Timeline for Looking for a WARM ginger beer
Current License: CC BY-SA 3.0
10 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
replaced http://cooking.stackexchange.com/ with https://cooking.stackexchange.com/
|
|
| Jan 30, 2015 at 20:33 | comment | added | Max O'Lydian | Interesting. From the earlier things I had read, I was under the impression that drying cooked ginger converted the zingerone to shogaol- it seems I had that wrong. For max heat, it seems drying uncooked ginger should give the best results. I'll just have to experiment a little- stay tuned... | |
| Jan 29, 2015 at 22:05 | history | edited | Franklin P Combs | CC BY-SA 3.0 |
added 480 characters in body
|
| Jan 29, 2015 at 21:59 | comment | added | Franklin P Combs | One more for you, this is from Harold McGee's On Food And Cooking, which is the primary source cited by both the Wikipedia article and this one. So it looks like drying is the real way to up the heat. Now I wonder if you'd be better off cooking the dried ginger, or extracting it without cooking... | |
| Jan 29, 2015 at 21:30 | comment | added | Max O'Lydian | Whoops- that first link is the one you had in your answer! Well, the second one is interesting too! | |
| Jan 29, 2015 at 21:27 | comment | added | Max O'Lydian | This one mentions losing some heat when ginger is cooked, and this shows that the Scoville score jumps way up after drying. The second link has further links explaining the chemistry a little more. | |
| Jan 29, 2015 at 2:08 | comment | added | Franklin P Combs | Cool, mind sharing the articles? | |
| Jan 28, 2015 at 23:37 | vote | accept | Max O'Lydian | ||
| Jan 28, 2015 at 23:37 | comment | added | Max O'Lydian | Thanks Franklin, good tips. They led me to a couple articles that mentioned that the Scoville rating actually decreased with cooking (from 60k to 37k), but then shot up to the 160k value when dried. | |
| Jan 28, 2015 at 0:56 | history | answered | Franklin P Combs | CC BY-SA 3.0 |