Do you love using fresh ginger in your cooking, but feel like at times it becomes more trouble than it's worth? When a recipe called for minced ginger, do you often find yourself turning to the ancient jar of pre-minced ginger in your fridge? If you've answered yes to either of these questions, then you need to head over to Jaden's Steamy Kitchen and read through her tips for storing, processing and using ginger.
The tip I found the most helpful was to grate up a bunch of ginger and then put the ginger out in a long strip on a sheet of plastic wrap. Roll it up in a tube, tie the ends and store in the freezer. You can either snap off a bit or re-grate it into your dish. I grew up with frozen ginger, but in my family we always just through the entire root in, which made it really difficult to peel and chop it for cooking. I do believe that this particular suggestion will inspire me to keep more ginger around (frozen in a tube) and use it in my cooking more. Thanks Jaden!
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Reader Comments (Page 1 of 1)
12-03-2007 @ 11:34AM
Allison said...
I just peel it with a spoon and grate it with a microplane. Not sure what's so tricky.
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12-03-2007 @ 12:11PM
melissa.agnew said...
That's a good idea. I actually have some ice trays with small spaces so I could use those (the trays that come with your fridge are so small for some reason).
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12-03-2007 @ 1:11PM
salsa said...
You can also keep ginger for a long time in the fridge, submerged in dry sherry. It changes the flavor a little, but it's convenient if you don't go through a lot of ginger.
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