Cooking with fresh ginger

[msmofet]

I keep a hand in the freezer at all times. I NEVER peel it, grate on microplane or shave with a knife while frozen for marinades and stir frys.

[CWS4322]

Originally Posted by msmofet

I keep a hand in the freezer at all times. I NEVER peel it, grate on microplane or shave with a knife while frozen for marinades and stir frys.

I too have it in the freezer at all times. I wrap it in aluminum foil. I never peel it, I use a stainless-steel rasp I got at Lee Valley Tools:

Stainless-Steel Rasp and Zester Holder - Lee Valley Tools

[Claire]

I like to peel a hand (whatever) of ginger, cut into 1/2 to 1 inch chunks, put in a mason jar, then cover with sake or vermouth. It lasts a long, long time,and the liquid can be used in your stir fry sauce (or in a salad dressing).

[CWS4322]

Originally Posted by Claire

I like to peel a hand (whatever) of ginger, cut into 1/2 to 1 inch chunks, put in a mason jar, then cover with sake or vermouth. It lasts a long, long time,and the liquid can be used in your stir fry sauce (or in a salad dressing).

Oh--cool. I'm going to try that.

[merstar]

You can also make ginger syrup and use it over fresh fruit, especially if the fruit doesn't have enough taste - this picks it right up. Here's one I've used many times over fresh melon:
MELONS WITH GINGER SYRUP
Melons with Ginger Syrup - Fine Cooking Recipes, Techniques and Tips

It's also great in marinades for fish, chicken, etc. with garlic, lemon juice and/or orange juice, soy sauce...
In soups, such as Carrot/Ginger soup, vinaigrettes, and Asian dipping sauces.