Grating ginger for your recipes need never result in grazed knuckles again, provided you store the spice correctly. Ginger is a wonderfully versatile root that can be used to enhance the flavour of countless dishes, from curries and stir-fries to teas and other beverages, while also offering digestive health benefits.
But there has always been one significant drawback when it comes to buying fresh ginger - it can be an absolute nightmare to prepare. In its fresh state, the spice is typically grated so it can be incorporated smoothly into dishes, particularly when it needs to blend into sauces without leaving large chunks. However, grating ginger can be a hazardous process.
The fibrous root frequently becomes lodged between the tiny sections of the grater, and in attempting to dislodge it, you risk cutting your fingers badly.
Chef's freezing hack
According to one chef, though, there is a straightforward way to put an end to "years of torture" and spare your fingers from the sharp edges of the grater - and it all comes down to how you store it.
In a video posted on the Fallow Chefs Instagram account, run by chefs Will Murray and Jack Croft, fellow chef Yvette Flower revealed that freezing ginger prior to use can make it considerably easier to grate.
She said: "Most people know the hack where you peel ginger with a spoon, but what most people don't know about is that there is a hack that can save you the pain of grating ginger. Ginger is incredibly fibrous, so all of these fibres just tear and get caught on the microplane. I feel like I've been [grating this ginger] for an eternity; it's pretty hard work, and I'm being left with this fibrous nub.
"I'm unlikely to get more out of that without sacrificing a knuckle, which I have done before. But what you can do is just pop your ginger in the freezer."
How freezing helps
Demonstrating the outcome, the food enthusiast explained: "This has been freezing for like six hours. The thing with ginger is that obviously it's really fibrous, but also it's got a really high water content. So when you freeze it, all of that water is turning into ice particles, which are swelling and weakening all of the fibres. So it just snaps off when you grate it."
Yvette validated the technique by revealing the final result after grating a piece of ginger: a mound of perfectly grated ginger and a grater with absolutely no residue whatsoever.
Those commenting on the post were amazed, as numerous people had no clue that merely altering how they store the root could entirely revolutionise their cooking routine.
One person said: "You've just saved me after years of torture!" Another added: "Great tip! I will definitely try it, thank you."
How to prepare ginger
Peeling
Hold the ginger root firmly. Drag the edge of a teaspoon downwards to shave off the peel. If you are finely grating your ginger, you can skip peeling entirely.
Grating
Grating is best for marinades and dressings. You can do this with a microplane zester. Freezing ginger before grating it makes it easier to grate.
Slicing
Slicing ginger into coins going across the grain can reduce the fibrous texture. Stack these coins and cut them into matchsticks, or dice into cubes. Sliced ginger is best used in stir-fries and some curries.
