Friday, June 5, 2009

More Saving on Seasonings



Last week I wrote about saving on spices like garlic salt and onion salt. This week I'm continuing the theme of seasonings, to talk about fresh ginger and compound butters.

I like using fresh ginger when I make stir-fry dishes, but I don't like paying $4/pound and using only a teaspoon or two of it. My solution is to freeze it. After I cut off the portion I need, I wrap the rest (unpeeled) in plastic wrap, then overwrap it in foil. I mark it with the date and freeze it. When I need fresh ginger again, I don't thaw it, but peel a section and grate it directly from the frozen piece.



In my menu plan a few weeks ago, I mentioned corn on the cob with chive butter. I mixed more than we needed for dinner, so I could freeze the rest. I transferred it to a sheet of wax paper, shaped it like a log, and rolled it up. I sealed that in a freezer bag (marked and dated) for freezer storage.

For more Frugal Fridays ideas, click over to Life as Mom.

7 comments :

  1. That sounds yummy! Thanks for sharing!
    ~Liz

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  2. I haven't made flavored butter before so I'm off to check out your chive butter recipe!

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  3. Thanks for the tip on freezing ginger. I freeze fresh herbs like parsley but had no idea the ginger would keep in the freezer also.

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  4. Thanks for the idea. It had never occurred to me to freeze ginger before.

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  5. Great ideas, Melissa!! Would you believe i've never used ginger?? I bet you think I live in a cave, don't you? LOL!

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  6. Oh, yum! I love flavored butters but haven't made any in ages. I'll have to try your idea on ginger, too as normally it is the dried kind.

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  7. Yummo! I'd like to try that! I've been trying new rubs for meats and really like it. I'll have to try herbs for veggies now. :-)

    Thanks for your comment on my blog about the haircut. I have a lot of room for improvement but the haircuts get by. :-)

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