Anyway, it's truly delicious and fairly easy to make, except for Spring Time is when I've always made any batches for the year, in the past, because I read that's when ginger produces the most tender roots. I just haven't made any other times of the year.
In the meantime then, I found the following video, shared by Food Editor Jenny Slafkosky and figured others might benefit from it too.
Note: Just simply grate the frozen ginger (unthawed) with a Microplane Zester/Grater. You don't even have to PEEL it first, before freezing. (How great is that? I love it!) Plus, I've listed several more of my favorite uses below for this terrific tool.
Here's an IDEA for an affordable
Christmas Gift for your favorite cook, maybe even YOURSELF!
Besides ginger, here are several helpful hints, as to why I've loved my Microplane for 10 years now. I don't know maybe even more! (Heck, I've lost count.)
1. I love it for grating whole nutmeg! You've never lived until you've had freshly grated nutmeg in eggnog or on your morning oatmeal.
Savings tip: Mexican markets, that sell whole nutmeg, may sell it (for less) than you'll find on grocer stores' spice aisles. In fact, I find that to be true with most spices. I'll also buy my Asian spices at Asian markets too; many or most sell fresh ginger root too.
2. When you zest oranges, lemon and limes, it take only seconds, without any of that hateful/bitter pith!
3. Use it for grating hard cheeses, like fresh Parmesan or Romano, into delicious feathery-light stands.
4. Grate chocolate over top of cakes, whipped cream or into hot cocoa. Just be sure the chocolate is very COLD before you attempt to finely grate it.
Amazing Chicken & Marinade
Garlic Carrots? Oh so simple... oh so good!
Orange Vinaigrette Dressing (recipe & video)
Amazing Citrus Chicken Salad
Homemade Sweet Ginger (remember for come Spring time)