the_robin•2mo agoMost Upvoted

Found out frozen ginger works better than fresh for grating

Honestly, I kept buying fresh ginger root and it would go bad in my fridge after a week. Then a friend told me to just toss the whole root in the freezer and grate it frozen with a microplane. It grinds up super fine with no stringy bits and lasts for months. Has anyone else tried this or got other freezer prep tricks for spices?

3 comments

3 Comments

hernandez.brooke2mo ago

Tbh it fits into this bigger thing I've noticed where we overcomplicate kitchen stuff when the simplest fix is just changing how we store things. Like, we all assume fresh produce has to stay fresh in the fridge, but half the time it just rots before we use it. Freezing ginger is basically hacking the whole system. You get the same flavor without the pressure to use it up in a week. Same goes for herbs - chop and freeze them in oil in ice cube trays, you get instant flavor bombs for soups or stir fries. People act like you need special gadgets or fancy techniques, but half the time it's just about not letting food go to waste.

kevin2182mo ago

And honestly that ice cube trick works for tomato paste too, I started doing it after watching a video and now I never have half a can molding in the fridge. @hernandez.brooke you ever try freezing pesto the same way or is that sacrilege to the fresh stuff purists?

shane7511mo ago

Yeah @kevin218 it's like we're trained to think everything needs to be used immediately or it's wasted, but once you figure out freezing is just pausing time instead of killing it, suddenly your whole kitchen works different. It's the same with butter or bread or even eggs if you beat them first, we just don't think to hit pause.