It's been awhile since I used ginger in a recipe -- when I cut into a piece, the ginger had a yellowish tinge. Not sure if that is what it usually looks like, I thought it was more whitish. Hmm, but now that I think about it, I have some powdered ginger that is yellow/gold so maybe it was ok. Just seemed that different parts had different coloring when I sliced thru so wasn't sure.
So since I am posting, I read that a quick way to mince ginger was to use a microplane. Any good tips on how to peel (I just cut away) and dice up. Or it the good ol' knife really the way to go.
I don't know how long it keeps in the frig. I just tossed the ginger in the freezer -- not sure how hard it will be to cut off a piece but we'll see. It was a fairly large piece, so no way could I go thru all that keeping it in frig.