The Basics: Fresh Ginger Root

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The Technique

Fresh Ginger Root

Freshly grated ginger may be used in a variety of ways from adding wonderful flavor to baked goods & sweets to elevating soups sides & main dish entrees. Although it does flower, it is the rhizome that may be peeled & grated for recipe applications. Aside from using it in it’s most natural form, it may be found & used as a dried powder or candied. The oils are often extracted for medicinal applications as ginger root offers many health benefits from aiding in reducing nausea & as an anti-inflammatory to reduce muscle pain & stiffness. Learn how to properly peel & grate fresh ginger to use in some of your very favorite recipes.

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How To Peel & Grate Fresh Ginger

Fresh ginger is what truly elevates many holiday recipes & preparing it for use is relatively straightforward. When choosing it for purchase, it’s a good idea to select a nice size to be certain you’ll have plenty to use in recipe applications. Hold your hand open, slightly cup it & open just your middle, index & thumb while the remaining fingers are folded over the center portion of the palm of your hand. The ginger should measure from the tip of your middle finger to the base of the hand. If there is any remaining, store it several weeks in the vegetable crisper & add it to side dishes such as glazed carrots & green beans or main dish stir fry meals & marinades for pork chops.

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A sharp vegetable peeler of quality is the best tool to use to remove the outer portion of the ginger. Break away a large piece, then slice any small nodules from the side. Hold the ginger in one hand then swipe the skin away from yourself over a cutting board with the peeler. After each swipe, turn the ginger until the entire portion of flesh is exposed. Use a microplane grater to ready the ginger for recipe applications. Firmly grip the peeled ginger & swipe it over the tool until enough has been collected.

The Tune
“I’ve Got My Love To Keep Me Warm” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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