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Help! Grated ginger

chefmelody

Member
Feb 6, 2006
466
0
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

Advanced Member
Jan 19, 2005
868
0
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
 

pamperedalf

Senior Member
Silver Member
Nov 3, 2005
2,880
1
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

Member
Feb 6, 2006
466
0
I used the garlic press and it worked great. Thank you all! :D $300 show and she wants to sign, w00t!
 
R

RachelNguyen

Guest
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

Member
Mar 27, 2005
84
0
RachelNguyen said:
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
 
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