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ginger syrup:
Take one medium ginger root, peel and cut into thin slices. (should produce about 1-2 cups of ginger bits)
Boil on stove with 6-8 cups of water. Let simmer and reduce.
Stir in roughly 2 cups of sugar while syrup cooks.
The mixture will reduce to about 1/2 cup of liquid that will be very, very spicy from the ginger, and very sweet and sticky from the sugar.
Strain out the ginger bits. The ginger bits are more or less candied ginger at this point; save and nibble on. Ideally, these should be dried for storage, but I'm not sure how one does that...
Nonetheless, I am calling this experiment a success. The syrup should be a tasty addition to quick drinks and desserts.
I think this proves that I am capable in the kitchen, even with such limited tools as I have available to me; just think what I could do with better gear! Like, for instance, a cheese cleaver and a kitchen blowtorch!
Take one medium ginger root, peel and cut into thin slices. (should produce about 1-2 cups of ginger bits)
Boil on stove with 6-8 cups of water. Let simmer and reduce.
Stir in roughly 2 cups of sugar while syrup cooks.
The mixture will reduce to about 1/2 cup of liquid that will be very, very spicy from the ginger, and very sweet and sticky from the sugar.
Strain out the ginger bits. The ginger bits are more or less candied ginger at this point; save and nibble on. Ideally, these should be dried for storage, but I'm not sure how one does that...
Nonetheless, I am calling this experiment a success. The syrup should be a tasty addition to quick drinks and desserts.
I think this proves that I am capable in the kitchen, even with such limited tools as I have available to me; just think what I could do with better gear! Like, for instance, a cheese cleaver and a kitchen blowtorch!