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Old 02-28-2011, 12:31 AM   #11
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All great advice! Thanks guys! I think my handheld garlic mincer will work well to mince it. I'll try a few things this week and report back with results.
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Old 02-28-2011, 03:15 AM   #12
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Quote:
Originally Posted by mrs.mom View Post
My husband likes to cut a small cube of fresh ginger, peel it with a knife and cut it into tiny pieces with a knife. Then he mixes the chopped ginger in his food inside the serving plate. He has been doing this every dinner for almost three years now and he feels healthier with no heaviness after dinner.
I couldn't do this for myself because fresh ginger tastes very hot and I am not a spicy food fan but my husband is.
I have once read in an article that fresh ginger has a substance called gingerol which is an antioxidant and anticancerous substance. So try to add some sliced fresh ginger to any food you cook or fry.
I'm especially excited about trying this one because we both love spicy food and eat lots of stir fries. I like the idea of the fresh ginger adding a different kind of spice beyond the use of fresh chilis.

I'm going to make a stir fry tonight, I think I'll chop the ginger in strips as I've seen that done in a lot of Thai dishes.
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Old 02-28-2011, 03:18 AM   #13
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Originally Posted by joesfolk View Post
You can also freeze your ginger to keep it longer. I freeze mine and find it easier to grate that way. Sorry I don't have any recipes for you as I mostly use it in stir fry dishes and other Asian based meals an it sounds like you have that front covered.
I can buy small quantities easily and cheaply so I don't think keeping it would be an issue before it would get used....but I'm intrigued about the effect on grating it. I will try freezing a portion and give that a try this week. Thanks!
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Old 02-28-2011, 03:19 AM   #14
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By the way I just peeled all the ginger I bought the other day so I could try a few different things....and now my hands smell looooooovely!
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Old 02-28-2011, 08:24 AM   #15
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I use a lot of fresh ginger in stir-frys. I use a spoon to peel it, grate it then put into an air tight container. It keeps for a week to 10 days. If after gratting I have extra I put it on tin foil, roll into a log. Then its put into the frezzer for about one hour. Then I take it out cut the log into small pieces, put in a frezzer bad then back into the frezzer.
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Old 02-28-2011, 08:50 AM   #16
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A couple of you have said you peel it with a spoon. I tried that first today and it didn't work. I had to use my carrot peeler for some of it and a super thin paring knife I have for the nooks and crannies. Not sure if it's the kind of ginger I buy versus what you get, maybe yours is softer? Or it could be that it was stored in my fridge prior to skinning?
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Old 02-28-2011, 08:51 AM   #17
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By the way, made one of our favorite stir fry dishes tonight using the fresh ginger. When I've made this one in the past I use COPIOUS amounts of powdered ginger. I started off with 1/2 as much ginger as I had garlic, taste tested partway through and promptly cut up some more to add. All in all I'd reckon I used about 3/4 as much ginger as garlic.

Tasted fantastic, though. Best that dish has ever come out. Thanks again!
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Old 02-28-2011, 08:57 AM   #18
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Quote:
Originally Posted by cmarchibald View Post
A couple of you have said you peel it with a spoon. I tried that first today and it didn't work. I had to use my carrot peeler for some of it and a super thin paring knife I have for the nooks and crannies. Not sure if it's the kind of ginger I buy versus what you get, maybe yours is softer? Or it could be that it was stored in my fridge prior to skinning?
I have always done it with fresh ginger.

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Old 02-28-2011, 09:16 AM   #19
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You don't really need to peel it. Just give it a wash and a good dry.
Since most of the use will be minced or tiny diced, you won't even notice
the peel. :)
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Old 02-28-2011, 09:22 AM   #20
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Quote:
Originally Posted by cmarchibald View Post
A couple of you have said you peel it with a spoon. I tried that first today and it didn't work. I had to use my carrot peeler for some of it and a super thin paring knife I have for the nooks and crannies. Not sure if it's the kind of ginger I buy versus what you get, maybe yours is softer? Or it could be that it was stored in my fridge prior to skinning?
Your ginger is probably fresher than what we get. Try freezing a bit of ginger and then give peeling with a spoon a try. I find freezing seems to loosen the skin a bit.
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