Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, how to freeze raw ginger root. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
How to Freeze Raw Ginger Root is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. How to Freeze Raw Ginger Root is something that I have loved my entire life.
The problem is, fresh gingerroot won't keep for more than two or three weeks at room temperature or in the refrigerator. You'll often find it has gone bad, shriveled into a lump, or that it even has rotted. This is especially true if you have cut or grated any part of it. The good news is you can preserve your fresh ginger by freezing it.
To begin with this particular recipe, we have to first prepare a few components. You can cook how to freeze raw ginger root using 3 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make How to Freeze Raw Ginger Root:
- Get 1 bag Ginger
- Make ready 1 Plastic wrap
- Get 1 A container with a sealing lid or a plastic zip bag
Note that you should not refreeze ginger once it has been thawed. The ice cube tray method To freeze ginger after cutting off a small piece, check to make sure the ginger is completely dry. Then, wrap the piece of ginger in aluminum foil or plastic wrap. Put the wrapped piece of ginger inside of a resealable freezer bag, and press out all of the air before closing the bag.
Steps to make How to Freeze Raw Ginger Root:
- Peel the ginger. Freeze the small pieces as is. Slice or julienne the big pieces.
- Wrap the sliced or julienned ginger in small 5 x 6 cm or so pieces of plastic wrap. (There's no need to wrap each portion up tightly. The plastic is just to divide it up.)
- The whole bits can be grated when they are still frozen. Sliced ginger is good for simmering fish, julienned ginger for Chinese dishes, and both are used for Japanese dishes.
- Put the ginger in a storage container with a tightly sealing lid and freeze. The julienned ginger will freeze in bundles, but can be used as-is.
Then, wrap the piece of ginger in aluminum foil or plastic wrap. Put the wrapped piece of ginger inside of a resealable freezer bag, and press out all of the air before closing the bag. Once the bag is sealed tightly, place it in the freezer. Freezing ginger not only reduces waste, but saves money. It also means that I always have ginger on hand to use in recipes - no need to run to the store for one ingredient!
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