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Step 4Ginger glaze
All that ginger juice should now be staring at you, making you nervous. Sip some of it and when your nostrils finally return to their normal size, decide that it would be really good with a whole lot of sugar.
For every one part of ginger juice, add somewhere between 3 to 4 parts sugar. Reduce over low heat just bringing it to a simmer. Be careful not to burn it or to boil it over. Once all the sugar is in solution let it cool.
If it's not thick enough, try adding some corn starch or potato starch. Remove some of the liquid, cool it and add the starch. Once dissolved, add the mixture back to the hot liquid. If you add the starch directly to the hot liquid you run the risk of it forming chunks that are nearly impossible to dissolve.
A four to one ratio yields a glaze a little gritty. Try for just under gritty, but super-saturated with sugar.
For every one part of ginger juice, add somewhere between 3 to 4 parts sugar. Reduce over low heat just bringing it to a simmer. Be careful not to burn it or to boil it over. Once all the sugar is in solution let it cool.
If it's not thick enough, try adding some corn starch or potato starch. Remove some of the liquid, cool it and add the starch. Once dissolved, add the mixture back to the hot liquid. If you add the starch directly to the hot liquid you run the risk of it forming chunks that are nearly impossible to dissolve.
A four to one ratio yields a glaze a little gritty. Try for just under gritty, but super-saturated with sugar.
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