Candied, pickled, or mixed into ice cream, ginger is a golden knob with a thousand uses.
worked under Jean-Georges chef Joe Murphy before creating his own menus at George Mendes' Aldea and, currently, at Union Square Hospitality Group's Gramercy Tavern.
We make nougat and add candied ginger to it, which is nice for the spice that offsets the nougat's sweetness. Also, I make a ginger ice cream that pairs particularly well on a rhubarb tart, since rhubarb and ginger work well together. We peel the ginger, grind it into a paste, and then cold-infuse it into milk and cream. The ginger's quiet acidity could potentially curdle the base if we heat it up, so we do a cold infusion for 24 hours with the milk and cream, and then strain it for the base. I use potato starch instead of eggs to thicken the ice cream so the ginger flavor shines through.
In our bar we make ginger beer in house. We make a ginger bug by grating some ginger and adding lemon and some sugar. Then over three to four days we feed it a little sugar and water, and it starts to grow like a live vinegar, basically.James"Mac" Moran is the executive chef and partner of thein New York's Washington Heights, where he's turning out bright, seasonal food and working on fostering community and food sustainability in his urban neighborhood.
We make syrups for a Mezcal Moscow Mule. Take whole ginger, put it in a blender with water, purée the whole thing until it's a loose liquid, then make a simple syrup with an equal part sugar. Heat it to combine, and then use it as a really potent syrup in your favorite mezcal mule (think
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Study Finds They Just Don’t Make ’Em Like Ginger Rogers AnymoreLOS ANGELES—Confirming the widely held theory that, hoo boy, that dame sure is somethin’, a study released Monday by researchers at UCLA found that they just don’t make ‘em like Ginger Rogers anymore. “After an exhaustive five-year survey of thousands of little numbers who may be real firecrackers but ain’t even a patch on Ginger Rogers, we concluded that there’s no two ways about it: That twinkle-toed little pigeon must be the finest damn thing to ever strut her stuff on the silver screen,” said lead author Dr. Alan Grayson, adding that their data suggest God really broke the mold with Ginger Rogers and, moreover, that any square from Delaware would flip his wig seeing them gams of hers in Kitty Foyle. “We found, furthermore, that whether she’s cutting some rug in Swing Time and Flying Down To Rio or breaking hearts in Top Hat, there’s just no game Ginger Rogers can’t ace. In short, Ginger Rogers is a once-in-a-millennium talent and not since Harlow has Hollywood seen a star of her caliber, if you’re pickin’ up what I’m puttin’ down, brother.” Grayson also noted that the survey conclusively proved Fred Astaire was one three-times-lucky sum’bitch.
Read more »
Hey, Wanna Buy Logan Paul's $90,000 Couch?What a discount!
Read more »
Mitch Albom: Hey, President Donald Trump, her name is Gretchen Whitmer'Trump’s attacks on governors threaten to pull apart the country precisely when it needs to come together,' writes Mitch Albom for usatodayopinion.
Read more »
Spaghetti With Canned-Clam Sauce RecipePerfect for when you need a little clam fix but you can't get your hands on the fresh ones.
Read more »