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Ginger Grating

Grating fresh ginger--why?


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Grating fresh ginger--why?

creepygirl | Mar 8, 2004 08:34 PM

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?


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