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Frozen ginger finally worked for me after years of avoiding it
I always thought the whole freeze your ginger tip was overrated, but last week I was out of fresh ginger and tried the leftover knob in my freezer. Grating it while frozen was way easier than peeling and chopping, and it didn't turn into mush like I expected. The texture was fine in my stir fry, and I didn't waste any of it since I only grated what I needed. Have any of you tried this with other root things like turmeric or galangal?
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