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Old 09-16-2013, 10:40 AM   #1
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Ginger help

Whenever I blend something with ginger it always turns out chunky and stringy....
I tried making a dip for Pho-ga and the ginger didn't turn pasty after blending, but chunky and stringy

Then I tried to make ginger garlic paste which requires
equal amounts of ginger and garlic and a tablespoon or two of olive oil to put in the mixture gradually while blending. even with the oil for help it still ended up stringy and chunky.

Is there something I can do to the ginger before blending in order to make the ginger pasty rather than chunky and stringy?

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Old 09-16-2013, 10:52 AM   #2
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Use a Microplane or the small holes on a 4-sided grater to grate it finely.
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Old 09-16-2013, 11:24 AM   #3
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I have had success slicing it very thin, mincing it, then crushing it with the flat of my knife.
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Old 09-16-2013, 12:55 PM   #4
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Quote:
Originally Posted by GotGarlic View Post
Use a Microplane or the small holes on a 4-sided grater to grate it finely.
+1

A microplane works for me as well.
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Old 09-16-2013, 01:06 PM   #5
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Ginger is a very stringy root. As mentioned, your best bet is to grate it before use. Grating separates the pulp from the strings so they are not an issue.
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Old 09-16-2013, 01:41 PM   #6
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I cut it in small chunks , Then use a garlic press when adding to my hot sauce recipe.
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Old 09-16-2013, 01:43 PM   #7
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Quote:
Originally Posted by QuinnQuiver View Post
Whenever I blend something with ginger it always turns out chunky and stringy....
I tried making a dip for Pho-ga and the ginger didn't turn pasty after blending, but chunky and stringy

Then I tried to make ginger garlic paste which requires
equal amounts of ginger and garlic and a tablespoon or two of olive oil to put in the mixture gradually while blending. even with the oil for help it still ended up stringy and chunky.

Is there something I can do to the ginger before blending in order to make the ginger pasty rather than chunky and stringy?
Crush it in a mortor & pestal
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Old 09-16-2013, 05:23 PM   #8
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A microplane, as mentioned, is your friend. Works great on galangal and horseradish as well. Come to think of it, fresh wasabi too.
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Old 09-16-2013, 06:23 PM   #9
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While microplanes work great for grating ginger, I'd highly recommend a ceramic ginger grater. Ginger is VERY fibrous, and will dull your microplane and significantly reduce it's life.
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Old 09-17-2013, 07:53 AM   #10
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While microplanes work great for grating ginger, I'd highly recommend a ceramic ginger grater. Ginger is VERY fibrous, and will dull your microplane and significantly reduce it's life.
I've never heard this before. What is the average life of a Microplane and how much is it reduced by using it on ginger? They were originally used as wood rasps and wood is obviously very fibrous, too. Also, why would the life of a ceramic grater not be similarly reduced?
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