I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
My thoughts on the Atlanta food scene, with occasional forays into the world beyond. We talk about both restaurant reviews and recipes.
loved your blog! will check out places you went to! few blogs have atlanta eats reviews...
ReplyDeleteby the way..the cold potato and pea salad with puffs is called bhel puri in india and is a street fast food..way to eat it is..crack the top of the puff..stuff it with the potato and pea salad and then pour in the sauce as much as you like based on your taste....and just pop the whole puff in your mouth... :D...thats a whole lot of taste for one bite! :D...thanks for the blog and keep posting please!