Ginger root is a delicious aromatic addition to many a dish. However, it also tends to be one of those ingredients that you discover in the back of the vegetable drawer of your refrigerator and think to yourself, “Huh, forgot that was in there... Oh, my spare keys!”
It’s hard to get just the right amount of fresh ginger from the grocery store, so you almost end up with too much. Here’s how to preserve it for later use. First, go ahead and peel all the woody stuff off the outside. You could use a knife, but you’ll end up throwing away more than you leave behind.
Some people use a vegetable peeler for this operation, but I’m always worried I’m going to take off a knuckle. A safer method is using a plain old ordinary spoon from your silverware drawer. Not only is it safer, but it removes a thinner layer at a time, allowing you to leave more of the good stuff intact.
Next, toss the peeled ginger into a freezer bag, seal it up nice and tight, and drop into the ice box for the next time you need it. All you have to do now is pull out the frozen block of ginger and attempt to mince it… eh, not so easy. Well, we could let it sit out and thaw and get mushy on the counter… eh, takes too long, and ew. Here’s the ticket: a hand zester. You can run the frozen ginger root along these tiny little razor blades and get just enough flavor for whatever you’re making.
A follow-up from last week...
This past weekend, my blog post provided you with some insight into the wonders of garlic scapes. Since that post went public, I have spliced together footage from a recent Cookin' with Kibby LIVE! demonstration that took place at the Union County Farmers Market in which I covered the same subject matter - only this time, with drawings!