|
|
Chefs Anne and David Gingrass Makes about one quart Ingredients 3/4 lbs Ginger, peeled, sliced very thin 2 cups Rice wine vinegar 1/4 cup Champagne vinegar 1/4 cup Cider vinegar 3/4 cups Sugar 2 Tbls. Kosher salt Preparation Peel ginger and slice very thin on a slicer with the grain. Bring a pot of water to a boil then pour over the ginger and allow to stand for 10 minutes off of the heat. Drain the water. Combine all other ingredients and bring to a boil. Remove from the fire and add the ginger. Allow to sit at room temperature until cool and then refrigerate. Keeps for more than a month if covered tightly. The juice is very good to use for vinaigrettes and marinades. |
| Ask a Chef Community Forum | Calculators Weight/Fluid/Temp |  | Culinary Guru 12,700 Item Database | Printer Friendly Remove Images/Color |
Copyright © 1999-2007Chef2Chef, LLC All rights reserved. Chef2Chef® and ChefToChef® are registered trademarks of Chef2Chef, LLC. All brand names and product names used on this Web site are trade names, service marks, registered trademarks of their respective holders. Click here to review Our Privacy Policy and Terms of Service - To report Problems, provide Comments or Suggestions, please Click Here