Ginger I started a batch of wine today that called for Ginger Root, mashed. At first I thought they were crazy because the Ginger Root at the store is firm so I was not exactly sure how to go about this task. After a little research I know how to mash Ginger Root and thought I would share the process with you. It actually is very simple.

Instructions:

  • Ginger Root will often have fingers on them which will make it difficult to peel them so start out cutting the fingers off.
  • I used a vegetable peeler and peeled the skin off the finger of the Ginger Root I was going to use.
  • Then with the small holes of a grater, grate the Ginger Root in to a bowl.
  • Take a fork and mash the Ginger Root until it looks like a paste.
  • Measure out the amount needed.
  • You can wrap and freeze any of the Ginger Root fingers not used and freeze them for later use.

Tips and Warnings:

  • Fresh ginger is very potent; start with smaller amounts and work up.
  • Don’t use ginger that has soft spots, fuzz or a sour smell, all of which indicate spoilage.

Things You’ll Need:

  • Sharp Knife
  • Cutting board
  • Box grater
  • Small bowl
  • Fork
  • Plastic wrap or freezer zip lock bag (optional)

I hope this article helps you if you need some mashed Ginger Root in your recipe.

 

 

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