Storing ginger is a snap!
Dear Heloise: I use fresh ginger in my hot tea, and also use it in some recipes. I cut the fresh ginger into slices and freeze them to use later in hot tea. I peel and grate the rest of the ginger, then freeze it in 1/4- to 1/2-teaspoon measurements.
No matter how I try to store it, it seems to go bad before I can use the whole piece of root I bought. As you know, it takes only a little fresh ginger for most recipes. — Barbara W., Ventura, Calif.
I love ginger, fresh or candied! I, too, put some in my tea when brewing a pot. Then I make a pitcher of zingy ginger iced tea. Freezing ginger is a great hint! It lasts up to six months when frozen. To store fresh ginger (it should last up to three weeks or longer) in the refrigerator, be sure to wrap what’s left over in paper towels and then place in a sealable plastic freezer bag or container. — Heloise
P.S. Look for candied ginger — it’s super! It’s in the spice aisle, or maybe the health-food area.
Color Coding
Dear Heloise: I like a little ground red pepper in my scrambled eggs, but for some reason I kept grabbing the ground cinnamon instead. I do not like cinnamon in my scrambled eggs. I finally realized that the ground red pepper lid was gold and the cinnamon lid was red, so I switched them. My subconscious is now happy, and my eggs are no longer cinnamony. By the way, a little ground pepper on cinnamon toast — along with cinnamon and sugar, of course. — Sherry G., Cecil, Ala.
Send a great hint to:
Heloise
P.O. Box 795000
San Antonio, TX 78279-5000
Fax: 210-HELOISE
Email: Heloise@Heloise.com