You may already know: ginger is a spice that is cooked all over the world and in all its forms! But do you have an idea how to mince ginger quickly? Today, our team of chefs, who develop the recipes for your basket every week, give you all their technical tips for preparing it without difficulty. All you have to do is go behind the stove and cook the ginger in all the sauce!
How to peel ginger?
Sinuous and full of buds, ginger is a root that can prove to be a nightmare to peel. Before giving in to a nervous breakdown, choose the right utensil. So leave your peeler in the drawer, it won’t be the most suitable for peeling ginger.
Instead, use a small, sharp knife to cut off a small chunk of ginger. Place it upright on your board. Using the same knife, peel it around. This technique is very fast but has the disadvantage of removing, in addition to the skin, a little flesh from the ginger.
The second solution is to use a small spoon. Simple as all and without risk of injury, this technique is child’s play! You just need to scrape the surface of the root with the tip of the spoon. You will see the skin come off on its own and nothing is wasted
Cutting ginger: instructions for use
There are several ways to cut ginger. The idea is to adapt the cut to the recipe you are going to cook and your taste for ginger (a little, a lot, passionately…).
For those who wish to flavor their dish very lightly with ginger, you can peel a piece and then add it whole to your recipe (for stews, for example). Thus, the flavors of ginger will slightly infuse your dish. All you have to do is remove it when serving.
As for ginger lovers, you will have to go through the “cutting” box! You have the option of slicing it into thin sticks or chopping it into very small dice. Know that the smaller the pieces, the more their flavors will be delivered in your recipe. And then, it is not always pleasant to bite into a piece of ginger
Finally, it is also possible to grate your ginger. This very simple option will give a nice richness of flavors to your dish. Use a relatively fine mesh grater, such as a Microplane. Now let’s get into the main question which is how to mince ginger quickly.
How To Mince Ginger Quickly?
Utilizing the edge of a spoon, peel a piece of ginger root. Grate or mince the ginger using a Microplane.
If you don’t have a grater or Microplane, cut ginger into matchstick-sized pieces using a broad, sharp knife, then slice the thin strips in the other direction to chop the ginger into tiny cubes, and finally mince the ginger.
Until the chunks of ginger are tiny enough, you might want to work over them while holding the top of your knife in your hand that is not being used for cutting. This is how you can mince ginger quickly.
How to store ginger?
Contrary to what one might think, ginger keeps better in the refrigerator than in the ambient air. Wrap it in a paper towel and place it in the vegetable compartment. It will keep for several weeks.
Beyond that, you can freeze ginger root. The smartest thing is to peel it and prepare it beforehand, by chopping or grating it, for example. Then place small piles of ginger on a plate covered with parchment paper and put it in the freezer. Once the small piles are frozen, place them in a bag in the freezer. You can use your finger as you go, by melting it directly in your dish!
To play the card of originality, you can adopt other methods to preserve ginger. If we had already told you about transforming the ginger that is cooked all over the world into a mixed paste, you can also make ginger-scented olive oil. To do this, you just need to mince your ginger and place it with a good amount of olive oil in a small saucepan. Heat over very low heat for about 5 to 10 minutes. Let cool and place in a clean glass bottle. This oil will keep for several months and will allow you to flavor your vinaigrettes or your daily recipes.