Herb & Spice Companion

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ROOTS AND RHIZOMES

Some herbs and spices come from a plant’s rhizome, or the plump, hard

root, including horseradish, galangal, and turmeric. As usual, the best

flavor derives from the whole fresh ingredient rather than store-

bought ground or chopped versions. So if you want the freshest sea-

soning available, look for whole rhizomes or roots and then prepare as

called for in your recipes.

• To peel: Use a spoon, not a knife or vegetable peeler. Both
  are unwieldy for peeling around the knobs and into the
  narrow crevices of a rhizome. On top of that, they’ll re-
  move too much of the delicious flesh that would be much
  better used in your cooking. A regular spoon is safer and
  easier to maneuver, and it will only remove the outer layer
  of skin. Peel only the segments that you need to keep the
  remaining root fresh.


• To slice: Use a sharp kitchen knife to slice thin rounds
  from the end of the root or a “finger.”


• To shred or julienne: Place several slices flat on top of
  one another, and carefully cut through the stack to form
  matchstick-size slivers.


• To chop or mince: Align the slivers or form them into a
  mound, and chop crosswise down the length of the bundle
  to form small cubes.


• To grate: Hold a knob in one hand and rub it against a
  microplane grater, being careful when you get to the end
  of the knob so you don’t cut yourself. Place a bowl or plate
  on the counter to catch any juice as you work.


• To juice: Collect the juice extracted from grating in a
  bowl, then wrap the grated ginger in cheesecloth and
  wring it out into the bowl. You can also use a garlic press
  or a juicer, if you have one.

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:189

Job:07-61264 Title:RacePoint - Herb and Spice Companion
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