How To Use Ginger In Cooking

Help with fresh ginger?

The stuff I get from the store is always woody and stringy. Is there a trick to softening it up?

level 1

My understanding is Stringy ginger is often a sign of overly mature or older ginger roots at the end of its freshness.. Fresh young ginger root should feel dense heavy and rock hard and firm...the tan skin should look and feel smooth and taut. Any root that feels light in weight or has a wrinkled-looking skin should be avoided if you plan to grate it. Buy small amounts at a time. Store the root in a plastic bag in the crisper of your refrigerator. If you don't anticipate using it up within a week or two at the most, wrap the root in a paper towel to absorb moisture before placing in a plastic bag. IF you find yourself stuck with stringy or older ginger - the trick is don't grate it but slice it into medallions and use it that way during the cook for the flavor--and then fish it out later. You will still get some ginger flavor that way without the stringy mess.

level 2

I wish I was able to shop around for better quality, but I'm 40 minutes from town. I don't know why the ginger at my grocery store is always so old and crappy. And unfortunately the sauce I usually use ginger in isn't cooked.

I do usually have gari on hand, do you think that would be a decent substitute?

level 1

Depending on whether you're much of a gardener you could grow your own. You can even do it in containers indoors if you're in a place with cooler winters.

level 1

Hmm, that seems to be a low quality or old ginger root - because if you soak it in hot water (the way to soften roots), all the ginger flavor will leave and go into the water.

Lets consider that this ginger is possibly from another country that took time to age during it's transportation. Try buying your ginger from a different market.

level 2

Unfortunately I'm 40 minutes out of town, so my options are very limited as far as shopping around. I thought the same thing though, all of the ginger at my grocery store always seems tough and old.

level 2

You could steam it instead of soaking.. but the cooking process might break down some of the flavors.

level 1

Rub your sliced ginger in salt. Rinse and repeat until it's lost the woody, rough fibre texture.

level 1

Could you use ginger juice? Freeze it, micro it, then squeeze out the juice. I break mine into pieces before freezing and grate it while still frozen. That alone might help. Freezing breaks down the cell walls. Works great on citrus too.