Rex M F Smith <usenet@[EMAIL PROTECTED]
> of Sekmet\'s wrote:
>In message <8plqt3d5gftmvihumm5qrqbl4j02dnl7k4@[EMAIL PROTECTED]
>, Halla
><halla@[EMAIL PROTECTED]
> writes
>>and what sort of realistic cupboard lifespan do they have?
> Fresh ginger will last maybe a few days in a cupboard; a large
>piece maybe a week in the 'fridge ... but it can also be put in a
>shallow saucer of water and it will *grow* (if you are lucky) ... and
>might last months then; I see no reason why you couldn't freeze it ...
Pickling is better than freezing. Peel your ginger and slice it. Put the
slices in either vinegar or sherry in a screw top jar. This will last
months in the fridge, and the liquid takes on the ginger taste so can be
used when the root is all gone. I find ginger sherry goes nicely in stir
fries, which is why I 'pickle' in sherry rather than vinegar.
>
> Dried whole chili will last months in a sealed, dark, container;
>fresh chili a few days in a cupboard and again, about a week in the
>'fridge (longer if the 'fridge is cooler and the chili isn't deep red;
>red is ripe, many chillies start green ... have a longer life if bought
>green and they *can* ripen in the 'fridge)
Chillies freeze well. My local greengrocer sometimes has packs of the
very
hot tiny bird's eye chillies. I buy these and freeze the packs, as I only
need one or two at a time and there are probably 40-50 in the pack.
--
Save the earth. It's the only planet with chocolate.
Steph Peters, Manchester, England
email: delete invalid from eat@[EMAIL PROTECTED]
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