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I got the idea for a really fast ‘tips & tricks’ posting when Ashley mentioned fresh ginger in the comments section of my Caramelized Carrots recipe. Figured I’d do a quick and easy how to. Photos didn’t come out real good because it’s incredibly dark here today. I had so very little light to work with. But you’ll get the idea.
Here’s a little trick I learned some time ago, a trick that made my kitchen life much easier and gives me more value for my money. I have a deep-seated love for fresh ginger. I’m simply addicted to the scent, the amazing flavor and how it spices up almost anything in comes in contact with.
Always been told the best way to store ginger is by placing it in a paper bag and store it in the vegetable drawer of your fridge. So for a long time I did store it that way. I use a lot of ginger, but not every single day. So I often found myself doing some last minute racing to the store when the ginger had become too old, dried out and stringy to use.
Then I learned you can actually freeze ginger. Here’s how I do it.
I buy fresh ginger in bulk at the market in downtown Gouda. A rainy and overcast market today. Make sure you get some big, fat pieces of fresh ginger, as smaller ones tend to dry out sooner.
I freeze my ginger in two ways. I simply break the ginger at the smallest part, so I have a few larger pieces of ginger to cut in match sticks for stir-fries. I also make several thumb sized pieces, for those times when I don’t have to grate a set amount and prefer to go by taste.
Not only does ginger freeze very well, it’s also much easier to peel and grate when it’s still frozen. As if that isn’t enough, the flavor seems to intensify as well.
Just put everything in a big freezing container.
Now because I use a lot of grated ginger in marinades, cakes, lemonade and even to spice up my hamburgers with, it’s very easy to have some ginger already grated, ready for you to use.
Simply peel the ginger.
Grating it will immediately discard the stringy, hard bits and leave you with the juicy and fragrant ginger. Now grab a measuring spoon and fill up a tsp or tbsp with ginger. Depending on how much you normally use, of course. I do a few teaspoons like this and a few tablespoons. Little bit of everything.
Pull a piece of foil off the roll, fold it in half, spoon the ginger on top and turn it into a log. Now start rolling and finally twist the foil edges together. That simple. This will thaw very fast, too.
Just put them in with the larger and smaller pieces of ginger. Pop the lid on and put in your freezer. You can store it like this for about 6 months.