Fresh ginger question

[Goin' Coastal]

I haven't used fresh ginger much, but last night I made a maple glazed salmon and used it. I grated it on the smallest side of my box grater, but it really didn't work very well. I think 3/4 of it stuck to the grater! Is there a gadget that grates it easily? Can you use a garlic press for it? And then, how do you store the ginger root? Freeze it? Do you peel it first? How long will it keep in the refrigerator? Thanks!

[mbrogier]

I've heard of people freezing ginger. I just refrigerate it. I cut off any dried up parts when I go to use a new piece.

I use a microplane to grate up my ginger. Everything wipes off the microplane, and you don't get any of those little ginger fibers sticking out.

[gertdog]

I also use a microplane grater to grate ginger. It grates particularly easily when it is frozen. I also find it easier to peel when frozen.

I buy a large hunk of ginger at the grocery store and keep it in the freezer- it keeps for months and months that way.

[Canice]

I think the best way to peel it is to use a simple teaspoon; just scrape the skin off with the edge of the spoon and grate. And a microplane is definitely the best tool for that; as mbrogier said, it comes out soft and juicy without fibers and getting stuck.

I don't freeze or refrigerate it as I only buy what I need - just break off a knob and fork over my 14 cents for it, or whatever. But I use a lot more at DBF's house, and I keep a jar there of "minced" (it's not minced at all, but soft and pulpy like the microplaned stuff) ginger in the fridge, though the only brand I will buy is The Ginger People; for some reason that is the only jarred stuff that is exactly like fresh to me. HTH!

[Peggy]

I buy it in the jar and that's what I usually use, unless the recipe calls for a slice of ginger. Just can't deal with grating the fresh stuff!:o

Peggy

[funniegrrl]

I always have a knob of fresh ginger around. If I know I'll be using it up in the space of a week, it stays in the fridge. If I need to keep it longer, it goes in the freezer.

I usually peel it (spoon method if it's not frozen, sharp knife if it is), but I have seen plenty of TV chefs use it unpeeled. I don't grate it for everything -- some dishes need it chopped or sliced -- but if I do grate it, I use a microplane. Admittedly, I've only had the microplane recently, before that I just minced it if the recipe called for "grated."

[Chris415]

I too always have fresh ginger in the house, but I never grate it. Instead, I just cut off the sides and mince it. Usually it's cooked with garlic, so I just mince them together! :)
Chris

[JackieO]

There was a thread about this not too long ago -- and I stole a tip from someone about storing fresh ginger in a container with dry sherry and keeping it in the fridge. The sherry adds flavor to the ginger, and the ginger-tinged sherry can be used in sauces and marinades. Yum. :cool:

[doggerham]

I've seen ceramic ginger graters, but I use a microplane....carefully....

I also peel the ginger using the edge of a teaspoon -- so much easier than a vegetable peeler, and safer. I learned that in an Indian cooking class.

[cherylopal]

a big thank you to everyone! i've been on and off these boards as time permits (and dh was on south beach for a while). i remembered someone saying that they could peel ginger with chopsticks- well i tried very unsuccessfully :rolleyes: but found this thread. it worked like a charm- i am loving using ginger instead of dreading it. i'm making burmese pork curry from the curry book also recommended on this board. you all are great and in light of another thread just wanted to say thank you!

[Middydd]

I usually peel it then squish it through my garlic press. Works very nicely.

[Diane B.]

I also microplane, then freeze leftover. I usually peel it but that's most important in a transparent dip, etc., where otherwise you'll see lots of brown particles in the dip.

I heard a tip once about grating if you don't have a microplane (btw, those ceramic things don't work worth a darn, as far as I can tell). It was, I think, something like covering your grater with a sheet of plastic wrap, grating, then removing the plastic wrap with all the ginger still attached??


I used to hate fresh ginger (something about the "perfumy" smell), but now love the stuff!!

Diane B.