How to Blanch Ginger

Blanching ginger is a quick way to make the root more appetizing.

Ginger is a root vegetable used in Asian cooking and medicine for thousands of years. It is often found in the form of ginger ale, ginger ice cream and candied ginger sticks. While the root is often used to help relieve nausea, it can also serve as a strong spice that livens up otherwise dull dishes. Blanching ginger for use in baking involves a quick boiling water bath to neutralize the root's acidity.

Things You'll Need

• Ginger root
• Slotted spoon
• Large pot
• Knife
• Cutting board
• Bowl of ice water
• Plate
• Paper towels
• Salt

Instructions

1. Fill a large pot with water until half full. Put the pot on the stove top, and turn the burner to high heat. Add several shakes of salt to the water.

2. Strip the ginger of its outer peel by running a knife vertically down the root. Cut the peeled ginger root into quarter-inch thick slices.

3. Put the ginger slices into the boiling pot of water. Set your stove timer for 2 minutes.

4. Remove blanched ginger slices with a slotted spoon and drop all of the slices into the bowl of ice water. This abruptly stops the cooking process.

5. Wait 1 minute for the ginger to complete blanching, then remove the slices with a slotted spoon and place on a paper towel-lined plate to dry.

Tips & Warnings

• You can check the doneness of your ginger slices by removing them from the boiling water, dunking them into the ice bath, then biting into them. If they are still too hard to comfortably eat, cook them longer.

• Handle pots of hot water with care. Use a slotted spoon with a long handle to remove the ginger, as doing otherwise can result in serious burns.

References

• National Center for Complimentary and Alternative Medicines; Herbs at a Glance: Ginger
• I Have Net; Ginger Creme Brulee Recipe; Lisa Odegard
• The Kitchn; The Basics: How to Blanch Vegetables