I freeze my ginger as soon as I get it. When I'm ready to use it I peel off the skin and then make slices with a potato peeler. The slices are thin and disolve quickly and evenly into the dish. The messy fibers are no problem when frozen. Make sure you put the ginger right back into the freezer to avoid ruining the ginger. It gets rubbery when it thaws and is impossible to use.
Easy way to add ginger - no stringy mess....
- Thread starter angelakj
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