Candied ginger

[Result:]

Candied ginger

Category: Blanks

Ingredients
fresh ginger with tubers (peeled)	800 gram
white sugar	400 gram
clean water	800-1000 ml.
sugar for sprinkling	150-200 grams

Cooking method

• electric dryer Ezidri Snackmaker FD500,
• Medium mode (average) 50-55 * С
• High mode (high) 60 ° C.
• Peel the ginger tubers. From 1 kg. ginger turned out to be 800 grams of peeled ginger.
• Cut into thin slices, I cut on a Berner grater, coarse slices.
• 
  
  Ginger syrup makes a gorgeous ginger tea! I liked it even more than just grated raw ginger.
  
  For tea:
  ginger syrup - 1-2 tsp
  honey - to taste 1-2 tsp.
  lemon (lime) juice - 1-2 tbsp. l.
  boiling water - 250 ml.
  
  It turned out to be a gorgeous and tasty drink !!!
  
  Result:
  BY WEIGHT
  The weight of the raw ginger root is 1 kg.
  Weight after cleaning - 800 grams (one root thrown away, marriage)
  Dried ginger weight - 630 grams
  BY COST
  The cost of ginger root in a supermarket is 149 rubles per kg.
  Sugar - 600 grams / 20 rubles
  Drying for 60 * C time 5 hours (electricity) -? didn't consider
  The cost of ready-made dried ginger (630 grams) is 106 rubles.
  The cost of a package of purchased ginger 150 grams is 110-150 rubles.
  
  
  
  Plus 0.5 cup concentrated caramelized syrup
  
  Cook with pleasure and enjoy your meal!
  
  
  
  GINGER, a spice that is the dried rhizomes of a tropical plant. His homeland is Southeast Asia, China and Western India. It is known in Europe for about 200 years. Played an important role in medieval trade. Cultivated in tropical regions of South Asia, South America and West Africa. The largest producers of ginger are Nigeria, Sierra Leone, Malaysia, Japan, China, India and Brazil. It has a strong aroma and pungent taste, contains essential oils. Ginger can be whole, ground, candied, or canned in syrup.
  
  In cooking, finely ground ginger is used in the form of a mealy grayish-yellow powder. For aromatization and giving a piquant taste, it is used in the manufacture of sbitney, tinctures, liqueurs, liqueurs, fruit juices, punches, added to gingerbread dough, puddings, compotes, pies, homemade sausages, when stewing meat, fish, cooking vegetable stews, stuffed peppers, tomatoes, eggplants, zucchini, candied fruits. Ginger gives a subtle spicy flavor to soups, especially poultry broths, fruit soups, bean soup, sauces, meat and vegetable dishes, to which it is added just before the end of their preparation. This spice is one of the main components of the curry mixture found in tomato sauces. The pungent spicy taste of ginger aids digestion and stimulates the production of gastric juices.

Oh, this must be delicious. I am very much liu ginger tea with honey

Oh, this must be delicious. I really love ginger tea with honey

And the tea is delicious, and you can add such ginger to the muffins

Will you be able to dry it in an airfryer? I do not have an electric dryer, but I really love candied ginger. I eat them instead of sweets, especially delicious with strong coffee.
Thank you very much for the recipe!

Need to try! Mushrooms are dried in AG and it turns out well!
The temperature is 60 * C, the time it turns out - the ginger sat in the dryer for 5 hours.

[Svetlana]

Svetlana, Thank you!!! I was carried away by ginger tea, delicious and healthy!

Oh, how difficult it is to give advice, especially when cost means a lot.

It's up to you! But, in this thread, I tried to collect information "Choosing an electric dryer - recommendations, what to look for when buying" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143202.0, I hope she will help you make the right decision and buy a decent dryer in terms of technical parameters, reliability, and cost

Everything!!! Matured .... bought a kilogram ... dry land .... Tanechka !!!

Zhdemsssss result! I hope everything will work out and like it

For myself, I noted that ginger becomes tastier when it lies down, ripens

Can you dry ginger in an electric oven? At the same 50-60 degrees? Very beautiful photos

Can you dry ginger in an electric oven? At the same 50-60 degrees? Very beautiful photos

It seems to me that you can!
Try 60 * C, with the oven slightly open to circulate air, the time may also be 4-6 hours - see if it is ready.

Good luck!

I won't succeed with an open oven, it only works closed (oven-microwave), but I will definitely try

I won't succeed with an open oven, it only works closed (oven-microwave), but I will definitely try

Now, if you want, you definitely want to! We will get out - but we will!

Bravo, girls!

Admin, that's the beauty of the AG. Time 4.5 hours, temperature 60 * C.
The taste is vigorous! Awesome
Thank you!

[Boka]

Well, here's a start! Now we'll have some tea - it will be delicious!

Boka, THANK YOU!

Tatyana, ginger is awesomely beautiful and delicious ... I will buy ginger and make it according to your recipe.

It will be great! Just keep in mind its high palatability.

: hi: I have Isidri with 20 trays, enough for everyone.

oh, it's great that you can dry it ... last year I boiled it down until the syrup boiled down ...

: hi: Iir did. Nice and tasty! I did this with ginger syrup: finely chopped chaenomeles was sent to a jar with quince slices with sugar, and now ginger syrup, honey, lime and ....... hold me. Thank you Tatyana!

[Natasha]

Natasha, to your health!

[Admin]

Admindrying my candied gingerbread. Only here they are light and beautiful, but I have some African-American ... Tomorrow I'll take a picture ... And everyone liked the syrup for tea

Here's my ginger. Oh, and it turned out to be vigorous! But there is no need to hide from the family - this is just what I love
🔗

And now a slice on a fine grater, crush a slice of lemon, if you need to add sugar, boiling water - a wonderful drink turns out!

I bought a Zelmer electric dryer the other day. I was the first to dry some tomatoes, then I saw this recipe and decided to try it, especially since I love ginger and bought it at 97 rubles per kg. Everything turned out great, only I got a slightly caramel-colored ginger and half a shot of syrup, I probably overexposed it when I cooked it. It's still very tasty and spicy. Tatyana, thank you very much for the recipe So far I am very happy with the purchase

[Natasha]

Natasha, I share your joy! I like my candied ginger too, it tastes good

everything worked out according to the recipe! however, I didn’t expect that the taste of ginger, as they say here, turned out to be vigorous! I think, like sweets, I won't eat much ... but how else can you use ready-made candied gingerbread, besides adding to tea? in baked goods or where else ...?

Add to marinades for meat, to meat for stewing, to shrimp and wherever a recipe requires ginger and sugar. And the sugar in marinades is not at all superfluous, on the contrary, it gives

It's wonderful that I came across the topic! I wrote it down, I will do it! Here is a question at once - how to store the syrup and how long is it stored and can it be done in MV or is it better in a saucepan on the stove?

Marina, why do you need to torment a multicooker with something that you don't need to do Cook in an ordinary saucepan, it's not so long

Thank you, but about the syrup - how long is it stored. , otherwise we are such Gourmets that we can stand for a long time

Thank you, but about the syrup - how long is it stored. , otherwise we are such Gourmets that we can stand for a long time

Marina, the syrup can be blended with other syrups, added to the casserole instead of sugar, pour cheese cakes, rolls and buns on top, pour bread for tea, add to tea, add compotes, and so on ... and so it stands in my fridge until it ends ...

Marina, the syrup can be blended with other syrups, added to the casserole instead of sugar, pour cheese cakes, rolls and buns on top, pour bread for tea, add to tea, add compotes, and so on ... and so it stands in my refrigerator until it ends ...

Now I will know that his possibilities are unlimited! Thank you!

It seems to me that a drop of syrup is needed, since it turns out to be very rich! My husband immediately took this jar from me, said he would add it to alcoholic cocktails!

I have never eaten ginger, I decided to try it, I made half of the serving.
Only I will have a campaign, mine do not like this, but I am delighted, I will get more
And what a funky syrup. I don’t like tea, but with it it’s just super delicious !!!!
Thanks for the recipe.

unas sell ginger sweets .. yummy! Can you dry it in AG?

yes, they also say that you can cure a cold

yes, they also say that you can cure a cold

Here is the best for colds and for lowering the temperature! Tested on myself, especially when you are in an interesting position! I did this: grated and brewed ginger, then lemon juice + honey. Of course, the water is not boiling water, so that honey is good. I did not invent this mixture, but about 4 years ago I read it when I was in an interesting position - it helped me!

I made candied gingerbread according to a mixture of recipes, to make them less pungent, I first boiled them in water in a multi-cooker pressure cooker. And then I boiled it in syrup and put it in a colander. Since I do not have a dryer or an airfryer, the drying was in the air, but it is possible, after all, in the microwave. While they were drying in the open access, no one passed by, they dragged them on the sly. Then the leftovers were rolled in sugar. Delicious!

and if you don’t peel the ginger, but just wash it well, it’s so gnarled .. will the crust interfere?

Ginger is easy to peel with a vegetable peeler. In the store I try to choose larger pieces, and if I come across small processes, I break them off and clean them separately. Somehow I don't want to cook with a crust.

And I generally peel ginger with a teaspoon. After reading that under a thin skin everything is the same. oh useful, I found such a method in the "web". It can be scraped off very easily and quickly with the edge of a teaspoon. But this is only for candied fruits and pickling. And I don’t clean tea at all, only very carefully.

Girls, and I'm in frustrated feelings - today I decided to buy ginger for candied fruits, and it costs 60 UAH a kilo! Fuck ... Who buys it at such a price ?!

Well, it happens at different prices, in different cities.
If you like ginger in sugar, then your own is ready-made cheaper than the purchased one.

Tan, I mean ginger tubers, fresh. Last year I made candied fruit according to your recipe - I liked it very much, so, I wanted to repeat it ... But I can't afford such a price ... And we sell ginger only in one place - a village is a village ...

Nuuuuuuuu what to say ... love requires ... a repetition of gustatory emotions ... and then soon March 8

This is what I'm going to test my dryer on! Thanks for the recipe (we have nothing to stock up yet, it hasn't grown)

Today I made ginger from 1.5 kg. I used the syrup left over from the zucchini. And dried zucchini and ginger together. I poured sugar about, to taste, at the end of cooking, slices turned out like caramels. I believe that I have evaporated too much. Syrup left 100 grams. Dried quickly. Tasty, vigorous, hot after it! Tastier than store-bought. Ready for winter!
Tanya, thank you very much for the recipe!

[Marinka]

Marinka, ginger looks very beautiful, with different color shades To your health!
I also really like to drink tea with ginger, I rarely have it stale, I like its vigor

Girls, besides a vigorous taste, do your veins also chew badly, or did I screw it up?

Girls, besides a vigorous taste, do your veins chew badly too, or did I screw it up?

The veins do not chew well, because the adult ginger has gotten Choose a younger one, and so that no circles are visible on the cut, the cut is smooth, easy to cut

I got the ginger "worn out", so its "hairiness" is visible in the photo. I cut it into small cubes (5 * 5 mm), so the fibers are not felt at all.
I added lemon juice from myself when cooking. According to another recipe, my syrup was candied even before the end of cooking, so I insured myself.
I will not roll in sugar, as I did for muffins. It turned out what you need! Moderately sweet and spicy.
Thank you:)