Ginger is a spice that has up to 3% essential oil. It is, in some sense, a delicacy in cooking. The spiciness, the fragrance, and the intensity awaken any preparation. We use it in many forms.
Lately, we peel it and juice it through a fruit juicer. The juice is strained, then distilled to extract all the oils and natural juices. The result is a clear liquid. There is no more oxidation and no need for vinegar or sugar to keep the color more attractive. Like any vegetable that has starch there is an oxidation when it comes into contact with oxygen.
For a further preparation we set the ginger with LA Gellan and dice it into small cubes. It will become one of the garnishes for a lemon myrtle bouillon that we are serving. In this form the ginger becomes a perfume in the dish. The spiciness and the occasional harshness of the meat itself has disappeared and only the fragrance remain.
It is just a long process to get there and the end result is about 20% of the initial product.
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