Your Burning Questions

Tips for Juicing Ginger

By • May 25, 2013 • 3 Comments

There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.  

Going to the Hotline is like stepping into the best classroom you could ever imagine; it's filled with hungry, knowledgeable home cooks, ready to offer their expertise, and probably in need of yours. Normally, it's the place we go if we have a burning food question (At what temperature do I cook chicken? And, what is the best way to season it?), but it's also a place we go to learn. Give it a try -- scan our latest questions, and the chances are good you'll pick up a new tip, or temperature, or recipe to try. 

Every week from here on out, we'll be picking one Hotline question to feature. It'll be one that we think has great answers already, but one that we think you might have answers to, too. Think of it as a weekly workshop. Today we're talking ginger juicing. Some of the best tips we've seen? 

• Grating the ginger on the large side of a box grater and then pressing it in a citrus squeezer, from aargersi.
• Or, doing the same, and then just squeezing with your hand.

To add your two cents, hop over to the question here, or continue the conversation in the comments below! 

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Tags: hotline question of the week, hotline, question, best question, , how-to & diy

Comments (3)

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Stringio

over 1 year ago Bruce Weaver

Hello Everyone. I would reccomend making a ginger bug out of ginger! Why not try making a fermented juice you can reuse and keep growing? http://nourishedkitchen...

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over 1 year ago DeborahBr

I just put chunks into the food processor (you don't even have to peel it) and then put the pulp into a towel and squeeze out the juice -- a technique taught to me by a chef friend.

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over 1 year ago Panfusine

I always leave the juice to stand for about 10 minutes after squeezing before using it. There is a layer of a fine white starchy powder that gets left behind that I discard after draining the top liquid. (the general consensus from traditional granndmother's wisdom was that it was not good to ingest it, Don't ask me why, don't know..)