Chev Kev tells us why ginger is his favorite spice to cook with.
VIDEO TRANSCRIPT
Hey, Chef Kev here with quick tips for healthy cooking.
Gingers, your ears must be ringing because we’re talking about you today.
Ginger is, and I say this in all honesty, my favorite spice to cook with.
You can use it in a stir-fry, vegetables, any mashed veggies or even breakfast and desserts.
Ginger has a mellow-pepperiness that is very distinctive and complements spicy or sweet food really well.
Now, no offense, ginger, you’re nothing to look at. But what you do is great.
Ginger has long been thought to have healing properties. It helps in digestion, which is why ginger ale is popular when you have a tummy ache. And some doctors even recommend it for pregnant women to reduce nausea.
Ginger also is said to help relieve soreness after workouts. Although I still like my Ben Gay.
Ginger’s skin texture is kinda tough and stringy, so you need to peel it.
In my house I can never find my peeler, so instead I use a teaspoon, which also works well. Depending on the recipe, you can prep ginger four different ways.
Planks: this is good when you’re using ginger to infuse in liquid like a soup.
Match sticks: use these for stir frys. Simply stack the planks and cut them lengthwise
Minced: this is ideal for pan sauces – just add it to the base of your sauce.
Or simply take the herb whole and run over a microplane. This is best used as a garnish, like a salad, or something you don’t wanna see the ginger in.
Oh, one other great thing about ginger is that it doesn’t sweat like an onion or garlic does. That means you don’t have to worry about crying when you grate it.
I’m Chef Kev, making healthy cooking simple and sweet.