Is anyone cooking with ginger liqueur? I've begun to utilize it more in dishes calling for ginger because I can't often find good fresh ginger in my area.
Please share with me your comments and info on the best brand to use.
Are you using it in soups?
Are you using it in protein dishes?
Are you using it in desserts?
Are you using it in cocktails?
using ginger liqueur in place of fresh ginger
Is anyone cooking with ginger liqueur? I've begun to utilize it more in dishes calling for ginger because I can't often find good fresh ginger in my area.
Please share with me your comments and info on the best brand to use.
I see you enjoy ginger, I have never cooked with this liqueur, I am able to get fresh ginger by me. How sweet is it? also what kinds of recipes are you substituting it into?
I do not use a ginger liqueur, but I wanted to let you know that you can keep fresh ginger in the freezer for many months if you wrap it tightly. I scrape off the peeling and just freeze it. I have had it for 6 months or so. When you need fresh ginger, just take it out and grate off the amount you need. Do not thaw. I use a microplane, and it works quite well. Then put the unused portion back in the freezer.Originally Posted by gingerlover4ever
Why is there a poll at the top of this post? Silly me, just wondering....
BTW, do as BR does, freezing is best.....
Thank you for your response. I've been using domaine de canton in soups and also as a glaze on cakes and petit filet. The flavor is strong, but not overpowering. Its a great deglaze. I defintely recommend trying it.
Whatever works is always a good thing!
Just doing a little research...thinking about writing a book.
.............You need 1 more option along the line of "I never heard of it' Good luck on your book!!!
Posting Permissions
Reply With Quote
