Help! Grated Ginger

[chefmelody]

I'm doing the Dim Sum and Then Some party today, and I was going to borrow the microplane grater from my director for the demo. However, she's having to take over a show this evening, and I won't be able to get it from her. Will it work if I grate the ginger in the Deluxe Cheese Grater? Or is there something else I can use that will work? Help! I don't want to mess this up.

 

[ChefLisa]

Before I had the Microplane Grater, I pressed ginger in the Garlic Press. I peeled it first and then pushed it through. It worked great! Good luck!

Lisa

 

[kjxon]

I used the cheese grater & it worked great.

 

[pamperedalf]

almost all my parties last season were dim sum, and I always used the garlic press. Just a tip is to freeze extra ginger, and then it's not wasted. when you defrost it's softer but goest through the garlic press with ease.

 

[chefmelody]

I used the garlic press and it worked great. Thank you all! $300 show and she wants to sign, w00t!

 

[RachelNguyen]

I tried the cheese grater with ginger and it was a disaster...because the ginger is so fiberous, it got all jammed up in the grater, so I just used the food chopper and really chopped the heck out of it. That worked for me!

I am going to try the garlic press idea, though.

Also, just fyi, if you are going to be using it regularly, ginger can be left out on the counter for quite a long time. It will kind of dry out where you break it, but the flesh will stay moist for at least a week or two. (It's a root, after all!)


Love+
Rachel

 

[Yvonne]

I tried the cheese grater with ginger and it was a disaster...because the ginger is so fiberous, it got all jammed up in the grater, so I just used the food chopper and really chopped the heck out of it. That worked for me!

I am going to try the garlic press idea, though.

Also, just fyi, if you are going to be using it regularly, ginger can be left out on the counter for quite a long time. It will kind of dry out where you break it, but the flesh will stay moist for at least a week or two. (It's a root, after all!)


Love+
Rachel

I have chopped ginger for curries in the Food Chopper with great success. Any chance of the dim sum recipes - not been in our cookbooks in the UK.

Thanks, Yvonne