How I store Thai flavourings.

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catllar

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How I store Thai flavourings.
« 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.

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arugula

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Re: How I store Thai flavourings.
« Reply #1 on: October 13, 2011, 16:34 »
Just to save yourself a bit of work, the ginger will freeze well as a lump, just as you do the galangal. :)
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sunshineband

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Re: How I store Thai flavourings.
« Reply #2 on: October 13, 2011, 19:30 »
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:
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catllar

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Re: How I store Thai flavourings.
« Reply #3 on: October 13, 2011, 21:12 »
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! ;)

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arugula

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Re: How I store Thai flavourings.
« Reply #4 on: October 14, 2011, 06:36 »
I find it less messy grating it when frozen.  ;)



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