As I was whipping up some chicken teriyaki tonight (I'm addicted!), it occurred to me that it might be worth sharing how I keep fresh ginger fresh and at the ready for instant use, no waste. When I get it home, I wash it, trim off any particularly ugly parts, then slip it into a zip lock freezer bag and tuck it in the freezer. As I need fresh ginger, I microplane off as much as I need and stick the ginger back into the freezer for next time. So easy, no peeling required. If I need "ginger juice," there are two options: cut off a chunk and juice it with my garlic press, OR grate some into enough water to moisten. Either way works.
Got any kitchen tricks that work particularly well for you? Thanks!