Friday, January 20, 2012
Chef Michael Smith and he offered a tip which I tried and LOVE and that is to freeze fresh ginger root and then grate it for use. This is brilliant, so I wanted to share. Perfect for tea, sauces and of course gingerbread. No stringy bits or chunks, no need to peel it or anything, just freeze and grate. One thing I would note is if you are adding it to baking, I would add it to the wet ingredients rather than the dry.