On Mon, 08 Feb 2010 13:55:57 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Sun, 7 Feb 2010 21:12:15 -0800, "Curt Nelson"
>> > wrote:
>>
>> > Anyway, I've watched enough cooking segments to know bullshit when I see it
>> > and I'm planning on trying ginger in my Zyliss garlic press for lunch on
>> > Monday.
>> >
>> > If anyone here has tried this, please let me know. I'll get back to you
>> > soon
>> > with my results.
>>
>> I don't see how you can do it with mature ginger. A fine grater works
>> for me. I guess you could press it with a lot of muscle power and be
>> prepared to ruin your garlic press. Personally, I've never dreamed of
>> ruining one but apparently it happens. I read about it here on rfc.
>
>I finally bought a Japanese garlic grater (thanks to seeing the really
>cute fish shaped one that Koko has) and it works grate. I've not posted
>pics yet, but I will. ;-)
>
>Eventually.
>
>I have other priorities at the moment.
>
>My preferred method tho' right now for handling ginger root is to
>purchase the fresh root, peel it, slice it up a bit and toss it into the
>blender with just a little water. Blend until pureed.
>
>Pour puree into a heavy ziplock bag, flatten and freeze.
>
>Break off what you need for the recipe as needed.
>
>Works like a charm and easy as can be.

A lot of unnessesary labor... frozen whole ginger root grates very
easily with any fine metal grater (even a microplane), the skin
doesn't grate, it remains attached to the whole root... and even if a
speck or two breaks off what does it matter. I've never peeled
ginger, its skin is thin like tissue paper.