I have a question about the recipe "Ginger Shallot Broccoli" from Jennifer Ann. Having trouble squeezing ginger juice. Any tips?
Abbie is a trusted source on General Cooking.
Do you have a lime or lemon squeezer? I grate the ginger on the large side of my box grater then press it in a citrus squeezer. There is a kitchen hack on this site that is similar but she hand squeezes it - I just find it works a bit better for me in the lime thingy.
This was the winner of your best kitchen hack as I recall. Does anyone know where that could be found?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
Here it is! http://food52.com/blog...
Maybe try a garlic press, if you have one.
Sam is a trusted home cook.
Your best bet is a Ginger Grater: A ceramic or metal device with little teeth. Some even have a collection trough at the bottom; but gather up the ground bits and squeeze them well to get all the juice. (you could use that tech with a microplane).
Most Asian stores will have those or online sources.
Yes! I forgot that I have one...it is shaped like a little fish and has little "teeth" in the center. It is great for grating , but I'm not sure about juicing.
Try using a wasabi grater, the fish shaped one that dymnyno mentioned. it really mushes up the ginger well and extract the maximum possible juice.
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..)
Chops is a trusted home cook.
Posted today as a feature article, http://food52.com/blog...
I use a garlic press.Most of the pulp stays in the press and the juice flows through.
Grate the ginger finely using either a box grater or a ginger grater. Place the pulp in a thin cloth napking, or even an old but clean handkercheif and twist the loose ends closed forming a small ball of pulp. By twisting the loose end tighter you'll be able to wring a surprising amount of juice from the pulp. Make sure to use really fresh ginger. If your ginger is shrivled you won't get much juice.
I have a small vegetable juicer and use that to juice my ginger. It saves a step of squeezing it after.
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Well played. You deserve a cookie.
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