Making fresh ginger Easy

Fresh ginger is something I love to keep on hand.  We do a lot of Asian cooking so its important to have it available when we need it.

Choosing your ginger - When choosing ginger from the store, try to get a piece that has as few knobs on it as possible and is firm without any wrinkling of the skin.

Use the back of a butter knife or the edge of a spoon and scrape off the skin from the piece of ginger.  Rinse off the ginger and dry thoroughly.  Place in a freezer safe bag or container and freeze.  The ginger will last several months in the freezer. When you need to use the ginger, pull it out of the freezer and use a micro plane while it is still frozen.  Ice crystals form inside the ginger when frozen so when you are grating the ginger you need to grate approximately double the amount the recipe calls for because the frozen ginger is very powdery and snow like but will reduce once it melts all the way.

Don't burn the Skewers!

The last thing you want to do when making skewers on the grill is burning the end you are supposed to hold onto.  There are a couple easy ways to prevent this.

First, always soak your skewers for at least half an hour.

Gas Grill - If the grill you are using has different burners on it that can be turned off you can turn off one from the far left or right and place the skewers with the handle end over the turned off side.  This does reduce the space available for cooking.

Using a charcoal grill - Use a piece of tin foil, folded over itself a couple times and lay at one end of the grill.  Place the handle of the skewer over the foil end.

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