This technique makes cutting up fibrous ginger a cinch. To start, slice the peeled knob of ginger into thin rounds, then fan the rounds out and cut them into thin, matchstick-like strips. Chop the match-sticks crosswise, et voila: perfectly minced pieces.
It’s easy to scrape your fingers on the grater when a piece of ginger gets down to a tiny nub. We suggest this: Peel a small section off the end of a large piece, then grate the peeled portion, using the upper, unpeeled part of the root as a handle to keep your fingers as far away from the grater as possible. If all you’re left with is indeed that annoying, tiny nub, stick a fork into it and rub it over the grater, using the fork as a handle.
Smashing ginger is a quick way to release all of its flavorful oils. To do so, thinly slice an unpeeled knob, then use the end of a chef’s knife to smash each piece.
Like these? See more quick tips at Cook's Illustrated.