I was watching the chef Jamie Oliver, the widely used candied ginger, there UK use it a lot and have it sold, so I thought about it and began to search the net and found recipes on the blog "The philosophy of taste" , so I got to the work and here I get the result, the truth is that it looks great, but do not see as pica, thought that the confit would sting less, but not very rich with the sweet taste at the end of having confit, but be used flavor. In the end I put the recipe if you need it.
1 small ginger root
250 gr. sugar (approximately)
Water 
1. Peel the ginger, may be with the back of the knife, a spoon or a potato peeler.
2. Slice very thin, about 2-3 mm.
3. Put the ginger in a saucepan with sugar and water until they exceed 1 cm. on ginger.
4. Cook over low heat until the ginger is transparent and syrup is moderately thick. They can then adjust the amount of sugar if you see a syrup remains weak.
5. Pack while hot in a sterilized jar.
6. To open store in the refrigerator.
Notes: candied ginger can be used for many things, to add some crackers into pieces, mixed with apples for a pie as decorating a chocolate tarts, dipped in chocolate to eat as a candy, sugar passed well, for what they think about using ginger.
Notes: candied ginger can be used for many things, to add some crackers into pieces, mixed with apples for a pie as decorating a chocolate tarts, dipped in chocolate to eat as a candy, sugar passed well, for what they think about using ginger.
0 comments:
Post a Comment