Skip to main content

Ginger, Wet

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Ginger and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Ginger, Wet

Ingredients

Directions

  1. Clean and cut the ginger roots into neat pieces, placing them in cold water as you go.

  2. Boil the ginger in fresh water three times, cooling it in cold water each time.

  3. Drain the ginger and boil it in fresh water until tender.

  4. Soak the ginger in cold water mixed with lemon juice or vinegar to keep it white.

  5. Drain the ginger and place it in an earthen pan.

  6. Pour a thin syrup over the ginger when cold, ensuring it is well covered.

  7. After 2-3 days, drain off the syrup, add more sugar, and boil to a large thread.

  8. When cold, pour the syrup over the ginger again.

  9. Repeat boiling the sugar to a higher degree and pouring it over the ginger until it looks clear and is fully impregnated with sugar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Ginger + sugartop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ginger and sugar barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the lemon

How well each one fits the dish's main ingredients (ginger, sugar):

  1. Lemonthe original
  2. Orangefits about as well
  3. Limefits less well
  4. Vanillafits less well

Fit is the average pairing score against ginger, sugar. Candidates are from the same food group and used in at least 100 recipes.

More preserved ginger recipes

You might also like