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Ginger Grater Advice Wanted

post #1 of 16
Thread Starter 
It's about time to get a ginger grater. I've seen a few mentioned at various times
I wonder if anyone has had experience with the ceramic or other graters, and what they think of them.

Kind regards,

Shel
post #2 of 16
Your microplane will work just fine for the task.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 16
A microplane actually doesn't work well with ginger. It turns it into mush.
post #4 of 16
Hello

This is what I use, works great, I am not saying the microplane is not good :)


http://www.fantes.com/images/4114graters.jpg
post #5 of 16
I prefer the ceramic ginger grater because when grating ginger you get really up close and personal with the grater. The ceramic grater avoids bleeding finger tips.

Grating ginger shouldn't result in great strips of ginger root like you would expect if you were grating carrots for example. It does and should turn to pulp.

Jock
post #6 of 16
I'd go with what he recommended.
post #7 of 16
Hi

Thank you Chad Aaland, it does work well :)
post #8 of 16
Shel,

I agree with those who suggest ceramic graters. There are some fabulous graters made in Japan. Check around in ethnic groceries.
post #9 of 16
I would agree it's superior for fresh ginger, but I store mine in a FoodSaver vacuum-sealed bag in the freezer and use what I need when I need it. The microplane grater gives me very fine shavings off the frozen-solid piece of ginger. The shavings are almost like snowflakes which melt into the dish nicely without giving me unpleasant bits.
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post #10 of 16
I always freeze ginger before I grate it (with a microplane). It turns out just as Mezzaluna described.
post #11 of 16
Thread Starter 
Thanks to everyone who's chimed in. I never knew that freezing ginger would be acceptable. Does it retain it's nice, strong ginger flavor when frozen? How long might a knob of ginger last under such conditions? Do you just stick it in a plastic bag or a storage jar of some sort (I make extensive use of French working glasses)?

Signed,

Gleeful in Georgia
post #12 of 16
Hi

Yes you freeze it in a ziploc bag, it keeps a long time :)
post #13 of 16
I learned to wrap it tightly in plastic first when I was using self-closing bags. Now that I have a FoodSaver I don't need to.

I think the flavor is a bit more subdued, but not much. It still has a punch to it.
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post #14 of 16
I use one of these ginger grater - aluminum

You can find them cheep at an oriental food store.
post #15 of 16
Thread Starter 
I don't think I'd want to use any aluminum tools in the kitchen ... wouldn't it react with the acid in the ginger?

Shel
post #16 of 16
Me neither( personal preferences )


Here is what I use, not expensive & it does the job very well :)



http://www.fantes.com/images/4114graters.jpg
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