In season: Ginger

Jean Lteif, head chef, Rite Bite, discusses using ginger

Jean Lteif.
Jean Lteif.

What are the benefits of cooking with ginger?

I’m not going to start with the endless health benefits and focus on why I like to use it in my recipes instead. At Right Bite, we love cooking with spices. Spices are a great way to add flavour without spiking up the calories. Ginger particularly adds heat and depth to so many of our marinades and dressings; it can be used in soups and infusions and even desserts. Our mango gingersnap cheesecake is a favourite on our catering menu. It also keeps very well in the fridge and can be pickled or preserved easily.

Is it easy to source in the region?

It’s a staple in Asian cuisine and is thus very easy to find in our local market.

What should you look for when buying this ingredient?

Try to look for ginger that is firm to the touch and will snap easily. Needless to say, avoid the wrinkled and moldy ones.

Are there any challenges associated with using it?

Some ginger has a stronger kick than others so the challenge is controlling the heat level. Make sure to taste it before following the measurements in a recipe.

What’s the best way to use it?

My three favourite uses are marinades, infusions and desserts.

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