Grating Ginger

Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

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If you’re unfamiliar with fresh ginger, it has a peppery, slightly sweet flavor. A thin-skinned root, it can be peeled with a paring knife and then sliced or chopped, or you can grate it, unpeeled, on the small holes in a hand grater (don’t use the smallest holes since all they do is turn everything into mush). I like to use the ginger in marinades, toss it into stir-fries, whisk it into salad dressings, and add it wherever else I want a surprising flavor. Tightly wrapped, the unpeeled ginger can be refrigerated for up to 1 week or frozen for up to 2 months.