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?
Chops is a trusted home cook.
Do you own a Mezzaluna? A super sharp knife would do it.
No but I will put that on my Christmas list. I do have the sharp knife.
Chris is a trusted source on General Cooking
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.
You make a very good point!
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.
HalfPint is a trusted home cook.
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.
QueenSashy is a trusted home cook.
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.
AntoniaJames is a trusted source on Bread/Baking.
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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Well played. You deserve a cookie.
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