grating ginger, was Re: Indigestion

[Guest guest]

> > Also, how do you use fresh ginger? It's so stringy; do you

> > just mince it real fine and not worry about the stringy stuff?

I've

> > tried grating it and that was a joke. It took forever and lots

of

> > ginger just to get a teaspoon.

>

> A microplane works wonderfully for grating ginger - it's a long,

> skinny rasp (originally for woodworking, now marketed for

> kitchen uses as well), about 1 " x 12 " , stainless steel, it's

fantastic

> for grating ginger, garlic, citrus zest, hard cheese, etc. Most

> specialty kitchen stores have them, or you can order one from

> http://www.leevalley.com . Also, ginger is easier to grate if it's

> frozen.

>

> Aubin

Isn't that usually what's on one side of most graters? If so, I've

tried that in the past only to be frustrated that the ginger would be

stuck between all the metal and I couldn't get it out, even when I

banged the grater on the counter to try and get it off, only a little

would fall off and the rest remained stuck. Am I doing something

wrong? Did I use it wrong? And what about all the stringy stuff;

what do you do with it? Once it's shredded in that way it's seems

nearly impossible to separate the stringy stuff from the meat. Do

you just throw it all in to what your making? So, you don't notice it

or feel the stringy pieces in your mouth when it's cooked in food?

I'm sorry to make this more complicated than I'm sure it is. It just

doesn't seem like it would feel good, in your mouth, to have the

stringy part of the ginger in your food.

Peace and Love of Christ be with you,

Robin