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Full Online Book HomeLearning KitchenAsian - Cyrstalized Ginger
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Asian - Cyrstalized Ginger Post by :HyperToViper Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2189

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Asian - Cyrstalized Ginger

From: Sarah Henderson
Date: Fri, 8 Oct 1993

~1.5 lbs. fresh, young ginger--peeled, cut into 1/4 inch thick circles to1 quart water
3 cups sugar
1 lemon, seeded and sliced
1 cup light corn syrup
granulated sugar or special large crystal sugar

FIRST DAY:
In a large, HEAVY stainless steel pot place the ginger and cover with plenty of water.

Bring slowly to a boil,reduce heat, cover and simmer until tender when poked with a knife(~20 minutes.)

Add 1 cup sugar, stir until itboils. Remove from heat. Cover and let stand at room temperature overnight.

SECOND DAY:
uncover, slowly bring to boil, simmer 15 minutes. Add lemon and 1 cup light corn syrup. Simmer 15 minutes more, stirring occasionally. Remove from heat. Cover and let stand at room temperature overnight.

THIRD DAY:
Uncover and bring to boil, stirring more often. Add 1 cup sugar and simmer 30 minutes, stirring more often. Add 1 cup sugar and bring to boil. Remove from heat. Cover and let stand at room temperatureovernight.

FOURTH DAY:
Slowly bring to boil, reduce heat and simmer until ginger is translucent and syrup drops heavily from side of spoon(instead of forming two drips, it forms one heavy drip from the side of the spoon.) I let it cook quite slowly at this stage, at a medium-low heat, and stirred it occasionally (just avoid scortching.) It takes about 45 minutes.

Drain the ginger, reserving the syrup for flavoring other things, and remove the lemon slices. Spread ginger on a rack over a tray and dry uncovered overnight.
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