Comments on: Ginger Syrup

By: Poached Sole in a Gingery Spice Broth | The Breakaway Cook

Poached Sole in a Gingery Spice Broth | The Breakaway Cook — Tue, 10 Mar 2009 18:46:51 +0000

[...] sweetened ginger leftover from making ginger syrup is so good in this soup — it alone is reason enough to make ginger syrup! You don’t [...]

By: Jaggery Syrup | The Breakaway Cook

Jaggery Syrup | The Breakaway Cook — Thu, 26 Feb 2009 21:54:40 +0000

[...] made its way into a quasi-permanent slot in the fridge, next to the maple syrup and the ginger syrup. For those lucky few who have not yet met jaggery, are you in for a treat. It’s raw, [...]

By: Eric

Eric — Tue, 10 Feb 2009 03:16:00 +0000

Thanks Jason — your ginger ale looks intense! (and delicious)

By: Jason Riedy

Jason Riedy — Tue, 10 Feb 2009 03:02:12 +0000

Ginger syrup makes a great base for ginger ale. Use it as the sugar & ginger mix in http://biology.clc.uc.edu/Fankhauser/Cheese/Ginger_Ale_Ag0.htm .

By: Eric

Eric — Mon, 09 Feb 2009 22:30:16 +0000

jjjefu! Yes, reduce it a little longer. I should be about as viscous, more or less, as maple syrup. Well, maybe a tad more watery than ms, but somewhere in that ballpark.

I’ve noticed that ginger REALLY varies in heat levels. I made some the other day with pureed frozen ginger that came out entirely too hot, even for an avowed chilehead like myself. Lucelle also made some that was blazing. I think using the young stuff is the way to go, but it can be hard to find. For those lucky enough to live in the SF bay area, Berkeley Bowl is the best bet for young ginger (and for many, many other things).

By: Jeff Jacobson

Jeff Jacobson — Mon, 09 Feb 2009 22:03:02 +0000

Hey Eric,
I’m excited to try the pickled daikon!
Question for you: I made the ginger syrup last week in preparation for the daikon. I noticed when I made it that it was quite watery and thin, and the same holds true today. Should I have simmered it longer, or does your turn out watery too? If not, I wonder what would happen if I just reduced it down a bit?

Thanks,

Jeff

By: Carolyn Jung

Carolyn Jung — Tue, 27 Jan 2009 05:21:53 +0000

As an unabashed ginger addict, I love ginger syrup. I admit I don’t often find myself cooking with it, only because I usually end up drinking it all in soothing cups of hot tea. Ahh, it’s better than warm milk on a cold winter night.

By: ~karen

~karen — Sun, 25 Jan 2009 08:32:26 +0000

i just learned how to make shougayaki the other day and have been dying to try making my own ginger ale, too. so here i was with a big bowl of grated ginger (no need for a vitaprep)and perfectly simple instructions for what to do with it!!! thanx for the well-timed post! it was so finely grated, i didn’t even bother to strain my syrup. just added a big spoonful into a glass and poured soda water over it–delish! maybe next time i’ll strain it so i can have some solids left to try your soup idea. i’ve now got 3 out of your 7 breakaway flavor blasts as kitchen staples! thanx, eric!!!!!

By: Eric

Eric — Wed, 21 Jan 2009 04:10:47 +0000

Scott, your assumption would be correct! I make sparking ginger water all the time. If you haven’t seen it check out:

http://www.breakawaycook.com/blog/archives/34

And Stuart’s idea of a ginger drizzle over roasted root veggies is one I hadn’t thought of, but wish I had! Brilliant.

By: Scott at Realepicurean

Scott at Realepicurean — Tue, 20 Jan 2009 18:31:24 +0000

I’m assuming I could use this drizzled over ice cream in a desert or even in a glass of sparkling mineral water as a delicious drink…