Description
Ginger is a staple in Asian and Hindu cuisines, perfect for adding spice to any dish. Young ginger is juicy and fleshy with a very mild taste. Mature ginger root, on the other hand, is identified by its smooth, tan-colored, gnarled and bumpy root appearance. The sweet-peppery aromatic firm flesh will range from golden yellow to almost white. Mature ginger roots are also fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice, so don’t go overboard when you add it to your dish!
How to Store
Storage
– Store immediately in the walk-in cooler. Chilling injury can occur (shriveling and flavor loss) from storing garlic past 14 days in the walk-in.
– This vegetable’s odor is easily transferred. Keep it away from products such as dairy that will absorb its odor.
– Store in the original sealed carton away from the drafts from the cooler fan. Keep away from moisture and protect against high humidity conditions to prevent molding.
– Garlic is not susceptible to ethylene gas damage.
Handling
– Follow good rotation practices, first shipments received should be used first.
– Handle the case carefully. Do not drop. They can be easily broken.
– Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
Preparation
– Prepare daily as needed. Try not to use a product from the previous day.
– After peeling, rinse thoroughly.
– Remove or cut away shriveled or soft cloves.
– Store prepared product in the refrigerator.
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