How do you grate ginger?

[pam]

Is there some great (no pun intended) gadget that grates ginger. My microplaner practically juices it. The small-holed side of my box grater doesn't work at all. I can use the large-holed side, but nothing really works. Is there something out there I don't know about (or some trick that will make my microplaner efficient)? Do microplaners wear out? Maybe I just need to get a newer, sharper instrument?

 

[mistral]

I ususally just peel it and then use a knife to finely, finely, finely mince it BUT. . .

I just found the video below and it shows how to use a *fork* to grate ginger--no skinned knuckles. I will be trying this in the future.

I also try to keep thinly sliced ginger in a glass jar in my freezer. If I need juice or minced (grated) ginger I pull slices out, set them separately on a plate to defrost (makes it quicker). Then if I need grated ginger, I mince as mentioned above. Or I run defrosted slices through a garlic press for juice. In any case, after freezing, the ginger minces very well, and seems to give off a lot more juice as well.

http://www.huffingtonpost.com/2014/12/05/how-to-grate-ginger_n_6249162.html

 

[karennoca]

I have had a small hand held grater which works beautifully on frozen ginger

I do not recall it was specific to ginger but this link shows what mine looks like and says it is good for ginger. Mine grates it so finely and it simply disappears in the dish I put it into. Ditto what Charley said about freezing. It come out like fluff.

http://www.ebay.com/itm/Stainless-Steel-Hand-Held-Grater-Zester-Ginger-Citrus-Cheese-Grater-NEW-/281364462338

 

[charley]

I keep it frozen, don't peel and do it on my microplane. It comes out in "fluff". Or

on a coarse grater or sliced. Freezing it is great.

 

[marilynfl]

The microzesters do wear out. They look and feel sharp to the touch, but just don't

work as well as when new. I have 3 and the ends are still nice and sharp, but the over-used middle section is pretty dull.

Lately I have been using a flat cheese grater to get big flat pieces and then finish those off with a sharp knife. That way I can get the size I want without a lot of liquid mush.

 

[pam]

How cool!

Can't wait to try the fork approach.

 

[rozinva]

Same here. Keep in freezer and grate on microplane

 

[wigs]

I use a ceramic ginger grater (good for garlic, too)--see link

at top left. No skinned knuckles!

https://www.google.com/search?q=ginger+grater&biw=1251&bih=790&tbm=isch&imgil=kBWzxDAKYIdyXM%253A%253BMayCgQobQp36qM%253Bhttp%25253A%25252F%25252Fwww.overstock.com%25252FHome-Garden%25252FGarlic-Ginger-Grater%25252F4092934%25252Fproduct.html&source=iu&pf=

 

[pam]

I've got one of these

Maybe I was just not patient enough.

 

[melissa-dallas]

Easy. I go to the Indian/Pakistani grocery and buy big jars of ginger paste to keep in the fridge.

I can scoop out big spoonfuls any time I want it.

 

[melissa-dallas]

I should add that this is one of my all time favorite "convenience" foods.

 

[cheezz]

Microplane. I keep it frozen, too

 

[cheezz]

So does anyone grate it fresh THEN keep it in the freezer?

 

[charley]

NO, keep it frozen and grate it fresh. It is VERY easy to grate and doesn't need to be peeled.

 

[pat-nocal]

I personally do not care for frozen ginger. Prefer to grate fresh each time.

 

[marilynfl]

It doesn't have a weird preservative smell (my issue with Middle Eastern preserved lemons)?

 

[marilynfl]

i tried the recommendation to cover peeled chunks w/ peanut oil and store in frig. I didn't

like the result. Felt a bit mushy. Much prefer the scent and crispness of fresh.

 

[charley]

Have never heard of oil!! I have heard of sherry and the fridge.

 

[melissa-dallas]

Nope. It is lovely. I can even use the garlic paste & I hate jarred garlic. I like Tooba