In case you haven't worked with fresh ginger I thought I'd share a couple tips:
1. when buying ginger you don't have to purchase the whole giant piece, you can break off what you need (at least that's what I do and no one has ever told me that it doesn't work that way haha)
2. peel off the outer brown skin using a small paring knife, the ginger is knobby so just make small cuts trying to only remove the outer part. I've seen a technique to peel it using a spoon but I've never done that. You could use a vegetable peeler but it's hard to work it around all the bumps.
3. to grate the ginger for recipes like this one for PF Chang inspired lettuce wraps, I run it along a microplaner, if you have a different grater use it, like you would grate carrots or whatever, if the pieces are large tho I would then mince it up with a knife. The microplaner lets you get really small pieces.
7.23.21: baked spicy shrimp
7.23.20: tuna with zucchini noodles
7.23.19: tt - plumping dried fruits
7.23.18: it's a real treat paper gift holder
7.23.17: zucchini pie
7.23.16: travel log - Regensburg
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