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Fresh ginger not only adds flavor, but is also a very effective tenderizer because it breaks down the collagen connective tissue in meat. C. Eugene Allen, professor and food scientist at the University of Minnesota, says ground ginger will add flavor to meats, but it’s not going to do much to tenderize it. The reason? He said that when exposed to heat, fresh ginger loses its ability to tenderize (ground ginger goes through a heating process). But in the refrigerator as part of a marinade, fresh ginger is effective in tenderizing even the toughest meat — more effective than pineapple, papaya and figs, all of which contain enzymes that tenderize meat. The secret is that only fresh ginger contains zingibain, which is more effective than even Adolph’s Meat Tenderizer. Ginger’s oil is highly volatile, meaning it vaporizes when exposed to air. So when using ginger, slice off just what you need from the root. Peel away the brown outer layer and, working against the grain, chop, grate or slice the fibrous flesh. Fresh unpeeled ginger root, tightly wrapped, can be refrigerated for three weeks and frozen for six months. To use frozen ginger, slice off a piece or grate the required amount of the unthawed root, rewrap and return the rest to the freezer. One tablespoon of fresh ginger equals a quarter-teaspoon ground. http://www.santacruzsentinel.com/archive/2004/February/18/style/stories/04style.htm |
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