SC - Candied Ginger question
Daniel Phelps
phelpsd at gate.net
Tue Mar 27 19:56:40 PST 2001
Was written:
I have been
>busy doing all the small things including making candied ginger. For some
>reason mine turned dark. I'm thinkin it was the thin-ness I cut the pieces
>but then I set them to drying on cookie sheets and put them on a window
sill
>above above the heating pipes (kinda like a radiator except industrial).
>Have any comments? Should I add fruit fresh or something?
The times we have done candied ginger it turned dark as well, a dark brown.
Tasty however. The commercial product I have bought is a lot whiter, don't
know why. Perhaps they use a different variety of ginger? I used the
recipe for candied angelica in Joy of Cooking, do you have a period one?
Daniel Raoul
Daniel
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