Want to extend the shelf life of your ginger? Cut it up into 1-inch pieces and place them in a zipper-lock bag. Store the bag in the freezer, and whenever you need fresh ginger, pull out a piece, let it sit at room temperature for a few minutes to thaw, and then proceed as you normally would.
If you want ginger that’s ready to go into a sauté at a moment’s notice and doesn’t require peeling, try this: Peel the ginger, cut it into 1-inch pieces, and then place them in a mason jar. Fill the jar with sherry, and cover it with an airtight lid. Store the jar in the refrigerator for up to six months, and pull out a piece anytime you need to cook with it (the booze will burn off). Added bonus: the ginger-flavored sherry adds great flavor to Asian recipes.
Need ginger juice for dressings or sauces? The best way to express all of the juice is to wrap freshly grated ginger in cheesecloth and squeeze, but if you only need a teaspoon or two, try using a garlic press. Just peel your ginger, cut it into garlic clove-sized pieces, and press away.
Like these? See more quick tips at Cook's Illustrated.