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Speed technique: Freezing ginger

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I like to keep a knob of ginger on hand, but I often don't use it all up before it starts to shrivel up and lose its potency. Last week a friend gave me a whole bag of ginger and I knew there was no way I could use it in time, so I consulted the Japanese books on freezing and found that ginger can be frozen both sliced and grated. An ingenious way to store grated ginger is to form it into a long, skinny cylinder in plastic wrap, and freeze it. When you're ready to use some, just break or cut off as much as you need and return the rest to the freezer! Convenient for adding quick flavor to a dish that you're cooking for a speedy lunch or dinner.

Frozen grated ginger

I have a couple of special ginger graters, but a Microplane rasp-type grater also does an okay job. Ceramic ginger graters (like this and this) and metal ones below do produce a nicer, silkier product without the fibrous strings, and collect the juice in a little reservoir in the grater. Worthwhile if you grate a lot of ginger, otherwise don't sweat it.

Grating ginger for freezing       Grated ginger wrapped for freezing

You can also freeze pre-sliced (or julienned) ginger. Just peel and slice, wrap tightly in plastic wrap, and freeze in another container (freezer bag or plastic container like tiny Tupperware) to prevent freezer burn.

Cutting ginger for freezing       Sliced and julienned ginger for freezing

Tip on peeling ginger: use the edge of a spoon to quickly and easily scrape off the thin peel without wasting ginger.

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Comments

(Anonymous)
May. 23rd, 2007 08:39 pm (UTC)
same for garlic
You can do the same for garlic. Just mince the garlic and store them in a ziplock bag or plastic wrap, and store in freezer. I have a tuppleware in the freezer to store all these frozen condiments wrapped in plastic wrap. Take a tiny amount out every time you need to use it.
ss_biggie
May. 24th, 2007 08:37 am (UTC)
Re: same for garlic
Right you are! The freezing books say that it can also be frozen whole, sliced, chopped or grated, with different freezing tips for the different forms. I should probably do a post on that -- sounds convenient.