Buzz
Ginger is mainly grown in Australia, India, Jamaica, China, and Africa, and is available in most supermarkets or grocery stores worldwide. It is a versatile ingredient used in a variety of dishes, from Asian-style stir-fries to teas and baked goods. To prepare ginger for cooking, you can peel it, then slice, dice, grate, or mince it. This article will guide you on how to select, prepare, and use fresh ginger effectively.
Steps
Choosing Quality Ginger
Select plump ginger roots. Look for ginger that feels firm and heavy, as this indicates it is fresh and juicy. This way, you’ll get more usable ginger.
- Additionally, opt for ginger that is straight and rectangular with fewer branches and knobs, as it is easier to peel and prepare.
- You can freeze ginger with its skin intact for up to 6 months, so don’t hesitate to buy more than you need.
Choose firm and non-discolored ginger roots. Opt for ginger with a hard outer skin and no dark spots, except for areas that have hardened and dried after being cut. You definitely want to avoid ginger that is wrinkled, soft, or moldy.
Select ginger with a robust flavor. High-quality ginger will have a spicy taste or a subtle citrus aroma. Fresh ginger, in particular, will emit a strong, pungent, and fragrant scent.
Peeling Ginger
Cut the required amount of ginger. If you're following a specific recipe, take the exact amount of ginger needed—often indicated by size rather than weight or volume.
- Sometimes recipes call for "a thumb-sized piece" of ginger, which is exactly what it sounds like: a piece of ginger roughly the size of your thumb!
- If you're not following a recipe, remember that a small amount of ginger can go a long way. Start with a small piece, taste, and add more if necessary.
Use a metal spoon to gently peel the ginger. A spoon is the best tool for easily and quickly removing the skin without wasting any of the ginger.
- Hold the ginger root in one hand and the spoon in the other. Use the inner edge of the spoon to make firm, straight strokes along the ginger.
- Work the spoon into the smaller knobs and branches often found on ginger roots. The skin will come off smoothly, leaving only the flesh.
Alternatively, if using a spoon feels challenging, you can opt for a vegetable peeler or a small paring knife.
- This method might be quicker for peeling ginger, but the advantage of using a spoon is that it preserves more of the ginger's flesh.
- Vegetable peelers or knives tend to remove more of the ginger's layers, so use these tools only if you're confident in your skills!
Don’t over-peel the ginger. For many dishes, it’s not necessary to remove all the skin, especially if you’re using fresh, young ginger with thin skin.
- Simply chop or grate the ginger with the skin on (though you can trim any dry ends) and proceed with your recipe.
- However, if you’re concerned about the skin affecting the presentation or texture of your dish, feel free to peel it.
Preparing Ginger for Cooking
Refer to the recipes you plan to use. Soups might call for grated ginger, while stir-fries may require ginger cut into matchstick-sized strips.
- Keep in mind that ginger loses its flavor when cooked for too long. To maximize its taste, add ginger toward the end of cooking to preserve its freshness.
Slice or mince ginger if you want to retain its texture and flavor. Cutting ginger into matchsticks gives it a crisp and chewy quality.
- Adding minced ginger to pasta or rice dishes enhances their flavor. Larger pieces of ginger work well in soups and teas.
- To julienne ginger, slice it horizontally into thin coins, stack the slices, and cut them into thin strips.
- For minced ginger, rotate the matchsticks and chop them vertically into small cubes. If desired, use a knife to further chop the ginger into finer pieces.
Grate ginger when you want to enhance the flavor and freshness of your dish. Grating ginger is a quick and easy way to achieve a fine texture, perfect for adding zest to tomato sauces or marinades.
- To grate, rub the ginger against a grater or cheese grater. This will produce a moist, paste-like consistency. Make sure to grate over a bowl to capture the ginger's juices.
- Be cautious as you near the end of the ginger root to avoid cutting your fingers. Use a knife to scrape off any remaining pieces stuck to the grater.
Incorporate ginger into a variety of dishes. Ginger's versatile flavor makes it suitable for numerous recipes, from stir-fries and soups to breads and teas. If you're looking for more ways to use ginger, try one of the following:
- Ginger Tea
- Ginger Jam
- Ginger Cookies
- Ginger Wine
- Steamed Chicken with Ginger and Scallions
- Ginger Chutney
- Ginger and Onion Soup
Storing Ginger
Store ginger in the refrigerator. To keep ginger fresh in the fridge, wrap it in a paper towel, then cover it with plastic wrap and place it in the crisper drawer. It can stay fresh for up to two weeks.
Keep fresh ginger in the freezer. To preserve fresh ginger in the freezer, tightly wrap it in a plastic bag (you can peel it first) and store it for up to 6 months. When needed, you can grate the ginger while it's still frozen. In fact, frozen ginger is easier to handle as it contains fewer fibers.
Tips
- Search for recipes that include ginger in cookbooks or cooking websites.
- Ginger offers numerous health benefits—anti-inflammatory properties, soothing effects on the stomach, and prevention of certain illnesses. Drinking ginger tea can help alleviate diarrhea or morning fatigue, leaving you feeling refreshed quickly.
What You'll Need
- Metal spoon
- Knife
- Vegetable peeler
- Grater
