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Old 12-29-2009, 09:53 AM   #11
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Originally Posted by GB View Post
Yeah I never would have thought you could either. Grated, you won't even notice it.
Do I have to grate it for making tea, why not slice it thinly?

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Old 12-29-2009, 09:55 AM   #12
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yes for tea I would think you would just want to slice it thin and steep in the water. There is no need to peel it in that case either since you won't be eating the ginger, just drinking the liquid. The skin will not impart any flavor itself.

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Old 12-29-2009, 09:57 AM   #13
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Thanks, I actually meant to say 'do I have to grate it' (not peel it).
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Old 12-29-2009, 10:22 AM   #14
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I freeze ginger and garlic all the time.

If you are going to grate it, you need to do that when frozen, since when they thaw they have a very different texture than when fresh.

I'd just thaw an appropriately sized knob of ginger and smash it with my knife and use that for tea.
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Old 12-30-2009, 05:01 PM   #15
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I actually always have some in the freezer. I do ginger root and garlic. Here is what I do. I simply place it in the food processor with a bit of water to make a paste sort of. I put it into an ice tray and place into the freezer (the water make it freeze and stay intact) and after that I pop then out and place in a plastic bag and freeze until needed.

I made a post about it several months ago here it is:

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