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ginger

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I have to grate lots of ginger for a chicken recipe (Ina Garten --Indonesian Ginger Chicken) for a crowd. Is it really necessary to peel the ginger first? Also, a friend told me it helps with the grating if I freeze the ginger first. I'm a ginger novice! Thanks in advance.

Patty

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  1. I use my microplane for grating ginger, fresh or frozen, and no, I don't always peel it first.

    1 Reply
    1. re: Amy G.

      I think if you use a microplane you don't have to worry about freezing.

    2. Also, a friend told me it helps with the grating if I freeze the ginger first. Depends on the grater, I am unable to grate frozen ginger.

      As far as peeling, I do. But, I don't wash ginger.

      1. i do peel my ginger. scraping the peel off with a spoon or just slicing with a paring knife is pretty easy. microplanes are great for grating it--you pretty much get a juicy pulp. if you come across one inan Asian market, there are these creamic or metal ginger graters that are terrific. there's no need to freeze it if the blades/teeth are sharp enough.

        1. If the ginger is really fresh I don't always peel it, however the skin at the "joints" of the branches can be tough.

          I don't find frozen ginger any easier to grate than fresh

          1. I find that feezing ginger alters its texture and doesn't help with the grating. I agree with the other posters that the microplane makes quick and easy work of it.

            1. I have a ceramic ginger grater and recommend it highly - it has rubber on the bottom that makes it stick well to the counter, and works very well. It makes it easy to separate out the fibers. See link below - I haven't dealt with this retailer before, I just did a web search and this is the first place that I came up with. Also, I second the poster who said that the easiest way to peel ginger is with a spoon.

              Link: http://www.cutleryandmore.com/details...

              1 Reply
              1. re: John Kent

                I find the little ceramic ginger graters a lot easier to use than a microplane. you put the plate on a flat surface, then rub the ginger on it in a circular motion. You end up with a pulpy juice pretty quickly. I've used it for garlic as well.

                A microplane is long--at least 6 inches, and often over a food long. I find it hard to use a microplane with something as small as a nub of ginger. If you already own one, then certainly try it. If you're going to go out and buy something just for ginger, you might consider going to an Asian food supply store and spending $2-5 instead of $12+ at Sur La Table for a microplane. I got a metal ginger grater that looks a lot like the one in John Kent's post, and it cost me about $1.

              2. Second the recommendation for a microplane.

                Link: http://www.surlatable.com/common/prod...