The Science of Ginger: Why and How it Burns and Its Impact on Cooking | Ginger | What’s Eating Dan?
Why does ginger burn? Why does ginger turn pink? How come ginger makes meat mushy? Dan answers these questions and more about one of the most interesting ingredients cooks have at their disposal in this episode of What’s Eating Dan?.
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How to make Ginger-Milk Curd and the science behind it:
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Per usual, I learned so much from your presentation, Dan! Just added fresh ginger to my grocery list.
which one warms your body better? raw ginger juice? or ginger that being pressure cooker with water
Fantastic.
Dan making 姜撞奶（Ginger Milk Custard), pow!
This is actually Pete Davidson.
Each one of Dan's videos is entertaining and very informative. Thanks, Dan.
This is so interesting to me bc I perceive stir-fried ginger as most spicy, baked or fried ginger as least spicy! Fascinating
I feel like I am one of the only people one earth who doesn't like ginger. Ginger Ale, LOVE. Gingerbread, LOVE. But that's it. Keep it away from me in any other form.
I have a ginger question, do you guys all have freckles?
I'm funny. My sensitivity from low to high: capsaicin, shogaol, zingerone, gingerol. Even two thin slices of that vingared ginger you get at sushi places drives me crazy. I can't tolerate that stuff. Cooked ginger is still a bit much, so I tend to pick it out. I happily eat chiles, though.
I love ginger, in any form. However, I find powdered ginger not spicy at all. I've tried several brands from the asian market, but they're all quite dull in taste to me.
Really enjoyable and informative 👍
So since fresh ginger can “mushify” the exterior of protein in 30 minutes…what effect does it have on our bodies…??? I mean because we are protein and fresh ginger is delicious…inquiring minds want to know…
Dan, any thoughts on why some cultures like in India use ginger, garlic, cumin and turmeric in almost everything?
I want know that, what ever the pigments and receptor u say, do u remember Or u refer some article, and forgot after u shot a video, that is not complicated words, but it difficult to remember to me
Does capsaicin change when it is dried too?!
When I make BBQ Sauce, I freeze my ginger and then use the finest part of my cheese grater and it basically makes a frozen powder…
Excellent vid tons of info I didn't know…but not the the 1 already knew…I luv ginger! (And not just cu I'm part ginger myself 🙃
Thanks for the series Dan, it's wonderful. Speaking of Ginger which I love, what's the best way to store Ginger?
What is the best way to store and/or preserve fresh ginger? Normally when I buy ginger it’s a big piece and I don’t use all of it but it doesn’t seem to last in the refrigerator for very long
Dan: these videos are SOOOO informative, entertaining and FUNNY.
Keep it up, I look forward to new releases!
POW!!
Ginger gets cooked when added in tea. So it's.
#Cook-or-make #Ginger-tea #Indian-flavoured
I keep my ginger in the freezer. It keeps a long time and is easy to grade
A lot of positive response, but my personal experience, one time raw… did not get any longer… however I learned a new way of cooking it that will be beneficial.
For virgin cocktails I usually use quite a bit of ginger and a small dash of cayenne pepper, to give alcohol free cocktails a small kick.
I think the ginger goes very well flavour wise with Mojito.
Having that kick, adds more complexity and makes the sweetness less forward.
Some tonic, grapefruit juice or other slightly bitter ingredients also works well to give more complexity and balance out the sweetness.
Dan why does it need to be skim milk. What would happen if you used whole milk.
What's the recipe for the Chinese ginger desert please? That looks delicious!
You need to get your arse to Jamaica, where the ginger is very hot.
When I add fresh grated ginger to my ice cream making it adds an amazing flavor spark to the brew. But, both the flavor and spark degrade quickly and by the next day after the ice cream has cured there is almost no ginger flavor. Why and what can I do about it?
Ginger? I hardly know er!
shōgaol is literally gingerol but with ginger translated to japanese
I am a subscriber. On one of the episodes you mentioned freezing pureed ginger and garlic. Can you share the recipe and preparation?
Thanks for introducing the Chinese desserts! I love ginger curd 姜撞奶！in Canton, people use buffalo milk for these dessert.