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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.

5 comments

[–] [Deleted] 1 points (+1|-0)

Ground ginger is only good for sweets and baking. Fresh or freezedried in a pinch for any savoury meal.

[–] phoxy [OP] 1 points (+1|-0)

Good to know. Is this a well known maxim that I missed out on?

[–] [Deleted] 1 points (+1|-0)

I don't know how I learned it but it works. Dried ginger is categorised as a sweet spice in my head, gingerbread etc.