Welcome to Tips & Techniques at startcooking.com…I’m Kathy Maister.
Ginger is an odd shaped root that is not as unusual or exotic as you might think.
Ginger has a distinctive flavor with a bit of a sharp kick.
For sauces, marinades and stir-fries always use fresh ginger.
When you buy fresh ginger…be sure it is shiny, plump, smooth, and unblemished…not withered or wrinkled.
If you break off a knob, the texture should be firm, crisp and have a fresh, spicy fragrance.
To remove the skin from fresh ginger, peel with a vegetable peeler, paring knife… or with a spoon.
There are a variety of ways to cut ginger.
It can be grated….
….minced…
…sliced…
Or cut into thin strips.
To store uncut ginger…wrap it tightly in plastic wrap and it should keep about 3 weeks in the refrigerator.
Or you can freeze whole or cut ginger for up to two months.
Don’t bother to defrost it…you can just grate off what you need while it is still frozen!
Cheers!
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