I don’t remember where exactly I read this, but this kitchen tip has changed the way I see curry, ginger infused tea and everything else I use ginger in. It used to be, my ginger often went bad before I used it all. Or it lost its flavor. Chopping ginger was always frustrating, because I could never get it minced enough. Sometimes I’d use my food processor, which minced it well, but left me with one more thing to clean.
The answer: freeze your ginger. It lasts much, much longer. And you can use a microplane to finely zest it, which works perfect for pretty much anywhere you want fresh ginger. You don’t even have to peel it.
What’s your favorite recipe with ginger in it?