Cooking & Baking
Related: About this forumA question about fresh ginger
Can ginger be chopped up and frozen? How can it be preserved without pickling?
I'm asking for the Landlady(!).
Thanks, in advance.
Nictuku
(3,616 posts)I appreciate the link, Nictuku.
Enjoy your Sunday evening!
sprinkleeninow
(20,253 posts)😀
Go on the Google.
I don't see why one couldn't be able to freeze ginger.
About preserving, do you mean short term?
What, did you acquire a ton of it?
Cheers,
😉
PJMcK
(22,037 posts)Usually, the minimum you can buy is a pound which is a lot. Pealing fresh ginger is a pain, as well.
I told the Landlady(!) that Google would be her friend but she insisted I ask the Cooking & Baking Group.
Thanks for your response, sprinkleeninow.
sprinkleeninow
(20,253 posts)Grasswire2
(13,571 posts)That's the pro tip.
fierywoman
(7,686 posts)ginger loses its strength/flavor over time but it works for a while -- then you get ginger flavored vodka out of it.
irisblue
(32,996 posts)Not that fake chemically nasty stuff. You can add a shot of the sherry to the item cooking.
I also have been happy using preminced ginger, It's in the veggie section by preminced garlic.
PJMcK
(22,037 posts)Generally, I'm not into flavored vodkas but if some ginger-flavored juice means we can have "fresh" ginger, I'm all for it!
Have a great week, fierywoman.
fierywoman
(7,686 posts)Sanity Claws
(21,849 posts)I bought 2 small bottles of rum for a Puerto Rican style egg nog but used only one. I have been wondering what to do with it.
fierywoman
(7,686 posts)The last time I had rum was in 1979 so I barely remember how it tastes!
Sanity Claws
(21,849 posts)Rum goes with coconut but probably does not go well with ginger. I'll keep the rum for next Christmas.
sorcrow
(420 posts)I would peel it and slice it before freezing, but not chop it until ready to use.
Another way to keep it is to peel it and store it in vodka.
Regards,
Crow
PJMcK
(22,037 posts)Thanks for your response, sorcrow. It makes a lot of sense.
There's a similar suggestion regarding vodka upthread. The byproduct of ginger-flavored vodka is intriguing!
Dr Hobbitstein
(6,568 posts)I cook with fresh ginger a couple times a week, and hate peeling it all the time, so everytime I buy a large rhizome, I peel/chop/freeze the whole thing.
PJMcK
(22,037 posts)It makes sense but we've never tried to freeze ginger. Other posters have noted that it shouldn't be grated before freezing.
Thank you for your thoughtful advice, Dr. Hobbitstein.
Dr Hobbitstein
(6,568 posts)GP6971
(31,174 posts)Raw pieces I should say. She cuts it into the size portions she usually uses, wraps it really well and into the freezer. When she needs it she'll take a piece out and let it defrost. She then peels it and trims the ends. This is some discoloration, but the flavor is still there.
PJMcK
(22,037 posts)Other posters suggested peeling before freezing but the concur with your wife in keeping the thing in large pieces.
Thanks for your help!
dixiegrrrrl
(60,010 posts)Someone had sent us a whole "hand" of it, I hated to see it go to waste. It did last a long time in the cooler crisper drawer of the fridge, but I tried freezing it too.
son't have any vodka...have gin, tho...???
for those wondering...fresh real ginger is soooo much better than dried powder.
N_E_1 for Tennis
(9,751 posts)Learned that from a chef. He had a successful restaurant so I believed him.
TygrBright
(20,763 posts)Peel the ginger, cut into chunks and use a spice grinder or mini food-processor to macerate it. Use a spatula to fill the mini ice cube tray, put cling film over the top while it freezes.
When it's frozen, turn the mini-cubes out into a bowl and add just a spritz of veggie oil, stir to coat all the little cubes, put 'em in a ziploc bag, put it back in the freezer and use 'em as you need 'em.
helpfully,
Bright
PJMcK
(22,037 posts)We do something similar with pesto and also with guacamole.
Your idea sounds so easy, too. Thanks, Bright.
Cairycat
(1,706 posts)And just grate them with the skin on. With a fine grater, you don't notice the skin at all. I think the flavor would hold up better the less broken down it is.
PJMcK
(22,037 posts)We end up with so much of it that I hate for anything to go bad.
Thanks for your response, Cairycat.
Kali
(55,014 posts)and either grate it frozen or chop off a chunk to thaw if I need slices. I don't peel it either.
PJMcK
(22,037 posts)And for taking the time to respond.
Have a good week, Kali.
procon
(15,805 posts)If you have a stick blender puree the pieces to a uniform paste. By hand you'll need to mince then smash with a heavy skillet or mallet. Spread the ginger paste on a piece of parchment or wax paper and freeze. Cut the paste into small pieces (a little goes a long way) and freeze in an air tight container.
Using puree adds the flavor of ginger without the risk biting into a peppery chunk of it. It will keep for a long time.
Response to PJMcK (Original post)
Tech This message was self-deleted by its author.
yellowdogintexas
(22,267 posts)I get it at Target. Also available: cilantro, basil, and oregano. Keeps in the refrigerator quite nicely.
handmade34
(22,756 posts)when frozen... I sometimes grind it up in my Ninja when frozen (depending on what I'm using it for)
I don't bother peeling
Ginger... yummm
MontanaMama
(23,324 posts)in the produce section of the grocery store and keep it in the fridge. I felt guilty buying it but got tired of it going moldy in the produce drawer.
PJMcK
(22,037 posts)Unfortunately, my Landlady(!) likes to go the the markets in NYC's Chinatown to buy fish, vegetables and various other edibles. They sell fresh ginger in larger lots, usually at least a pound. That's a lot! Freezing seems to be a reasonable alternative.
Have a great week, MM!
MontanaMama
(23,324 posts)coming out of her kitchen are second to none. Do you live near her? I dont know why she couldnt freeze ginger. My only worry would be freezer burn but if she uses it fast enough that wouldnt be an issue. She could peel it, cut it into chunks and freeze them on sheet pans. Once frozen they could be thrown in a zip loc bag or a mason jar and kept in the freezer. I freeze whole berries like that and they keep forever.
You have a great week too, PJMcK!
PJMcK
(22,037 posts)Shes my fiancée. I tease her because she has been very wise in her acquisitions of properties. Were both foodies so our kitchens are important rooms for us.
Happy Monday!
MontanaMama
(23,324 posts)Sorry if I missed something...bon appetit, you two! Yes, the kitchen is the heart of the home.
Callalily
(14,890 posts)When I need to use ginger, I just pop it out of the freezer, cut off what I'll be using, peel it and use my microplane and grate what I need.
violetpastille
(1,483 posts)dem in texas
(2,674 posts)back when I was deep into Chinese style foods I purchased a little white china grater, very cheap, under five dollars. Don't remember where I got it, maybe at an oriental super market. Ginger will keep for quite a while if left in the bulb, only cut off enough for what you are making.
Grasswire2
(13,571 posts)That's what I do.
Then grate it when you need some.
To peel, rub the edge of a teaspoon along it -- that's the easiest way to peel.
PJMcK
(22,037 posts)Thanks for your advice. Sometimes the simplest thing is all you need to do.
Have a great week, Grasswire2.
catbyte
(34,412 posts)freezer. It seems to retain its "zing" better than grating it beforehand. I always use a microplane when I grate it, so I don't bother peeling it.
MissMillie
(38,562 posts)Then use a rasp grater to grate it for use.
When you freeze it, wrap it well to avoid freezer burn.
When it's frozen, it grates like a charm.