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Fresh Ginger: Grate or Chop Fine

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I've gotten lazy and I now grate ginger on the finest grater instead of chopping it. If it's going into a cookie, I'll grate it over sugar.
I love ginger and the thought of chopping it and leaving the juices on the chopping board seems a waste.
Or am I getting too strong a flavor from that which was intended?

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  1. intended by whom?

    do you like the way it tastes? if yes, you are doing it perfectly

    1. Taste is a standard. But there's something to say for following recipe indication. Unless you are the most experienced cook you may not anticipate the purpose. (It's always my inclination to chop garlic, for example, but some recipes call for putting it through garlic press.)

      1. i'm a fan of grating, and i really think it's just a matter of personal preference.

        10 Replies
        1. re: goodhealthgourmet

          I have a minichop/prep gizmo that whizzes ginger into a very fine chop/grate consistency in about 5-10 seconds. Retains the juice. In matters of personal preference, this works VERY well for me. I use what I need, and keep the rest in a little jar in the fridge.

          And I dont know about the rest of you, but I have had absolutely NO success freezing ginger. I know everyone says you can do it, but when Ive attempted this, the frozen ginger becomes VERY stringy and tough.

          1. re: Cheflambo

            agreed, freezing kills fresh ginger. it ruins the texture, and does something funky to the flavor as well.

            however, i've discovered that DRIED, sweetened ginger responds very well to freezing because it simply gets a bit firmer. actually, i keep some in the freezer to snack on - cold, spicy, sweet & chewy.

            1. re: Cheflambo

              I also use a mini-prep processor for ginger - especially when I need more than a tsp. of it. Use the gadget for garlic as well and very much prefer the machine-chopped garlic to pressed. I like the little chunks and it doesn't leave anything behind - no juice lost from either garlic or ginger.

              1. re: Nyleve

                I've just found a website where they recommend grating ginger with a microplane, wrapping it in a twist of plastic wrap, and freezing, breaking off a bit when you need it and either defrosting it or grating it again (with a Microplane grater). I wonder if that would solve the texture and flavor problems.

              2. re: Cheflambo

                You should only freeze ginger that has been ground/blended into a paste.

                1. re: hannaone

                  I don't know who made those rules, but I have been cooking with ginger for eons, and I always stick mine in the freezer. When I need some, I take it out, and grate it with a microplane. Great taste - never had any funkiness noted, and it's the easiest way to get fresh ginger.

                  1. re: maisonbistro

                    This is exactly what I do except in the rare time when I need a greater volume for a recipe like medallions or matchsticks. Freezing and grating frozen on a microplane works very well for me, taste-wise. I imagine it does impact the texture, but I am usually using it in something where I just want a touch of ginger flavor, not chunks where the texture issue comes to the forefront.

                    1. re: maisonbistro

                      People who used ginger before microplanes. :-)

                      Since I (and many Koreans) only use only use ginger shredded, sliced, or in paste, the ginger is only frozen in paste form to avoid the "tough, stringy" texture.

                      1. re: hannaone

                        I microplane, and freeze. We don't like chunky ginger in our food-it's always kind of hairy no matter how small I get it if I chop. I never thought about making a paste. The jarred pickled ginger that I buy is a totally different animal-that lives on the fridge door.

                        1. re: Boccone Dolce

                          "I microplane, and freeze."

                          I freeze, and microplane. :-)

                          I rarely use ginger in any sort of sliced form, so I wash the hand well, dry it and freeze it unpeeled. Microplane 'as is' from frozen directly into the dish, batter, dough...whatever I'm making, and the peel is not an issue.

              3. Try a metal Japanese ginger grater--no holes, no loss of anything, cheap.

                1 Reply
                1. re: Sam Fujisaka

                  I got a porcelain ginger grater as a gift years ago. I could never get any ginger from it. Now, I find it easiest to use my knife, and I freeze extra. The texture is a little different, but I usually mince and cook, so the texture doesn't matter anyways.

                2. Take the juices, mix with cream and throw it into a ice cream maker. Serve with blueberries.