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Fresh ginger in cake question

topeater | Dec 24, 201401:54 PM

I'm making Fresh Ginger Cake by David Lebovitz that I found on Epicurious. It says to peel, slice and chop the ginger very fine with a knife or use a grater. When I've chopped ginger in the past to use in a marinade, it was kind of stringy. How can I ensure it won't be that way in the cake?

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