DATE: Wednesday, October 15, 1997           TAG: 9710140050

SECTION: FLAVOR                  PAGE: F4   EDITION: FINAL 

SOURCE: BY BETTY DOUGLASS, CORRESPONDENT 

                                            LENGTH:   45 lines

GINGERROOT'S BITE HAS GLOBAL APPEAL

GINGERROOT isn't really a root at all. It's a rhizome that grows out like fingers from a plant now cultivated in most tropical countries, says Julie Sahni in ``Savoring Spices and Herbs'' (William Morrow and Co. Inc., 1996).

Minute amounts of fresh ginger have been used to keep butters and oils from turning rancid, and it has been part of Indian and Chinese cuisine for decades because of its ability to tenderize meat, says Sahni.

Fresh gingerroot has a stinging bite, says Sahni, but it mellows with cooking and lends a warm glow to most any dish. Gingerroot is used in many parts of Southeast Asia in noodle dishes, curries, salads, stir-fries and steamed foods.

Availability: Fresh ginger is sold in most area supermarkets throughout the year. Look for hard rhizomes that snap easily into pieces. Avoid dry, shriveled pieces that feel light for their size.

Storage: Jane Horn, editor of Cooking A to Z says, ``Keep fresh gingerroot in refrigerator crisper in a plastic bag with a paper towel to absorb moisture (to prevent mold, change towel occasionally). It will last for two to three weeks.''

Fresh ginger can also be frozen in plastic bags for longer storage. Simply hack off the amount you need with a cleaver or large knife.

Gingerroot can also be peeled and stored whole or in large chunks in a glass jar, says Karen Lee, cooking instructor and author. Pour in enough medium-dry sherry to cover the ginger and store at room temperature. Each time you use the ginger, be sure you still have enough sherry in the jar to keep the ginger covered. If your recipe calls for sherry and ginger, use the sherry from the jar and replace it with fresh sherry.

Preparation: Fresh gingerroot is used sliced, julienned, chopped, grated and crushed. Peel with a sharp knife or vegetable peeler, slice, mince or grate as desired. To grate, use the finest side of a grater. MEMO: Betty Douglass is a free-lance food writer and home economist in

Portsmouth. All recipes in this article have been kitchen-tested by the

author. ILLUSTRATION: Photo

KRT

Fresh gingerroot has a stinging bite, but it mellows with cooking

and lends a warm glow to most any dish.

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