I tried grating ginger for an Indian recipe tonight. (Grating was called for in the recipe.) I was supposed to end up with 1 tbsp. grated ginger, and I started with a pretty hefty knob of ginger.
I *may* have gotten a teaspoon. The problem with the grater is, most of the ginger clings to the grater! or, should I say, the sharp points and the interstices between them. I ran a dull blade in diagonals through those spaces, but that doesn't help much.
I used the coarser face of a box grater that has coarse and fine faces. (The other two are more like staggered holes for grating cheese).
Any suggestions? Using a grater for this task seems more trouble than it's worth.
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