Quick Tip: Working with Ginger
Ginger is an essential ingredient to Asian cooking, and we often carry a piece of the root in our cooler when we travel. While ginger offers a wonderful flavor to meals, it is very fibrous and can be difficult to work with. Here are some time saving tips to help you work with ginger at home and in the field.
- Prior to a trip, toss ginger root into the freezer. Ginger root can be stored in the freezer for several months without any affect. Keep ginger root in the cooler while traveling. When ready to use, slice off the desired amount.
- Peel ginger by scraping the skin with the lip of a spoon. This efficiently removes the skin without any additional flesh.
- Dice ginger by first thinly slicing the root, with the grain, into strips, roughly 1/16” wide. Stack the trips together and slice against the grain to create small cubes. If finer pieces are desired, the ginger can be scraped together and chopped again.
Mix 2 teaspoons minced ginger with 2 teaspoons minced garlic, 1/4 cup sugar, 1 tablespoon brown sugar, ½ cup soy sauce, ¼ cup water, and 2 tablespoons rice wine to create Teriyaki Sauce.