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Pro tip: I froze my ginger root and now I grate it straight into the pan like dust
I kept buying that knobby fresh ginger for stir fry and half of it would go soft in the crisper drawer before I got back to it. Last Tuesday I was staring at a rubbery piece I paid $2.49 for at the market on 5th and felt silly tossing it. So I threw the next one in the freezer whole, skin and all, and pulled it out three days later for a cabbage and rice dinner. I grabbed my fine box grater and ran the frozen root over the small holes, and it just snowed into the skillet, no stringy bits, no peeling, no knife work. The flavor was sharper than the sad dried powder in my spice jar and I did not have to chase down a single fiber. Now I keep two roots in the door and grate what I need straight over the pan, then put the rest back. Does anyone else freeze theirs, or am I late to something everybody already knew?
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mason_jackson4d ago
Ha, you just saved my dinner plans. I do the exact same thing but with a microplane and it turns into ginger paste right over the wok. No peeling, no waste, and the stuff lasts for months in the freezer door. My grandmother in Seoul kept hers buried in a jar of soju in the fridge, so freezing is honestly the lazy upgrade. Welcome to the club, you are only about ten years late.
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