- You can freeze fresh ginger! Simply drop the root in a ziploc bag, seal, and toss in the freezer. I've started breaking up the fresh ginger into 1- to 2-inch size chunks before freezing; then I can pull out a smallish chunk whenever ginger is called for in a recipe.
- Frozen ginger is easy to peel--sort of shave off the skin with a sharp knife.
- To do pretty much anything except slicing it, I use a small microplane on the frozen, peeled ginger. This is cold work on your fingers, but it quickly and easily gets the ginger into a good state for use in stir-fries, salad dressings, and the like. It will burn soon if you saute it in this form; add to a hot skillet just before you add the rest of the ingredients.
- To slice ginger, start with a peeled, frozen chunk and just slice away!
- Fresh ginger is potent stuff--warn anyone who might be eating a dish in which it's sliced instead of minced finely.
Tuesday, June 16, 2009
Ginger: Tips and Tricks
I used to use powdered ginger in everything, thinking the fresh stuff was too much effort. Not only have I been won over fully to the taste difference of using fresh ginger, I've discovered some tips and tricks that make it easier to prepare.