[Sca-cooks] Galangale

[Martin G. Diehl]

Christine Seelye-King wrote:
> 
> > I am now the proud possessor of sliced dried galangale. 
> > I remember a discussion of the impossibility of grinding 
> > dry hunks of the stuff, and presume that's why it is 
> > sliced very thin. Now I need to figure out what I am 
> > going to do with this.

Why not try making a tincture? 

Try a small amount of galangale and add just enough vodka to 
cover it.  It is a good idea to use use drinkable vodka ... 
avoids adding unneeded taste.  

> We were just discussing galangale the other night.  You 
> might try taking a hammer to the dried bits to get it into 
> very small pieces.  Then, try adding a small amount to a 
> coffee/spice grinder, and listen for the sound of the 
> motor, stop if it sounds like it is working too hard.
> Christianna

Bear in mind that in Thai cooking, a galangale powder is 
used ... and it seems to be ground finer than cinnamon.  

-- 
Martin G. Diehl

Reality -- That which remains after you stop thinking 
about it.  

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