Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: catllar on October 13, 2011, 13:32
-
Where I live it is not at all easy to get hold of Asian goodies so I have experimented with the following and found it satisfactory:
Lemon grass: I peel it a bit then chop into slices, open freeze and then into a baggy.
Galangal: I don't peel it, just cut into largish chunks, removing any unsightly bits, open freeze and bag.
I tend to leave these two fairly chunky so they are easy to spot and remove from the finished dish (and I'm lazy)
Fresh Ginger: I peel and grate it and then put into little piles, each equivalent to about 1" of stem. Open freeze and bag.
Kafir lime leaf: Freeze as is and just pull off what I need. As it has to be torn anyway this isn't a problem.
Chillis I just stick in a baggy and throw them in the freezer.
I use all these straight from frozen to wok and they work a treat - I am especially happy with the ginger - I used to end up throwing a lot away as it had either dried out too much, turned grey or developed mould.
-
Just to save yourself a bit of work, the ginger will freeze well as a lump, just as you do the galangal. :)
-
I freeze grated ginger in ice cube trays and then take it out and bag it up.
Saves lots of waste. as you said :tongue2:
-
Just to save yourself a bit of work, the ginger will freeze well as a lump, just as you do the galangal. :)
Yes, you're right, but I usually need it grated at point of use, so that's why I tried grating it before freezing just to see if would work! ;)
-
I find it less messy grating it when frozen. ;)