Quick tip: Prepping Ginger
September 8, 2010
If you want to make things really easy on yourself, prep your ginger in advance. When you get home from the store, use a spoon to scrape the skin off of the ginger. This removes only the peel, without wasting the meat of the root (note: it works best with really fresh ginger; if your ginger is a bit older, you might still need to break out the paring knife). Then, pop the root into a freezer bag, label it “ginger” (because you’ll get it confused with horseradish later on), and stick it in the freezer. Now when your recipe calls for grated ginger, bust out the microplane, grab your ginger from the freezer, and zest away. Soooo much easier than mincing by hand with a knife!
does using a regular peeler take off too much?
Eh, I have an aversion to the peeler, because I use it with reckless abandon and am much more likely to hurt myself with it than a knife 🙂 I reserve it for carrots and butternut squash. I would think all the knobs with the ginger would be a pain with the peeler, but I guess not?
hey man, nice blog…really like it and added it to bookmarks. keep up with good work
i now realize i need a “microplane”
It’s one of those things that I find hard to live without in the kitchen. It is always in the dishwasher. I guess every dish we make either has cheese, ginger, or zest!