I love to use grated ginger in recipes, but I don't always use it often enough to go thru a whole piece before it starts to go bad. I know you can freeze the "fingers" and then scrape off the skin when you are ready to use it, but that never seems to work well for me. My ginger grater is a piece of garbage and chopping it by hand never goes well. So what I do is peel and shred a whole whack of it at a time, and freeze in small amounts.
I got both these bags of ginger for $1.00. Score!
Peel all the ginger, either with a vegetable peeler or with a knife, and grind it all up in your food processor. Then I scoop it out into 1 tablespoon portions:
and freeze until solid. When the little gingers are hard as a rock, move them to a freezer bag or other storage container and toss them in the freezer. Then whenever you need some ginger, just pull out a pellet! You also know exactly how much you have, and I find that 1 tb is the perfect amount for most recipes. And you don't need to defrost it before using! Sweet.
I got both these bags of ginger for $1.00. Score!
Peel all the ginger, either with a vegetable peeler or with a knife, and grind it all up in your food processor. Then I scoop it out into 1 tablespoon portions:
and freeze until solid. When the little gingers are hard as a rock, move them to a freezer bag or other storage container and toss them in the freezer. Then whenever you need some ginger, just pull out a pellet! You also know exactly how much you have, and I find that 1 tb is the perfect amount for most recipes. And you don't need to defrost it before using! Sweet.
