Fresh ginger (for slow cook curry) questions.

[Reynard]

Peel the outside with a teaspoon. Then slice into slivers and use as required.

I buy ginger on the market, £1 for half a kilo. I keep it wrapped in a plastic bag on the work surface in the kitchen. It keeps for quite a while that way, no need to put it in the fridge or freezer.

 

[CanucksTraveller]

I can't believe how cheap ginger is. I bought a piece about as big as a builder's thumb the other day and it was 17p!

It is isn't it!
And people are buying it in sufficient quantities to require freezing it?

Half a kilo Reynard? Wow!

 

[fossyant]

I freeze it and grate it frozen, pop back in freezer. Works a treat

 

[flake99please]

Peel with a teaspoon. Blend to a coarse purée. Freeze in an ice cube tray.

 

[Reynard]

It is isn't it!
And people are buying it in sufficient quantities to require freezing it?

Half a kilo Reynard? Wow!

I really like ginger, and I really like chinese, thai and indian food, so a lot of it gets used up in that. Plus it goes into apple sauce and I use it when making chutneys and marmalades.

And if I find I've got too much, I'll candy it. Candied ginger is lush.

 

[presta]

I don't peel it, and it grates easier when frozen.