QUICK PREP TIP

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GRATING GINGER

Although we love the floral pungency of fresh ginger, its fibrous texture can be distracting when coarsely grated or minced. What’s the best way to avoid ginger’s stringy texture? Although fancy kitchen stores sometimes carry porcelain “ginger graters” designed specifically for the job, we prefer to use our rasp-style grater. Its fine blades pulverize the ginger, releasing all of its flavorful juices without any stringy segments. Simply peel a small section of a large piece of ginger, then grate the peeled portion, using the rest of the ginger as a handle. Be sure to work with a large nub of ginger—and watch your knuckles.