How to get the most out of fresh ginger: the best ways to use it in the kitchen

Every one of us is familiar with ginger, but few know how to properly handle it.

Just a teaspoon or a tablespoon of fresh ginger will give it a signature spicy taste that boasts sweet, peppery and citrus notes at the same time. Ginger is found in kitchens around the world in various sweet and savory dishes.

The Washington Post writes that you need to know how to properly buy, clean, grate and other ways to prepare ginger.

How to buy fresh ginger

Look for ginger root with smooth, unwrinkled skin and a “fresh, spicy aroma.” Avoid soft or moldy roots.

If you shop at a farmer's market or Asian grocery store, you may find young ginger.

“Immature ginger is not white, rather soft and pliable, with pink , undeveloped leaves called bud scales,” writes Tim Carman. “Baby ginger tickles your palate, not attacks it.”

The absence of stringy fibers makes it simply indispensable in the work, moreover, it does not need to be cleaned.

How to store fresh ginger

Tightly wrapped ginger can be stored in the refrigerator for up to three weeks.

In addition, ginger can be frozen. It is then easier to work with him. Plus, you don't have to worry about the root getting lost in the bottom of the basket and going bad.

Cut the root into 1-2 inch pieces and place them in an airtight bag, then feel free to freeze. It can be used directly from the freezer or after a few minutes of defrosting.

How to prepare fresh ginger

It is best to trim the ends of the ginger root before using, as they tend to dry out a bit. As for the skin, you can scrape it off with the edge of a spoon. You can use a knife, but chances are you'll remove more flesh than necessary, and if you're working with frozen ginger, the blade can slip.

After that, you have a few options: Grate , cut into slices, chop or cut into strips, depending on the recipe.

“Ginger should be cut against the grain because it has long fibers running through it that are difficult to chew,” says Megan Ginsberg of America's Test Kitchen. “If you slice against the grain, perpendicular to the grain instead of parallel to the grain, you cut those long fibers into smaller pieces.”

How to grate fresh ginger

Especially if you're taking ginger out of the freezer, it is not difficult to grate it. Ceramic graters are a favorite tool of many cooks.

How to use fresh ginger

Ginger root is found in various cuisines of the world and in dishes, both salty and sweet. Because of its bright flavor, it is, along with garlic and onion, the aromatic base for soti, which you'll find in many Asian dishes. Sliced ​​or coined, it can be used as an infusion for soup or as a tea to clear your head when you're feeling down.

Brew it into simple syrup for a throat reliever, syrup for drinks or topping for ice cream, pancakes or fruit salads. Mix it for a dressing with greens for grilled dishes. Of course, it is part of the pastry.