Guest guest Posted April 9, 2008 Report Share Posted April 9, 2008 How to Prepare and Store Fresh Ginger Fresh ginger root is one of those ingredients where the dry, spice-rack only vaguely resembles the fresh product … once you become familiar with the taste of fresh ginger, you will scoff at the powdered! Most grocery stores now carry fresh ginger root in the produce section – the root resembles gnarled, stubby toes, pale beige in color. Look for roots that are plump with smooth skin – shriveled ones indicate old age … not a desirable quality. Store, unwrapped, at room temperature, or in a zipper bag in the freezer. Ginger root is best kept whole until just before using. Remove peel with a sharp knife – most peelers will not make it around the knobs and nubbins. Because of its potency, fresh ginger is usually thinly sliced, minced or grated for cooking. Special ginger graters exist, but a rasp or plane grater is infinitely more effective. Long and narrow, plane graters come in several grades from very fine to coarse – a fine or medium grade will also work well with other foods like cheeses and firm vegetables like turnips and carrots. They are exceptionally sharp, watch out for your knuckles Minced and grated ginger root are interchangeable in recipes. Quote Link to comment Share on other sites More sharing options...
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