+
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

Unique Chocolate Treats for Valentine's Day
Shop

Unique Chocolate Treats for Valentine's Day

by Jen Wheeler | Move over, Russell Stover. For choosy chocolate lovers, common candies just won't do. If your girlfriend...

Swoon-Worthy Pink & Red Kitchen Gifts for Valentine's Day
Shop

Swoon-Worthy Pink & Red Kitchen Gifts for Valentine's Day

by Amy Schulman | Valentine’s Day is replete with plenty of bouquets of roses and heart-shaped boxes filled with truffles...

Our 2020 Oscar Party Noms: Kale Salad & Ram-Don Noodles
Food Trends

Our 2020 Oscar Party Noms: Kale Salad & Ram-Don Noodles

by Megan Meadows | The noms are in. The snubs have happened. Love it or hate it, it’s time to start planning what to...

How to Throw an Epic Super Bowl Party
Entertaining

How to Throw an Epic Super Bowl Party

by Amy Sowder | There’s one team that everyone roots for, whether your eyes are glued to the game or you’re more focused...

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.