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Crystallized Ginger

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Ginger and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 14,054 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Crystallized Ginger

Ingredients

Directions

  1. Fill a sieve with ginger and let it drain into a barrel overnight.

  2. Cut the ginger lengthwise into small strips and spread them on wire screens.

  3. Sprinkle a little granulated sugar over the ginger and place it in a warm area to dry.

  4. Cook sugar syrup to 35°C (95°F) and pour it over the ginger; let it set overnight and drain off excess syrup.

  5. Fill crystal pans with the ginger and syrup.

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

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

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

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