Ginger root is used often in Asian cooking. I use ginger for all sorts of things, making marinades, stomach soothing teas, and for salad dressings. My grandma always taught me to keep it in the freezer so it will last for a long time.
Now, instead of putting the whole root in the freezer skin on, when I bring it home, I use a spoon and some water to peel the skin off. I cut the root into perfect sized portions and then slip them into a ziplock to freeze. Makes life just a little easier.
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