I want to know how to create a product that was common some decades ago. Ginger bread/cake with preserved ginger and no heat. Not just low, but none at all. And with a strong ginger flavour. Ginger flavour as entirely distinct from ginger heat. So, how can I make ginger cake with strong ginger taste and ginger pieces, but no heat?
I have tried going back to old recipe books, but nothing in there seems to make a difference - suggesting that it might even be the kind of ginger available. I did hear tell of soaking the ginger to remove the heat. But, when I tried it - it removed the flavor as well.
I give some context below - that is not strictly required for the question.
Some decades back, I liked gingerbread, chocolate ginger, and preserved ginger. Gingerbread had zero heat. My mother could bake it, her mother could bake it, I bought it frequently in the shops after I left home. I am thinking that, given the "weird suggestion" comments that it is a lost art. But, I hope that someone out there has the technique in their head.
Chocolate ginger and preserved ginger had a little heat. But over time I found that everything with ginger got hotter and hotter. Even ginger cake that I purchase today has heat. Ginger biscuits (the hard kind) have heat. And so on. I wonder how this can be avoided. I would like to bake ginger bread with strong ginger taste and no heat.
Yes, I did consider the possibility that my taste had changed. The totality of my experience on this precludes that conclusion. For example, I know that for some time I could hunt down preserved ginger without heat and I could tell the difference by looking at it.
