Ginger root grows mainly in Australia, India, Jamaica, China and Africa, but nowadays it is available in every supermarket and fruit and vegetable shop around the world. It is an ingredient widely used in many dishes, from Asian fries, to herbal teas, to baked goods. You can make ginger root, then cook it by peeling it, chopping it, grating it, or slicing it. Read on to learn how to choose, prepare and use ginger root.
Steps
Part 1 of 4: Choose a Good Quality Ginger Root
Step 1. Look for a piece of fleshy root
Take a large, wet one that is very heavy for its size. This way you will have a lot of ginger to work with.
- Also look for a piece with a regular, straight or rectangular shape, with few bulges and knots. This will make it easier to peel and prepare it.
- Ginger can be stored frozen, without peeling, for up to 6 months. So don't worry if you buy more than the recipe you need to prepare requires.
Step 2. Choose a soda with no signs of rot
The peel should be firm and undamaged, except where the root was cut (which should still be dry). Don't buy a moldy, mushy, or wrinkled piece.
Step 3. The root must have a strong, pungent scent
Quality ginger has a peppery aroma with a light citrus tone.
Part 2 of 4: Peel the Ginger Root
Step 1. Cut an adequate amount of root
If you are following a particular recipe, use as much as the instructions indicate. Usually the quantity is expressed in grams, but it is not unusual to find recipes that talk about centimeters of root to use.
- In other recipes, however, inaccurate doses of ginger are given, and the classic "q.b." (just enough) leave room for your personal taste and your judgment.
- If you are not following a specific recipe, remember that even a small piece of root is a lot, so add a little at a time.
Step 2. Use a metal spoon and gently scrape the peel
It is better to use a spoon, because it allows for faster work without too much ginger waste.
- Grab the root with one hand and hold the spoon in the other. Use the inside of the spoon to scrape the peel with firm downward movements.
- Stick the spoon into the small bumps often found on the root. The peel should peel off easily without removing too much ginger.
Step 3. Alternatively, use a peeler or small curved knife
If you have a hard time using the spoon, you can use these other tools.
- Sure the peeler is faster, but the spoon allows you to remove only the peel without wasting the pulp.
- A peeler or knife will also remove a lot of ginger, so only use them if you're really skilled!
Step 4. Do not peel the whole root
In some dishes, ginger must be added whole, including the peel, especially if it is a very young and fresh root with a thin peel.
- All you have to do is scrape or shred the root with the peel and add it to your preparation. You can of course eliminate the dry end of the piece of ginger.
- However, if you are concerned that the peel will somehow interfere with the texture or presentation of your dish, cut the bull's head and discard it.
Part 3 of 4: Prepare the Ginger Root for Cooking
Step 1. Check each recipe you want to follow
A soup usually includes grated ginger, while in a frying pan it will be necessary to cut the root into small pieces.
Remember that ginger loses its flavor over long cooking. So, if you want to enjoy all its aroma, add it after cooking; in this way you keep all the freshness
Step 2. Chop or slice the ginger if you want some texture as well as flavor
If you julienne it, the ginger will be crunchy under your teeth.
- Small pieces of root in pasta or rice give a strong flavor to each bite. The larger pieces are ideal in soups and herbal teas.
- To cut the ginger, lay it on its side and finely slice it into coin-like discs. Then hold these discs all together and slice them vertically to make small sticks.
- You can make these sticks even smaller pieces by cutting them further crosswise to form cubes. At the end you can chop them with a knife to avoid large lumps.
Step 3. Grate the ginger if you need a strong aroma and a fresh flavor
To do this use a superfine grater or you can make it a puree to add it to the tomato sauce and marinade.
- To grate the ginger, rub the root on a cheese grater or microplane. In this way you will get a moist paste; do this over a bowl to collect the juices as well.
- Be careful when you get to the end of the root, you may scratch your fingers. It may be necessary to use a knife to remove any ginger residue from the grater.
Step 4. Add ginger in many recipes
It has a versatile flavor and is used in many preparations, from fried food to soups to breads and herbal teas. If you are looking for some ideas, here are some:
- Make ginger tea.
- Cook the candied ginger.
- Make the ginger cookies.
- Make a Ginger Ale.
- Cook the chicken with ginger and spring onions.
- Make a ginger and orange marmalade.
- Make a garlic and ginger soup.
Part 4 of 4: Storing the Ginger
Step 1. Keep it in the refrigerator
Wrap the root in kitchen paper and then in cling film and place it in the fruit and vegetable section. It should last for about 2 weeks.
Step 2. Store the fresh ginger in the freezer
First wrap it tightly in cling film (you can also peel it first), and then place it in the freezer for up to 6 months. When you need to use it, you can grate it while it's still frozen, as this makes it less fibrous and easier to work with.
Step 3. Finished
Advice
- Look for recipes that involve the use of ginger in cookbooks, online and even in magazines.
- Ginger has many health benefits. It fights inflammation, helps manage nausea, and wards off disease. Drink ginger tea if you suffer from morning sickness or motion sickness and you'll feel better right away.
