[Sca-cooks] spices question

[Philip & Susan Troy]

Par Leijonhufvud wrote:

>>I would also add powdered galengale. While powdered won't last as
>>long, I suspect few cooks have a way to grind it, since it distroys
>>most spice grinders.
>>
>
> I don't know how far off I am, but I buy the fresh rhizomes when the
> supermarkets have them and dry them whole or split. Then I use a fine
> grater (the same one I use for nutmeg or whole, dry ginger). I would
> suspect that dropping pieces of dry galengale (or ginger) into the
> hand-cranked coffee mill would not be very productive.


FWIW, some Asian markets do sell dried, thin slices which seem to respond a lot better to grinders of all kinds than do the big chunks.



Adamantius (who simply chops up the whole, dried roots when he has to use them, and then grinds the pieces)

--
Phil & Susan Troy

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