Saturday, January 12, 2013

Kitchen Tip: How To Use Fresh Ginger

Kitchen Tip: How To Use Fresh Ginger recipe by Barefeet In The Kitchen
Spicy, sweet and fragrant ginger is a funny looking knobby root. I'll admit to ignoring fresh ginger in recipes in the past, because I had not a clue how to peel, grate or work with it. Once I discovered just how easy it is to work with ginger, it became a kitchen staple in my home.

Kitchen Tip: How To Use Fresh Ginger recipe by Barefeet In The Kitchen

Unlike many other dried herbs and spices, dried ginger simply can not be substituted for fresh in most recipes. Fresh ginger offers a different dimension to many dishes that can't be duplicated with dried spices. Ginger will keep well in the refrigerator for at least a couple weeks. It can also be frozen for 2-3 months. If you are going to freeze extra ginger, I suggest peeling it first. Grating frozen ginger is even easier than grating fresh ginger.

Kitchen Tip: How To Use Fresh Ginger recipe by Barefeet In The Kitchen

When you are buying ginger, you do not need to buy a huge amount. Most recipes only call for an inch or two of ginger. Simply break a knob, about the size you need, off a large piece of ginger. (Yes, that is allowed. I actually was shown how it works by the produce manager in the first store where I bought ginger.)

Here's my tip for today. Did you know that you can peel ginger with a spoon? The skin is very thin and just rubbing the tip of the spoon across the ginger removes it easily. Once the ginger is peeled, you can slice it into disks, create matchsticks or dice it fine. A microplane works great to finely grate or mince it as well.

Here are some recipes with fresh ginger:
ONE YEAR AGO TODAY: Italian Eggrolls with Marinara Dipping Sauce

9 comments:

  1. I never knew you could use a spoon, and it sounds a lot safer than fooling with a peeler on such a knobby surface!

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  2. That's so funny, I just learned that over Christmas! And I have been using it this week too, so much easier than a veggie peeler. :)

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  3. I am addicted to fresh ginger and you are right nothing can substitute it especially in asian/Chinese stir fry dishes. I can't get enough of it! I have never been that successful peeling with a spoon and have always used a peeler - maybe I should give it another go. Good tips.

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  4. Would you mind if I made a board of my favorite Barefeet in the Kitchen recipes on Pinterest? I find myself pinning a lot of your recipes but if you don't want me to that's ok I will still follow your blog. No hard feelings. Thanks-Karen

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    1. I wouldn't mind at all, Karen. I think it would be fun to see what your favorites are. Thanks!

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  5. I've never thought to try peeling it with a spoon. That reminds of the time I saw you post about peeling a Kiwi with a spoon. I still do that! I can't wait to try this method. Thanks again Mary!

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  6. I love using fresh ginger but have never tried this trick, thanks for the tip!

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  7. I peel fresh ginger (be sure to buy only fresh heavy pieces) and run it through the food processor, adding cooking sherry - keeps for months in the refrigerator!

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    Replies
    1. Even cutting it in pieces and putting it in cooking sherry works!

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