Chef Debates

Chefs, like most people, have firm opinions about the way things should work. There are right and wrong ways to do everything. Classic questions arise, and spark great discussion over potential answers. A few examples;
Should you season your meat before or after cooking it? Butter or shortening for pastry? Fresh herbs or dried? The last one rarely finds support in the “dried” corner; most chefs will agree that fresh herbs and spices are always better. And, most of the time, I’m of that mindset too. However, in a few cases, the dried version is more appropriate and fits the recipe better. One example is ginger. In savory recipes, where finely chopped ginger is a key ingredient, the fresh product is necessary. I would never think of adding powdered ginger to a stir fry. But when it comes to my ginger cookies, powdered ginger is ideal. The spices add a novel twist to thick, chewy chocolate chip cookies.

Crystallized ginger is also known as candied ginger; fresh ginger pieces are simmered in syrup until they are tender and then are drained and coated with granulated sugar.
Make sure your spices are fresh though- even if you don’t grind your own cinnamon or nutmeg (which is preferably), check the expiration date. Spices lose their flavor after a few months.
-Josie
Ginger Chocolate Chip Gems