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Post by Spongemom Scrappants on May 1, 2022 17:41:30 GMT
There are so many talented cooks here, I’m hoping one of you has a tip for me. Is there anything that makes it easier to peel and grate fresh ginger? A tool or some helpful hint?
My mother is living with us now and ginger has always been one of her favorite flavors. I made a shoyu salmon with veggies in the instant pot the other night that used a good bit of fresh ginger. And I’m making a ‘fresh ginger cake’ this afternoon that called for four ounces of it.
It’s hard to peel due to the knobbiness and gets stringy when you grate it. I’d love to know an easier way to work with it.
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Post by JoP on May 1, 2022 17:47:14 GMT
My tip is to use a teaspoon to peel it - use the bowl end.
I then tend to cut off the desired weight crush it with a heavy knife and finely chop through
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Post by busy on May 1, 2022 17:51:11 GMT
Agree with a spoon to peel and I use the finest Microplane to grate and don’t get any stringiness.
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Post by Darcy Collins on May 1, 2022 18:00:02 GMT
I use an extremely sharp vegetable peeler with no issues.
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Post by Spongemom Scrappants on May 1, 2022 18:02:17 GMT
Now that you mention it, I should have remembered the using the spoon. I just grabbed my vegetable peeler out of habit. Thanks!
I’ll try the fine chop method and the microplane both. I was using a fairly coarse grater so that may have been an issue as well.
Anyone else have any ideas?
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Post by lucyg on May 1, 2022 18:04:36 GMT
I use crushed ginger in a jar. It tastes damn near like fresh, without the hassle. It’s similar to crushed garlic in a jar (which I also use, because I hate having garlic smell on my hands), and requires refrigeration after opening.
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Post by Linda on May 1, 2022 18:14:42 GMT
I use crushed ginger in a jar. It tastes damn near like fresh, without the hassle. It’s similar to crushed garlic in a jar (which I also use, because I hate having garlic smell on my hands), and requires refrigeration after opening. yes except I buy mine in a tube - MUCH easier and I never grate my fingers that way |
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Post by Rainy_Day_Woman on May 1, 2022 18:15:07 GMT
I use a knife to peel and then microplane.
I also keep a jar of minced, for when fresh isn't wildly important.
My mother-in-law always sends my husband home with copious bulbs of ginger. Not sure why, but I am always overflowing with it. She went home to India for two months, and for the first time in 17 years, I went grab ginger, AND I DIDN'T HAVE ANY. I have taken my ginger dealer for granted!
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Post by Flowergirl on May 1, 2022 18:29:07 GMT
I use crushed ginger in a jar. It tastes damn near like fresh, without the hassle. It’s similar to crushed garlic in a jar (which I also use, because I hate having garlic smell on my hands), and requires refrigeration after opening. If you have garlic smell on your hands, rub them over something made of stainless steel. I always use my faucet. Idk know the science of why it works, but it does. |
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Post by ntsf on May 1, 2022 18:40:37 GMT
I just use a knife to chop off peel, then cut up in tiny bits. I don't try to grate it.
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Post by Basket1lady on May 1, 2022 18:47:46 GMT
I have several of the inexpensive Pampered Chef knives—the small ones with the flexible blades. I think they are about $3-4. I like them because it’s easy to get the small blade around all the nooks and knobs. Then I use a micro plane to grate them. There’s nothing like the taste of fresh ginger!
I freeze any of the remaining peeled pieces that I don’t use. They grate easily, even when frozen.
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Post by Restless Spirit on May 1, 2022 18:51:19 GMT
Freeze the fresh ginger root in an airtight Ziplock bag or other container. For grating, Peel the needed amount with a sharp paring knife. Grate as much as needed with a micro-planer. For slicing, remove from freezer and thaw before slicing. Ginger root will keep for months in the freezer.
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Post by cmpeter on May 1, 2022 18:58:44 GMT
I buy the frozen fresh cubes of ginger from Trader Joe’s.
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Post by Spongemom Scrappants on May 1, 2022 19:12:02 GMT
My mother-in-law always sends my husband home with copious bulbs of ginger. Lucky you! I have several of the inexpensive Pampered Chef knives—the small ones with the flexible blades. I think they are about $3-4. I do still have a few of those knives. Good idea! Ginger root will keep for months in the freezer. Good to know. |
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Post by bc2ca on May 1, 2022 19:18:09 GMT
I usually get nice big chunks of thin-skinned ginger, just cut off the bottom and don't worry about peeling. Any course skin tends to stay on top of the grater while the pulp and juice drop through. I love using this Oxo Grater for ginger. |
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Post by Skellinton on May 1, 2022 19:19:19 GMT
I am another who freezes and uses a microplane.
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Post by Skellinton on May 1, 2022 19:21:49 GMT
Also, for a ginger cake I like to add finely chopped crystalized ginger for extra oomph and that way I can get away with using powdered ginger instead of grating enough fresh.
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Post by Spongemom Scrappants on May 1, 2022 19:28:33 GMT
Also, for a ginger cake I like to add finely chopped crystalized ginger for extra oomph and that way I can get away with using powdered ginger instead of grating enough fresh. Another good idea. I had some crystallized ginger from Penzey's but I think I used it all up. |
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Post by MissBianca on May 1, 2022 19:40:06 GMT
When I make my curry soup I peel with a good small paring knife and chop the ginger into chunks then run it through my food processor, it doesn’t get stringy that way.
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Post by littlemama on May 1, 2022 19:50:07 GMT
I use crushed ginger in a jar. It tastes damn near like fresh, without the hassle. It’s similar to crushed garlic in a jar (which I also use, because I hate having garlic smell on my hands), and requires refrigeration after opening. I get the ginger in the squeezeable tube and the garlic in the huge jar |
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Post by lucyg on May 1, 2022 19:54:52 GMT
I buy the frozen fresh cubes of ginger from Trader Joe’s. ooooh! I like that idea. |
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Post by Spongemom Scrappants on May 1, 2022 20:06:24 GMT
When I make my curry soup I peel with a good small paring knife and chop the ginger into chunks then run it through my food processor, it doesn’t get stringy that way. Another good idea! I knew you all would come through. |
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Post by sabrinae on May 1, 2022 20:14:30 GMT
I’ll second the micro plane. I use a fine one and grate. I peel with either a spoon or small paring knife.
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Post by SallyPA on May 1, 2022 20:17:43 GMT
I love it too! I keep a big hunk in the freezer. When I need some, I just use a paring knife to scrape off the peel only on the part I’ll use. Then use a microplane grater. There are no strings this way. Then stick the hunk back in the freezer for the next use. I have used the ginger in the tube sold in the produce section and like that too, but it is so inexpensive to just buy the hunk.
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Post by kamper on May 1, 2022 21:28:14 GMT
I use a paring knife to peel it and a ceramic grating plate. The fibers tend to collect on the tines of the plate. |
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peabay
Prolific Pea
Posts: 9,613
Jun 25, 2014 19:50:41 GMT
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Post by peabay on May 1, 2022 22:58:23 GMT
Agree with a spoon to peel and I use the finest Microplane to grate and don’t get any stringiness. ditto. |
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Post by tenacious on May 1, 2022 23:02:31 GMT
Do you have an Asian market near you? My biggest fresh ginger tip is to buy it at an Asian market. You will die when you see the difference in the ginger they sell there vs. a regular grocer. It is less knobby, super fresh and crisp (not fibrous) the skin is paper thin and easy to scrape off with the back of a spoon.
The stuff they sell in the grocery store is really hard to work with, so, now I almost exclusively buy it at Asian markets. Other things I buy there are peeled fresh garlic, green onions, baby bok choi. All superior from the Asian market.
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Post by beaglemom on May 1, 2022 23:03:45 GMT
Trader joes frozen cubes of fresh minced ginger.
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Post by iamkristinl16 on May 1, 2022 23:10:58 GMT
I use a garlic press from pampered chef. I don’t peel it at all. Just cut off a chunk that will fit into it.
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Post by monklady123 on May 2, 2022 0:13:36 GMT
My tip is to use the squeeze kind in the bottle.  It's not dried, it's actual ginger but already all crushed up. Yeah, I realize that's not an answer to your actual question. I had the same problems with fresh ginger and when I discovered this product I never looked back.  |
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It's not dried, it's actual ginger but already all crushed up. 