ginger madness... crystallised ginger & ginger syrup
There are many things in this world that I love. Lemons, my dog, thunder storms, acoustic guitars, sugar cravings, home remedies & post-it-notes. The list goes on & on, but I'm not sure it will matter much to anyone other than me.
Another thing that I love is ginger. You know, that weird looking root you find in the grocery store & in so many Asian dishes.
Can't say the Greeks are such a big fan of it though.
A couple years back when I had a stall over at The Meet Market, I used to make candied ginger to sell off in little packages... there was also a bowl of samples left for people to try at will....
YOU SHOULD HAVE SEEN THEIR FACES!!!! The most common reaction was for people to chew a couple times & then a look of horror would come over their face as they'd search for a bin or a napkin to spit it out! (I laughed. A lot.)
That's Greeks though... we're not all that big on the spicy. Well, I should say THEY are not all that big on the spicy. I personally love it.
About 25% of the taste testers (the ones who weren't adverse to the intense flavor) loved it so much they'd buy three of four bags of the stuff & walk off with one bag already open popping the treats into their mouths one by one.
So there you have it. This clearly isn't a candy for everyone, but if you're a ginger lover, I'd strongly recommend it. There's a ginger syrup too!
....and how about a fun fact for the day: ginger is a great cure for nausea!
Ingredients, candied ginger: - 500g fresh ginger root - 400g sugar - 135ml (9tbs) water
Directions, candied ginger: 1. peel all the flesh from the ginger & chop into 5mm (0.2") cubes. 2. place the ginger in a pot & top with water, bring to a boil & then reduce to a simmer. Cook for 30-45 minutes until the ginger is tender. Drain the ginger & reserve the water. 3. weigh the ginger & then gram for gram match the weight of the ginger with sugar. For me, I ended up with 400g of ginger after it was peeled & boiled, so I used 400g of sugar. Place the sugar & ginger back into your pot along with the 135ml of water & bring to a boil. Boil the mix until the ginger turns translucent, then reduce the temperature to low & cook until all the liquid evaporates completely. Stir constantly throughout the whole cooking process. 4. Transfer the ginger to a large piece of parchment & allow to cool for an hour or so to ensure it's dry. The ginger can be stored in an air-tight container for several months.
Ingredients, ginger syrup: - 500ml (2 cups) ginger water (from above) - 460g (2 cups) sugar
Directions, ginger syrup: 1. place the ginger water & sugar in a pot & bring to a boil. Allow to boil for 20 minutes, stirring every 5 minutes or so. Remove from the heat & allow to cool completely before pouring into a bottle to store. 2. this syrup can be used on ice cream, combined with soda water to make your own soft drink, added to a cocktail, poured onto a cake. Anything you can think of really, just be careful, it packs quite a punch!
By the way...
If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Candy Thermometer - Etekcity - http://amzn.to/2xklw7k
Food Processor - Cuisinart - http://amzn.to/2xkkZqK
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Pots & Pans:
Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi
Cake tins & Pie Plates:
Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N
Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce
Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T
Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR
Cupcake Tin - Wilton - http://amzn.to/2xkp4GG
Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
Fondant Smoother - Wilton - http://amzn.to/2xkyZRl
Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76
Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4
Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI
Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF
Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U
Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T
Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm
Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw
Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ
Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH
Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879
Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e
Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ
White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1
Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC
*** Bikes & Baking are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com & affiliated sites.