And yes, I want to marry it.
Are you ready for a cool way to store freshly grated ginger? Great. Because that's what I'm writing about...
This is what ginger root looks like in the store. It's usually tucked away near the fresh herbs. Butt ugly.
When your ginger arrives home, it's ready to be used. First, you should peel the tan skin with a vegetable peeler. It can be tough getting around those gnarly knobs, so you may need to cut the ginger into smaller pieces. Some folks use a spoon to peel theirs. I prefer the veggie peeler though.
Many recipes call for ginger to be grated. For that, you'll need a Microplane grater. THE mother of a ll graters. The cook's BFF. Not only can you grate ginger, you can grate chocolate and parmesan cheese. You can zest lemons, limes, and oranges. You can even grate garlic on it, which is much easier than mincing it.
I like the wide Microplane like this one.
Then you just start grating your heart out. Before you know it, you'll have a pile of grated ginger like this.
Now that you've worked so hard grating, you can store all this ginger for many recipes to come.
Grab a plastic freezer bag. Spoon all the ginger into the bag. Push the ginger down to the bottom and press all the air out...like this.
Then roll up the bag into a cigar-like shape and toss in the freezer. Next time you need ginger, grab your frozen ginger, remove it from the bag, and place it on a cutting board. Here's what the frozen ginger cigar looks like.
Then cut off what you need in thick coin size pieces. Depending on the recipe, you may want to nuke the coin piece(s) for 15 seconds or so.
I cook with ginger often and it's so nice to have it all prepped up. I can't take credit for this idea. I learned it years ago from Tyler Florence. Thanks Tyler! Preeshatecha.