Wednesday, February 8, 2012

On Storing Ginger Root

I don't always use ginger, but when I do, it's critical. And I am far from being the most interesting man in the world. (First there's the issue of getting man-bits. After that the interesting quotient goes way down.)

I am also allergic to buying ingredients for dishes. (It's 50% meal-planning procrastination, 50% I-must-not-love-my-family-enough-to-have-a-properly-stocked-pantry, 100% complicated.) I use ginger for for cream cheese wontons, Asianish soup, pot stickers or pot sticker sauce. Someday I will take ginger outside of our current vaguely Asian repertoire and we will see other cuisines. But for now, whenever we're feeling like not paying for takeout, that hot and fruity ginger makes all the difference. But ginger is a fresh root! It goes bad...quickly. The solution, of course, is our trusty freezer.

First, peel the ginger root (or knuckle or ball or whatever innuendo you'd prefer to use; I'm partial to "fist"). The best way to do this is but cutting off the bits (or thumbs or bulbs or testicles--you know I like my innuendo subtle) and peeling them separately with a vegetable peeler, then peeling the bigger pieces.

 Then wrap in a few layers of plastic wrap and foil. Label and freeze. Voila!

It's crazy easy to unwrap and grate a little of the frozen nugget into whatever I'm cooking. But consider yourself warned! After holding a frozen nub of ginger and going to town on a microplane grater for a few moments, your thumb will start to numb with the cold. 

Lucky you, I've devised a handy cheat-sheet to save you from injury:

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