Written by: Food52
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9 Comments
mcs3000
July 11, 2011
Genius - thanks. Always struggle with peeling ginger. Love everyone's ideas for storing ginger.
NancyEddy
July 10, 2011
If you peel more than you can use, put the leftovers in a jar and fill it with sherry--then refrigerate. (I learned this from my Chinese cooking teacher years ago.) The ginger-sherry liquid can then be added to stir frys.
thekoshertomato
July 10, 2011
I am on the fence with the whole spoon thing.
I feel like the spoon is a good idea in theory - but it is much faster (in my opinion) to use my rapid peeler down the flat sides of the ginger and then I save those little knobs (to crush and release the essential oils) in my marinades along with crushed garlic. Or I sometimes use them just to infuse flavor in other things, such as simple syrups or tea.
I posted a bit here http://www.thekoshertomato.com/2010_11_01_archive.html
and maybe I was harsh, but I guess there are just different ways of doing things for different people? Who cares, when you get that beautiful fragrant ginger smell around you!
I feel like the spoon is a good idea in theory - but it is much faster (in my opinion) to use my rapid peeler down the flat sides of the ginger and then I save those little knobs (to crush and release the essential oils) in my marinades along with crushed garlic. Or I sometimes use them just to infuse flavor in other things, such as simple syrups or tea.
I posted a bit here http://www.thekoshertomato.com/2010_11_01_archive.html
and maybe I was harsh, but I guess there are just different ways of doing things for different people? Who cares, when you get that beautiful fragrant ginger smell around you!
Helen's A.
July 8, 2011
I usually keep my ginger in the freezer in a zip top bag. I usually end up grating it on the microplane, peel and all. This is a great idea for the times when I use fresh ginger. Thanks!
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