WAY #1 COOL IT OFF
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.
WAY #2 GET IT TIPSY
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.
Way #3 WRING IT OUT
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.
About the Author: America's Test Kitchen
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please stop perpetrating the myth that alcohol cooks off. It does NOT.
Hi Jocelyn, thanks for your comment. We were not trying to perpetuate a myth; in fact, we did a test for Cook’s Illustrated, and although the alcohol doesn’t completely cook off, it does to a great degree. More details at http://www.cooksillustrated.com/howto/detail.asp?docid=11518
Please tell me — any chance of the sherry (or other spirit) method working for horseradish? I’ve tried method #1 with horseradish and it goes flavorless — almost as flavorless as the store bought preparations.
You may wish to change #3 to say “ginger juice” instead of “garlic juice”.
NIce catch, Rebecca. We must have gotten a little too excited about the garlic press in that tip.
Hi al, you may find our recipe for homemade prepared horseradish useful: http://www.americastestkitchenfeed.com/do-it-yourself/2012/03/how-to-make-prepared-horseradish/