Technique #1 Mince It Masterfully
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.
Technique #2 Grate the Ginger, Not Your Fingers
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.
Technique #3 The Monster Smash
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.
About the Author: America's Test Kitchen
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Get lots of ginger juice with no fibers by sending it through your garlic press. It takes a bit of effort, but what’s left over in the press is rather dry, and you have a great ginger essence in the juice.
I cut crosswise pieces after skinning and run them through a blender on puree. Add a little water. Add a touch of salt and store in fridge. Use the juice or ginger puree by straining as desired.