How to Prepare Ginger

Viewing videos requires the latest version of Adobe's Flash Player.
Get the latest Flash player.

Showing 1-5

Part of the video series: Tips for Cutting Vegetables

Introduction to Chopping Vegetab...

Summary of Chopping Vegetables

Add to My Playlist What is a playlist?

Summary: Learn how to prepare and chop ginger with expert tips on cutting vegetables in this free how-to video on cutting vegetables.

Views: 1,880 | Tags: vegetables, cut, service, food, cooking, veggies, chopping

Get the latest Flash player.

Email Video Add to Favorites

About the Expert

Anne Apra Anne Apra has been handed down Italian Recipes from her Mother, Grandmother, and aunts. She has an intense passion for cooking, especially Italian cuisine. An... read more

Hide Comments

Conversations About This Video

Comments
(0 comments)
Questions & Answers
(0 questions) (0 answers)

Be the first to comment on this video.

Have a question about this video topic? Ask our community members and let them share their knowledge with you!

Ask A Question

You must sign in to perform that task.

Log In Now!
Don't have an account? Click here to sign up for FREE!

Sign Up Now!
Already have an account? Click here to sign in.

Email Address:

Password:

Confirm Password:

Screen Name:

I would like to receive the Expert Village Video of the Day

Date of Birth:

Gender: Male Female

Country:

Zip/Postal Code:

Enter the letters you see below

What's This?

I agree to the terms of use and privacy policy.

Video Transcript

How to Prepare Ginger

My name is Anne Appra and I'm with Catering Tips 101, but I'm really a Mary Anne and this is ginger. Ginger. This ugly little root packs a whole lot of flavor. You use it in Asian foods, you can use it in marinades, in salad dressings, in a garnish, what have you. It's really delicious. I have a tip for you on how to handle ginger, gingerly. I'm using a regular teaspoon and I'm going to use the teaspoon to rub off the hard, coarse peel. See how simple that is? Just rub it against it. I'm not applying too much pressure but enough. OK? You can eyeball about the size of piece that you want to use. About the size of your thumb is for your average use. What's nice is ginger keeps for a pretty long time as long as you keep it wrapped. So this big chunk of root, I can use for three or four dishes. Now I'm going to take my paring knife or in this case my chef's knife and just get rid of the very outer pieces. I'm going to cut my ginger much like a piece of garlic and I'm going to mince it using my sharp chef's knife. I'm just going to do lots of nice little cuts. Now that's very fibrous, so know that that's going to be happening. Going to also use my favorite little mezzaluna tool to make sure it gets cut right through cause it's stringy and fibrous. Another really lovely tip for ginger is using one of my other favorite tools, a little hand grater. So I'm going to take the ginger, I'm going to put it over my bowl and I'm just going to just use the hand grater. I'm going to rub it coarsely across the holes. I'm going to yield a nice pulpy finish that all I need to do is squeeze it. Now I have fresh, pungent ginger juice. You can also put the pieces in it and add it. It just adds a little more flavor body and nutrients. Ginger. Very good for you. Very healthy and delicious.