+
General Discussion

Grating fresh ginger--why?

creepygirl | Mar 8, 200408:34 PM     15

I'm looking at a stir-fry recipe from How to Cook Everything. It calls for 2 tablespoons garlic and 1 tablespoon ginger, peeled and grated. The garlic and the ginger go into the wok at the beginning of the cooking process.

What I don't understand is why Bittman thinks the ginger ought to be grated. It takes me more time to grate than it would for me to finely chop it. And every time I grate ginger I end up with a soggy product that inevitably has one or two long fibers in it, which isn't something I want to encounter in my stir fry.

Am I missing something?

-cg

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Make Your Sugar Cookies Taste Better
Guides

How to Make Your Sugar Cookies Taste Better

by Amy Sowder | Sugar cookies often look prettier than they taste. Now that's not right. With cookie season well under...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

11 Gluten-Free Cookie Recipes for the Holidays
Recipe Round-Ups

11 Gluten-Free Cookie Recipes for the Holidays

by Vanessa Simmons | Christmas cookies, holiday cookies, winter treats—whatever you want to call them, they used to be...

13 Perfect Christmas Desserts That Aren't Cookies
Recipe Round-Ups

13 Perfect Christmas Desserts That Aren't Cookies

by Jen Wheeler | Christmas cookies are one of the reasons to love the season, but holiday desserts do not stop at the...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.