Ginger, Ginger

Ginger is something that I use quite often, but not often enough to finish using a whole piece before it spoils.  Apart from slicing and julienning ginger, I also mince ginger.  Mincing ginger is my least favourite way of using ginger.  But sometimes, it is unavoidable.  Usually, the amount needed is really small, like a teaspoon or a tablespoon.  I have to mince the ginger manually using a knife, which is why I don’t like to do it.  The amount is too small to mince using a food processor.  But mainly I wanted a way to not waste ginger.  So this is what I do now :

IMG_4016 First, I buy some ginger.  You may wonder why I do not just buy a small piece if I do not use so much so fast.  Well, I find that usually I have to get a big piece in order to get a nice piece of ginger.  The smaller pieces are usually broken off from a big piece.  They tend to be dry and withered.  Besides, I want to put the ginger through the food processor so the amount must be sufficient for this purpose.

So, as I said, I buy some ginger.  Then I peel them using a normal peeler.  I know traditionally, some people use a spoon, but a peeler is better at this job if you have a huge piece.  You can use a small knife to finish off the odd parts that the peeler cannot get.

IMG_4017Next, I cut them up into smaller pieces.  This is so that the food processor can process the ginger easily.  If you want evenness in your minced ginger, try to make the pieces roughly about the same size.

 

 

 

 

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Then I put the ginger pieces into my food processor and blitz them.  How fine the minced ginger should be is subjective.  If you are doing this, you should just do it until the ginger becomes as minced as you want it to be.

 

 

 

IMG_4020After the ginger has reached a state of mince-ness that I want, I scoop them out of the food processor and put them in a ziploc bag that is suitable for freezing. Next, I carefully flatten the content, at the same time pushing all the air out of the bag.  This will help to make the ginger keep longer.  To do this, you should first close the ziploc bag about 80% of the way, leaving a small gap at one corner for the remaining air to escape.  Flatten the content until it fills all the way to the opening, and then seal the bag shut.

Try not to fill the bag so much that you end up with a thick layer of ginger.  You should have a fairly thin layer, probably around 0.5cm.  I roughly fill the bag half full and flatten the ginger the rest of the way.

IMG_4021Once you have this flatten bag of minced ginger, take a long knife, or long ruler, or a dough scraper.  Basically, you want something that is blunt and can make a line.  I use the back of my bread knife.  Gently press down on the bag to create a line in the ginger layer.  Do it lengthwise and crosswise such that you get something like a checker board (without the black and white colours of course).  Each small square should be about the single-use amount that you normally use.

 

IMG_4022This is what you should get.  Next, carefully transfer this bag into your freezer without upsetting the pattern.  You should lay the bag of minced ginger flat to freeze.  This means that you first must clear out a space in your freezer so that you can place the bag there flat.  Once the ginger is frozen, you can store the bag in any way inside the freezer.  I like to keep my bags flat for easy organisation in the freezer, so I have flat bags of different stuff all stacked up in the freezer.

I forgot to mention this : you may want to scribble the date you make this so you know how long you have kept it in the freezer.  I keep mine for quite a long time.  I am not fussy and think ginger keeps quite well in the freezer for up to 6 months.

Whenever I want to use minced ginger, I just break off a square piece or two, depending on the amount I want, thaw a bit and use.  It is exactly like how you would break off pieces of chocolate.  This is why I said not to have too thick a layer.  Too thick a layer means it will be harder to create the lines, and harder for you to break the pieces off.  I use this in place of grated ginger too because  I think they are almost the same.

Storing minced ginger this way is the best.  It beats trying to make ice-cubes of minced ginger or simply storing a big lump of minced ginger because doing it this way makes it so much easier to take out a small amount to use.  It also helps to maximise freezer space.  It is definitely worth spending the time making a batch of minced ginger to freeze. It makes cooking easier later on.

One Reply to “Ginger, Ginger”

  1. Thanks for this tip! Didn’t know ginger could be frozen till I read this. I like freezing minced pork or beef flat like that in ziplock bag as well. Thaws really fast.

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