Useful Way to 'Chop' Stem Ginger

Chris25

I was making a recipe yesterday that called for almost a whole jar of stem ginger in syrup. Wondering what was the best way to chop the ginger into small pieces without getting my hands sticky, I suddenly thought of using the garlic press. :idea:

It worked really well - ginger all chopped up in no time and no sticky mitts.:j

Str4berr3

try grating it.

Chris25

Str4berr3 wrote:

try grating it.

I do with fresh or frozen ginger but bottled stem ginger is usually small 'nuggets' this makes it difficult to hold and also makes your hands sticky.:)

Str4berr3

oh dear, sorry dont know what to do on that one.

Alleycat

Daft question, sorry!!

Do you need to peel ginger?? :think:

Alley

Debt_Free_Chick

Alleycat wrote:

Daft question, sorry!!

Do you need to peel ginger?? :think:

Alley

Depends on what you're doing with it. The skin is quite tough & woody - it will break down & soften if the dish you're adding it to is cooked for a decent length of time. If it's grated, I often don't bother peeling it. Once you get the grating going, the skin seems to peel off anyway.

So, grated skin in a cooked dish won't* spoil the flavour or texture of the dish. Larger pieces raw or quickly cooked e.g. stir fry could leave you with woody bits in the dish

Alleycat

Thaks debt free chick! I used it in the famous curry queen's chicken bhuna. It was gorgeous!

Chris25

Alleycat wrote:

Daft question, sorry!!

Do you need to peel ginger?? :think:

Alley

If you're grating it from frozen, the skin peels away easily.