Every time I add ground ginger it's a mistake

posted 8 years ago by phoxy on cooking

Maybe I'm using too much. Maybe my conception of its flavour is wrong and fresh ginger would work.

Example: vegetables (onion, celery, garlic, carrots, etc, plus squash/potato) lightly coated in olive oil and a splash of soy sauce and dusted with black pepper (sometimes chili flake too) and roasted. It's no culinary masterpiece but it's palatable. Adding ground ginger, however, makes for a pasty sauce that is much less palatable despite having little ginger flavour.

Maybe I'm using too much. Maybe my conception of its flavour is wrong and fresh ginger would work. Example: vegetables (onion, celery, garlic, carrots, etc, plus squash/potato) lightly coated in olive oil and a splash of soy sauce and dusted with black pepper (sometimes chili flake too) and roasted. It's no culinary masterpiece but it's palatable. Adding ground ginger, however, makes for a pasty sauce that is much less palatable despite having little ginger flavour.