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Old 02-28-2011, 10:19 AM   #21
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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.
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Old 02-28-2011, 11:10 AM   #22
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Quote:
Originally Posted by msmofet View Post
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
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Old 03-05-2011, 03:16 PM   #23
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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).
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Old 03-05-2011, 04:44 PM   #24
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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.
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Old 03-05-2011, 05:34 PM   #25
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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.
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