I’ve been going through freshly grated ginger like crazy, what with all the holiday baking and cooking I’ve been doing. Steamy Kitchen offers some great tips on working with fresh ginger, including this clever method of freezing grated ginger into an easily snap-able tube shape. [via] Link.
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i get my very fresh ginger, cut it into “typical use” size chunks, peel it, and then wrap it in foil or cling film, and freeze it.
when you need it, remove from freezer, and with the ginger still frozen, it is very easy to cut very finely.