Bonine]

Post by Julie Bove
No. Old ginger loses its flavor. I have said this here before. Like to
killed myself because I was used to using my mom's old stale ginger. I
would use three times the amount called for in a recipe. Then I bought new.
Used three times the amount of that and *gag*. Even the amount called for
was difficult for because I wasn't used to that much flavor.

Yes, this is true of any herb or spice. With time the flavor wanes, and
it's unpredictable because it depends on storage conditions. Add to
that the unknown strength of the fresh material, and an amount in a
recipe is at best a rough guideline. That's why taste-then-add-more is
a good technique.

At some point the material loses all its flavor and using more is
equivalent to adding more dust.

[dsi1]

Post by jim stone
Is there any way to coax the *maximum* flavour out of ginger powder?
I know in Indian cooking curry powders are often fried for about a minute at
a low heat to bring out the flavour.
Would this type of frying be the best course of action with ginger powder,
considering I want to try making ginger beer with it, rather than having it
in cooking?
I have made ginger beer in the past with fresh ginger, but have learnt that
some people 'prefer' it made with ginger powder.
So I'm trying to see if there is any way to try to bring out the most
flavour. Thanks.

I would never try to coax more flavor out of powdered ginger - that
stuff is potent. Fresh ginger I can slice and use a lot but the powdered
stuff I use it with caution and a light hand.