Fresh Ginger: Peel, Freeze, Grate!
One of the tips I learned while cooking at the Culinary Institute in Napa Valley was one that involves fresh ginger.
I love cooking with fresh ginger, and I use a ton of it. But it sure is a pain to peel around the knobs. I’ve also found that if I buy a big root of it, some always goes to waste when I leave it in the vegetable drawer.
-You can peel ginger by scraping it with the back of a spoon, but my favorite way is to use a peeler.
-Here’s the cool thing about a big hunk of peeled fresh ginger. After using the entire root, pop it in a Ziploc bag and place it in the freezer door (or a place of easy access).
-When it’s time to use, pull out and grate (while frozen), and then place it back into the freezer.
I used ginger a lot during my holiday cooking, and this method was awesome!
Do you use fresh ginger and how do you peel and preserve it?
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...