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Preserved Ginger - Antilles

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.1277
Energy (kCal)1765.0399
Carbohydrates (g)436.4008
Total fats (g)1.701
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the ginger, and cut it into thin slices. | 2. Let these slices sit in a bowl of cold water for an hour. | 3. Drain the ginger. Cover again with cold water. | 4. Boil this for 5 minutes. | 5. Repeat for three times: drain the ginger; cover again with cold water; bring to the boil and boil for 5 minutes. | 6. This process weakens the fibers of the ginger. | 7. Finally, just drain the ginger. | 8. Bring the sugar and water to a boil, and pour this over the drained ginger. | 9. Cover and let it infuse for 12 hours. | 10. Drain this, and keep the syrup. Boil the syrup for 10 minutes, and pour it over the ginger. | 11. Put a lid on this mix, and let it sit for 2 days. | 12. Boil everything together for 5 minutes, then let this sit for 3 days. Using a slotted spoon, lift out the ginger, and spread the pieces out over waxed paper, as though you plan to dry these slices. | 13. Sprinkle extra sugar over these pieces to coat them. | 14. Put in a jar and keep in a cool, dry place. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ginger 1/2 lb 181.4372 40.3017 4.1277 1.7009999999999998
    sugar 14 ounces 1583.6027 396.0991 0.0 0.0
    water 1 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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