Ginger root is not really a root. It is a rhizome. Each piece of ginger sold at the market is called a hand, and you can use it fresh in all types of cuisine. One of the simplest ways to incorporate ginger into your cooking is to add it at the end to provide a spicy crunch, but you can also mix it into your cooking for a milder flavor. Here are some steps to take to make the most of fresh ginger root in your cooking.
Instructions
1. Carefully peel the rough exterior off of the ginger root hand using the side of the spoon. You can also use a vegetable peeler, but the edge of the spoon will get around the edges and into the corners better.
2. Slice the ginger root into thin discs or matchsticks between 1/16-inch and 1/8-inch thick. This is best for dishes where you want to bite into pieces of ginger.
3. Grate the ginger root on a microplane or fine grater if you want to get the flavor of ginger without the texture.
4. If you want to use ginger in a recipe where you will really taste its spicy heat, you need to use it raw. Add these fresh slices or grated ginger to any dish just before serving or during the last five minutes of cooking.
5. If you want a milder taste, add the slices or grated ginger to a sauce at the beginning of cooking and allow the ginger to mellow as it cooks and to lightly flavor the dish.
6. If your recipe calls for dried ground ginger, replace each 1/8 teaspoon dried ginger with 1 tablespoon fresh grated ginger.
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