cellis
Saucy
- Joined
- Oct 2, 2001
- Posts
- 4,186
DVS said:Well, I will agree with Martha for some things, but, I don't think we would want to store it AFTER it's peeled. That's what we do just before we use it. And, if not peeled, I wonder what the wine or oil would do to the ginger's oil.
And, storing in a paper bag sounds like something you'd do, if you were to store it outside of the frig. I could be wrong, but I thought I read that it should be in a plastic bag and mold was OK, you just had to slice it off with the skin. Your
Now, don't quote me on this, because I'm sure Martha has had more experience with herbs than I have. I'll have to check to see if I can find where I read that. Shit, you never know...Martha could be right. The place I read that could be wrong. Martha is quite rich, after all.
Maybe somebody should introduce her to figging. It might allow her to open up another branch of her business. No, don't look at me for that. Now, her daughter isn't bad though. Martha's daughter submitting to me...it's a good thing.![]()
I don't think mold is good for cooking and the paper bag allows for gas exchanges to keep the ginger from rotting. I am not talking about molding, but rotting.
I read somewhere that the older and moldier the ginger the more potent it was and it is preferred for figging purposes. All you have to do is peel the moldy part off.
Both wine and oil act as preservatives and keep the ginger from molding or going bad.
Of course, you are the Dom and I defere to you most knowledgable presence.

