Saturday in Bev's Kitchen

Tip for Grating Ginger

Do you use fresh ginger?  I didn't for a long time for several reasons.  One being that I wasn't that fond of the strong taste of the powdered ginger spice and thought that fresh would be even stronger.  However I found out that fresh ginger has a more pleasant taste than the powdered. When I started to use the fresh ginger, I became frustrated because I found it hard to grate- even when I used the recommended rasp like the one pictured, it went stringy and I ended up with ginger juice rather than finely grated ginger. I also found that even if I refrigerated it, the ginger would go bad before I had a chance to use it all.

Then I heard about freezing it.

 

 When frozen, it is easy to peel with the back of a spoon or a paring knife and when you rub the frozen ginger over the rasp you end up with fine gratings just perfect for your stir fry or curry.  Grate as much as you need for your dish, then pop the rest of the whole ginger back into an airtight plastic bag and return it to the freezer until you need it again. Try this the next time you buy ginger.

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