Root Ginger

[Lucienne]

Can the whole of the root ginger be used, the smooth outer part is easy to slice, but should I continue using the inner, more woody part, which appears to be quite tough to cut into?

[Lucienne]

Thank you so much for that incredibly fast response poodicat. I'm just about to use the ginger, will will now use all of it..

[Naomicorlett]

Please make me a Tokoyo Martini Vodka,Lychee Syrup and Ginger. :o)

[dr b]

It's often easier to grate the inner part rather than cut it (tho if the recipe calls for minced or julienned, just be sure to have a very sharp knife!).

[Lucienne]

Hi poodicat. I'm making salmon, with fresh ginger, garlic and lemon, sprinkled with coriander and served with baby new potates and watercress. My friend gave me the recipe when she served it last weekend. It was delicious!

[Lucienne]

You're right dr b, I've just grated the woody part using the microplane. Thank you for that tip!

[tamborine]

wash first & use all. Outer skin is good roughage.

[pastafreak]

You can grate it...and then freeze up in ice cube trays. Easy ginger next time you need it.

Mmmm...the recipe sounds delish....and I love salmon. Bet it would be good for trout also.

[Lucienne]

Thank you for that pastafreak. I had some gignger left over, so I've just grated it and put it in an empty ice tray and popped it in the freezer for later use. And thank you to everyone else for their helpful suggestions. Much appreciated!

[angiealf]

If any one is interested - Ginger is very good for an upset stomach. Put a heaped teaspoon worth of grated ginger in a jug, add a mug full of boiling water, stir leave for 2 - 3 mins, sweeten to taste then strain into a mug.