I am going to have to get rid of my fear of cooking ginger. The last time, possibly the first I dumped it in the pan and stirred and had to run out of the kitchen the result was so intense but I see more and more recipes that look good and have ginger. I am going to give this a go and presume Rump or Sirloin will be OK. Thank you.
The trick is to cook ginger separate to the sauce. That way it reduces the effect that Gingerol has on the dish. Gingerol is extremely pungent but cooking ginger aggressively has the same effect as drying the raw ginger (that's why ginger powder doesn't have the same potency as fresh ginger). I use rump steak in the video. Let me know how you get on.
Thank you for sharing this recipe. Will definitely give this a shot
I am going to have to get rid of my fear of cooking ginger. The last time, possibly the first I dumped it in the pan and stirred and had to run out of the kitchen the result was so intense but I see more and more recipes that look good and have ginger. I am going to give this a go and presume Rump or Sirloin will be OK. Thank you.
The trick is to cook ginger separate to the sauce. That way it reduces the effect that Gingerol has on the dish. Gingerol is extremely pungent but cooking ginger aggressively has the same effect as drying the raw ginger (that's why ginger powder doesn't have the same potency as fresh ginger). I use rump steak in the video. Let me know how you get on.