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too much ginger in recipe

 
 
Reply Wed 18 Nov, 2009 06:31 pm
ideas instead of starting over
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Type: Question • Score: 4 • Views: 3,722 • Replies: 7
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Cycloptichorn
 
  1  
Reply Wed 18 Nov, 2009 06:32 pm
@thunter95,
thunter95 wrote:

ideas instead of starting over



Suck it up and eat it anyway

Cycloptichorn
0 Replies
 
boomerang
 
  1  
Reply Wed 18 Nov, 2009 06:33 pm
Depends on what your cooking.
0 Replies
 
ossobuco
 
  1  
Reply Wed 18 Nov, 2009 07:43 pm
@thunter95,
First time I tried to make saag paneer on my own it was a bombast of ginger and I had to throw it out. In that case the balance is tricky, as good saag panaeers are pretty gingery.

Next time, I just used another recipe..

You might consider using what many do when there is too much of something, depending on the dish, that is, add potatoes. I'd guess rice might help as well.

In the meantime, welcome to a2k.

0 Replies
 
Butrflynet
 
  2  
Reply Wed 18 Nov, 2009 09:01 pm
You don't say what type of dish you are preparing so it is difficult to give suggestions without knowing if we're talking about a sweet or savory dish. You might check out the suggestions in this old topic about the same problem and see if any of the suggestions match up to the type of recipe you've prepared.

http://able2know.org/topic/38255-1

For the rest of us, that old topic will be a walk down memory lane with several posts from Cavfancier.
Ceili
 
  1  
Reply Wed 18 Nov, 2009 10:53 pm
@Butrflynet,
I miss him.
msolga
 
  1  
Reply Wed 18 Nov, 2009 11:08 pm
@Ceili,
All of us do, Ceili.

Sigh.

So much.

An outrageously premature & beyond comprehension death. Sad
ossobuco
 
  1  
Reply Thu 19 Nov, 2009 10:10 am
@msolga,
Yes to that.
0 Replies
 
 

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