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chopping candied ginger

I am making a cookie recipe that calls for finely chopped candied ginger. I have tried a nut chopper. Nope. I tried freezing it and then the nut chopper. Nope.Should I chop it by hand? Any suggestions?

asked by Lucia from Madison over 2 years ago

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8 answers 1123 views
sexyLAMBCHOPx
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 2 years ago

Do you own a Mezzaluna? A super sharp knife would do it.

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Lucia from Madison
added over 2 years ago

No but I will put that on my Christmas list. I do have the sharp knife.

Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added over 2 years ago

I'd do it by hand. In the time you'd take to figure out another method, you'd already be finished and biting into a warm, gingery cookie.

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Lucia from Madison
added over 2 years ago

You make a very good point!

Donna
added over 2 years ago

I find that a little cooking spray, such as Pam, applied to the knife blade makes chopping sticky things, like your ginger, a bit easier. It works well for dried fruit too.

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HalfPint
HalfPint

HalfPint is a trusted home cook.

added over 2 years ago

Oil your knife. The worse part of chopping candied ginger is how stink it gets. I personally don't think a mezzaluna makes chopping candied ginger any easier or faster.

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QueenSashy
QueenSashy

QueenSashy is a trusted home cook.

added over 2 years ago

I also chop by hand. Not my most favorite thing to do. I wet the ginger with my hands (and the knife from time to time) to help reduce the stickiness. And I also found that using big chef's knife makes the job easier.

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AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 2 years ago

How finely do you need it chopped? If making cookies, etc., where the recipe calls for granulated sugar, and where the ginger is intended to give a bright flavor, but I don't necessarily want discernible bits, I very coarsely chop it, putting a tablespoon or so of sugar on top of it; then I pop it in the food processor with all of the granulated sugar called for and just blitz away. It works like a charm. (It takes a minute or so of continuous processing to break it down. Also, you might need to pull a piece or two off the sharp points of the steel blade, but I've never had a much of a problem with that.)

You can do the same thing to make ginger-scented sugar for sprinkling on muffins, sweet breakfast buns, etc. ;o)

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