Ginger root is actually a rhizome, a kind of underground stem -- not a root.
Ginger is one of the most intriguing flavoring agents in the world of cooking. Its spicy, pungent flavor is found in the cuisines of many Asia countries. The food also helps sooth gastrointestinal distress. Ginger is a bit tricky to chop or grate for recipes because it can be fibrous and tough. If it's not an ingredient you use every day, you'll often find that it's gone moldy in the fridge since the last time you used it. To avoid that, follow the correct techniques to store and grate ginger.
Instructions
1. Select ginger from the grocery store that is full, smooth, not wrinkled and free from mold.
2. Trim off any dried-out ends on the root using a sharp knife.
3. Peel the ginger using a vegetable peeler or paring knife. If there are bits of peel you can't get to because it's in a fold between two branches of the ginger, wait until after Step 4 to finish peeling.
4. Break your ginger into roughly thumb-sized pieces. Finish peeling the pieces if necessary. Typically a thumb-sized piece is the amount called for in most recipes. Make the pieces long enough to hold when grating.
5. Rinse your peeled pieces and pat dry.
6. Put your peeled pieces into a resealable freezer bag, making sure to press out as much air as possible as you seal the bag.
7. Put your ginger in the freezer and store it there until you need it. It will hold its flavor frozen for months and won't mold. Freezing also makes it much easier to grate into your recipes. Simply take a piece out of the freezer bag and press it against your grater.
Tags: peeled pieces, your ginger, your peeled, your peeled pieces
