11 replies to this topic

[rotuts]

I don't use fresh ginger that often, so to keep it usable longer I freeze it. I look for a plump 'hand', rinse it and pat it very dry and toss it into a plastic bag, remove what air I can and freeze it.

When I need ginger, I take the frozen un-peeled ginger and grate it with various Microplanes. I plane the exposed area and toss that to get to the 'fresh' area that doesnt have 'freezer burn.'

today I was going to use a fair amount of ginger in various SV dishes Im setting up, so got a fresh 'hand.' Cut off a piece and tossed the rest in the freezer.

Low and behold the fresh did not grate well at all, but I had a small frozen piece that saved the day.

Didn't know this until now!

Edited by rotuts, 27 June 2012 - 10:40 AM.

[Darienne]

The "grating frozen ginger" so excellent that I never grate fresh any more.

[rotuts]

Yes indeed. And I found this out a long time ago by 'default'

[haresfur]

I usually shave frozen ginger with a knife. Even with my crappy knives I can get wicked thin bits.

[rotuts]

try a microplane!

[haresfur]

try a microplane!

A knife is easier to clean! (and it's probably already dirty).

[Snadra]

I always use a micro plane for ginger and garlic - no problem if you rinse immediately.

Is the grating issue due to fibrous ginger? I've never tried to grate frozen ginger before. Can you tell the difference in the finished dish? I'd like to not waste so much of it, that's for sure.

[rotuts]

when i tried to grate the ginger fresh, it didnt cut so much as got crushed. this was with a sharp micro-plane. I was surprised. The frozen ginger with the same micro-plane grated perfectly. You vary the size of the 'grate' by the size of the micro-plane. I leave the skin on as it protects the ginger while frozen, and it gets added in the 'grate' You just plane off the exposed frozen end and toss until you get to 'fresh frozen' ginger.

I cant tell any difference in the dish. If you want larger chunks, then you use your knife.

[sparrowgrass]

I always use frozen, and can't tell any difference from fresh.

[Crouton]

I always keep ginger in the freezer in a zip-loc bag and microplane it when I need it...

[rotuts]

thanks for the tip on freezing garlic. Ill add that to my Frozen Menagerie !

which of course, means what else works well frozen // grated?

[Shalmanese]

I usually use too much garlic per meal to bother with the freezing + grating. If I want a really fine puree of ginger, microplaning from fresh gives me that.

Galangal, obviously since it's a close cousin of ginger. I freeze but don't grate lemongrass and kaffir lime leaves as well. The one exception to frozen ginger is when I use slices in a broth that are later removed. Slicing frozen ginger is too much of a pain so I get fresh.