# How to prepare ginger

## The essentials

Fresh ginger gets peeled with the edge of a spoon, which follows its shapes better than a peeler. Finely grated, it flavours a marinade, a curry, an infusion. Frozen whole, it grates without thawing, which is the most practical.

## Choosing it

Firm, the skin smooth and taut, with no wrinkled parts.

## Preparing it

Break off the piece you need. Scrape the skin with the edge of a teaspoon, it comes away without forcing. Grate on a fine grater, or chop.

## Cutting it for the dish

- Grated, for a marinade, a curry, a stock.
- In rounds, for an infusion or a stock, removed before serving.
- The juice, by squeezing grated ginger in your hand.

## How long it takes

One minute.

## Storing it

In the fridge, in a container, two to three weeks. In the freezer, whole, several months, and it grates directly.

## Make it tonight

The build-your-own marinated chicken: the ginger of the teriyaki marinade.

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Source : disheazy, https://disheazy.com/bases/how-to-prepare-ginger