Cooking with Ginger Root: Mandarin Pasta Salad

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Discussion Overview

The thread centers around the use of ginger root in preparing the Mandarin Pasta Salad, with participants sharing their experiences and tips for using ginger in cooking. There is also curiosity about the recipe's source and its presentation at shows.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expresses interest in offering the Mandarin Pasta Salad at shows but seeks tips on using ginger root for the first time.
  • Another participant shares their experience of using ginger root, suggesting it can be grated with a microplane or cheese grater.
  • Several users mention that ginger root is easy to find and can be prepared by peeling and chopping or using a garlic press.
  • One participant notes that they frequently use ginger root and find it enhances the flavor of dishes, although they mention it does not grate well after freezing.
  • Another participant shares a personal tip about adding leftover ginger to drinking water for flavor.
  • Some participants compare ginger to garlic in terms of versatility in preparation methods.
  • One participant mentions modifying the salad recipe by using lighter pasta and fresh squeezed oranges.
  • A participant notes that the Mandarin Pasta Salad recipe may not be in a cookbook but could be found in past Celebrations recipe cards.

Areas of Agreement / Disagreement

Views differ on the best methods for preparing ginger root, with no clear consensus on a single approach. Participants share various techniques and personal preferences.

Contextual Notes

Participants are primarily discussing their personal experiences with ginger root in the context of preparing a specific recipe for cooking demonstrations.

Who May Find This Useful

Consultants looking for tips on using ginger root in recipes or those interested in the Mandarin Pasta Salad may find the shared experiences helpful.

lacychef
lacychef
Messages
5,691
Okay, so everyone (especially Soonerchef) has raved about the Mandarin Pasta Salad. I want to offer it for my July shows, but...I've never used ginger root before. Any tips?
BTW, which cookbook was this in? Just curious, this site is the 1st place I've heard of it....thanks:D
 
I've never used it either, but I think I remember reading that you just cut the outside off and then grind the inside in your microplane grater or cheese grater.
 
lacychef said:
Okay, so everyone (especially Soonerchef) has raved about the Mandarin Pasta Salad. I want to offer it for my July shows, but...I've never used ginger root before. Any tips?
BTW, which cookbook was this in? Just curious, this site is the 1st place I've heard of it....thanks:D
Click to expand...


https://www.pamperedchef.com/images/cc/us/pdf/cel04_mandarin_pasta_recipe.pdf

Go there & you will see it!:D. Gingerroot is a brown weird looking spice. It is very easy to find, just peel it & chop it up. Or if you want, go to the spices & buy a jar of ground Ginger for the ammount you need NO ONE will know the difference. ( I'm assuming you are gonna make the dressing in advance) Any other questions let me know.

Ginger:cool:
 
Ginger root is sold in hands. . .you only need a finger, so break off a piece. :) Peel off the outside and then slice off a piece and press it in your Garlic Press.

With the leftovers, peel the entire piece, cut into 1" sections and throw in your freezer to use later.
 
I love fresh gingerroot!!

Here's a tasty tip: If you have leftover ginger, take about a 1/4 inch piece and throw it in a glass of drinking water. It's good!

Diane
 
I use the gingerroot all the time now. I like showing it in the garlic press. I buy a big piece and freeze it in the freezer, it does not grade well after being frozen, however it still has the great flavor and smell.The Mandarin Pasta salad was not in a cookbook, might have been a season's best, but is the most requested salad that I do.
 
I do the gingerroot on my Microplane Adjustable Grater and sell LOTS of them by showing it!
 
  • Thread starter
  • #8
Thank you gals so much for your tips:D I knew I would get some advice here:) I am excited to try this salad at my show tomorrow, my host decided on it yesterday. I don't usually demo recipes without practicing them, but it sounds pretty fool-proof!
 
  • Thread starter
  • #9
Ginger428 said:
https://www.pamperedchef.com/images/cc/us/pdf/cel04_mandarin_pasta_recipe.pdf

Go there & you will see it!:D. Gingerroot is a brown weird looking spice. It is very easy to find, just peel it & chop it up. Or if you want, go to the spices & buy a jar of ground Ginger for the ammount you need NO ONE will know the difference. ( I'm assuming you are gonna make the dressing in advance) Any other questions let me know.

Ginger:cool:
Click to expand...

Thanks Ginger:D Seeing the picture there really makes me want to make it! How pretty:)
 
Great tips guys...ginger is a lot like garlic in the way you can use it....garlic press, grate it, make a paste...all sorts of stuff

Hope you have fun with the recipe....glad you are trying it and your guests will love it!
 
soonerchef said:
Great tips guys...ginger is a lot like garlic in the way you can use it....garlic press, grate it, make a paste...all sorts of stuff

Hope you have fun with the recipe....glad you are trying it and your guests will love it!
Click to expand...

I brought it to my cluster meeting the other night & I'm making it for tonights party, ( but I'm grilling the chicken at the party:D ). I also lightened it up a bit. They are now making pasta that is less fat & calories ( Ronzoni calls it Healthy Harvest Wheat Blend) Also using fresh squeezed oranges ( with the citrus press:D ) & I use less oil. :D :D :D

Ginger:cool:
 
Gingerroot is wonderful! Go to the produce section and and look for tan gnarly roots, break off what you need. This will cost you less than 50 cents. The best way to get your tsp of fresh ginger is with the microplane adjustable grater. I have tried everything else and nothing works as well. Peel it first. When you grate it, it is going to collect on the back of the blade.
The Mandarin Pasta Salad recipe can be printed from our web site. It is found in the past Celebrations recipe cards. You may want to enlarge it when you make copies. It is easier to read.
 
Great ginger tips! I have made this pasta salad before but I just fumbled around with the ginger. I don't even think I peeled it........
 

Frequently Asked Questions

What are the main ingredients in Cooking with Ginger Root: Mandarin Pasta Salad?

The main ingredients in this salad include pasta, fresh ginger root, mandarin oranges, bell peppers, green onions, and a dressing made from soy sauce, sesame oil, and rice vinegar. You can also add vegetables like cucumbers or carrots for extra crunch.

How do I prepare the ginger root for the salad?

To prepare the ginger root, peel it using a spoon or a vegetable peeler, then finely grate or mince it. This will release its aromatic oils and flavor, which will enhance the overall taste of the salad.

Can I make this salad ahead of time?

Yes, you can make the Mandarin Pasta Salad ahead of time. It’s best to prepare the salad a few hours in advance to allow the flavors to meld. However, if you’re using fresh ingredients like cucumbers, it’s advisable to add them just before serving to maintain their crunchiness.

What type of pasta works best for this salad?

For this salad, short pasta shapes like rotini, fusilli, or penne work best as they hold onto the dressing and mix well with the other ingredients. You can also use whole wheat or gluten-free pasta if you prefer.

Can I customize the salad with other ingredients?

Absolutely! This salad is very versatile. You can add proteins like grilled chicken or shrimp, or substitute other vegetables such as snap peas or edamame. Feel free to experiment with different dressings or nuts for added flavor and texture.

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