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Fresh Ginger: Grate or Chop Fine

shallots Jun 12, 2008 06:04 AM

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?

  1. designerboy01 Jun 18, 2008 01:33 AM

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

    1. Sam Fujisaka Jun 17, 2008 08:51 AM

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

      1 Reply
      1. re: Sam Fujisaka
        cocktailhour Jun 17, 2008 04:43 PM

        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. goodhealthgourmet Jun 12, 2008 07:02 AM

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

        10 Replies
        1. re: goodhealthgourmet
          Cheflambo Jun 12, 2008 07:14 AM

          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
            goodhealthgourmet Jun 12, 2008 07:30 AM

            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
              Nyleve Jun 12, 2008 07:52 AM

              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
                DougWeller Jun 17, 2008 12:40 AM

                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
                hannaone Jun 17, 2008 03:05 AM

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

                1. re: hannaone
                  maisonbistro Jun 17, 2008 05:23 AM

                  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
                    ldkelley Jun 17, 2008 07:11 AM

                    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
                      hannaone Jun 17, 2008 08:45 AM

                      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
                        Boccone Dolce Jun 17, 2008 04:22 PM

                        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
                          OldDog Jun 18, 2008 01:33 AM

                          "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. s
                serious Jun 12, 2008 06:52 AM

                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. thew Jun 12, 2008 06:28 AM

                  intended by whom?

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

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