Using Fresh Gingerroot: A Beginner's Guide

[pkd09]

I have never used fresh gingerroot. Can someone please tell me what to do if I need it in a recipe? How embarassing!!!!

 

[h_simcox]

Don't worry, you aren ot alone! I just used it for the first time on Sunday night. I followed the directions, peel and finely chop with food chopper. That is all I know!

 

[amya]

Don't worry. You're not the only one. I actually avoid recipes that call for ginger.

 

[soonerchef]

I love ginger in the recipes, yummy! I usually peel the ginger root with the Quick Cut Paring Knife and then cut into small pieces and press in the garlic press, the juice is what is really important in most of the recipes.

Another tip for those of you who might not know...when you go to the grocery store and you see the huge ginger roots, you don't have to buy the whole thing...just break off a piece that is the size that you need and purchase that!

 

[Chefweezie]

Fresh ginger is yummy! You can chop it with your food chopper or grate it with microplane grater- peel first either way. You can also crunch it with your garlic press (scrape off peel first), you'll get juice. I chop what's left in the press in food chopper cup and add to recipe.
You can also freeze fresh ginger. That's what I usually do because my grocery doesn't always have good fresh ginger. Scrape peel first and freeze in plastic wrap. The only bad thing is that it becomes kind of stringy when it's been frozen and can only be grated. HTH.

 

[Chef Kearns]

I don't peel first when I use the garlic press. It works just like it does with garlic, the skin is left behind. I get some pulp and lots of juice when I use the garlic press. I hate working with ginger any other way. It is soo small and such a pain in the butt to work around the knobs in the ginger. I like to just pop it in the garlic press and have at it.

Chefweezie--Question...did someone tell you to scrape it first before freezing? Because everything I've heard says to leave the skin on until you are ready to use it and that includes to freeze it (according to Emeril and Rachel Ray on the Food Network)

 

[lacychef]

Don't worry. You're not the only one. I actually avoid recipes that call for ginger.

I had to laugh when I read this I've avoided this ingredient also, but am thinking of trying it. I want to try the recipe for the mandarin pasta salad I saw here the other day. I think it had gingerroot & sounded yummy! I guess we all have to step out of our comfort zones sometimes!

 

[Chefweezie]

I've just always scraped the skin off before putting it in the freezer and I cut it up into usable size pieces.....I think maybe my brother suggested removing the skin. How does it do with the skin on? Do you think removing the skin affects the flavor?

 

[WendyAebi]

Here's a fun fact for your shows--Fresh ginger is a major aphrodesiac. I would always mention that when doing the potstickers last fall. Of course, in that recipe if you put too much ginger in, you'll ruin the balance of flavors, so I always had to tell them not to overdo it or you might kill somebody. When they laughed, I would act confused and then say, "NO! I meant the flavor!!"