Mincing Ginger

[MicheleF]

Ok...so I am new to all of this cooking stuff so don't laugh....I attempted to mince ginger in my garlic press. I ended up with a small amount of ginger and a good bit of "ginger juice". What should I have done?
http://www.cookinglight.com/bbs/confused.gif

[goldilocks]

michellef-

after you peel the skin off the ginger, you can just chop it up and add to your dish. or use the really fine side of your cheese grater and grate the ginger on it. i also saw a trick with ginger where you cover the small holes of the grater with plastic wrap, then grate the ginger over it, and then scrape off the ginger from the plastic and add to the dish. hope these tips help you.

[mightyh]

I am no expert on ginger, but can tell you what I do and it seems to work for me. NOTE: I have never seen this recommended in any cooking book, so it's probably "wrong." Oh well. http://www.cookinglight.com/bbs/smile.gif

I freeze my ginger (cause I almost never use the whole thing).... then take it out when I need it and peel part of it with a veggie peeler. Then, as the yellow part is exposed, I just peel shreds of ginger (frozen, so they peel off easily) and mince them if I want a smaller size. Usually I don't even bother mincing any further.

I also have one "authentic" Chinese cookbook that states that the Chinese do not peel their ginger ever. So sometimes I skip the peeling step and you end up with more "bite" in your dish. Depends on your taste, I guess.

[Colleen]

Michele,
I have done the same thing, don't feel bad. I usually either grate my ginger now or cut it up really fine.
goldilocks, wow, I have never heard that idea about putting plastic wrap over the holes. I wonder how that would work. I could see how it might make it a lot neater, or a lot harder, if that makes sense. I may have to try it.

[RobinC]

I peel the ginger then grate it with my handy Microplane zester. http://www.cookinglight.com/bbs/biggrin.gif

[Beth Y]

There are gadgets called ginger graters, which are easy to find in cooking stores. That is what I used to use. They are similar to the grater covered with plastic, I guess, without the potential for plastic sliding and shredding everywhere. Ask at your local cookware shop.

HOWEVER, like mightyh, I have found the wonder of freezing ginger. Not only does it save wasted ginger, since you never seem to use all you buy, but it makes the ginger much easier to work with. Frozen, it is so much easier to peel, slice, shread, mince, etc. Try it.

[sunbrie]

I put plastic wrap over my grater to grate ginger and orange and lemon peel. It works well because nothing gets stuck in the little holes of the grater. However, I do want to buy the gadget(can't remember the name!) CL suggested from the hardware store. CL said with this gadget the rind or ginger grates drier. With the plastic wrap trick, the rind or ginger is wet and sticks to your hands and everything else.

[BethR]

I use a food chopper to mince my ginger, because I just don't have the patience to mince by hand with a knife. Mine's from Pampered Chef. I peel the ginger and slice it maybe a quarter inch thick. Put it in the food chopper, whack it about 15 times and it's ready.
Beth http://www.cookinglight.com/bbs/smile.gif

[Teresa]

I have used bottled chopped ginger with great results. So much easier and cleaner!

[Marcie]

I second the bottled ginger suggestion. Nothing is easier than just spooning out the amount you need! It lasts a really long time in the fridge, too. My store carries it in the produce section next to the bottled minced garlic.

[Karenf]

I'm surprised no one mentioned this?? I mince fresh ginger in the mini-food processor.

[food girl]

I use the hardward tool, a rasp. It works much like the small, ceramic "ginger graters" you see in gourmet shops.

While we are sharing tips, I found a great way to cut butternut and acorn squash. You use those cheap, plastic pumpkin-carving tools. They work much better that a sharp or serrated knife.

Lisa