Q: I recently made a recipe that called for juice from fresh ginger. I peeled a large chunk, chopped it and put it through a food processor. I got very little juice, so I ended up adding water. How do you juice fibrous ginger roots?
The trick to ginger is grating it. That breaks down the fibers enough to get plenty of juice.
There are several kinds of ginger graters, from ceramic ones to a nifty bamboo version you can find in many Asian stores. But a box grater will work too. Just grate the ginger, then gather it up and squeeze it.
A. 4- to 5-inch chunk of ginger should yield at least a tablespoon of juice. If it doesn’t, it may be too dried out.
By the way, if you’re grating ginger, you don’t need to peel it. The skin is discarded with the solids. But if you do need to peel ginger, just use the edge of a metal spoon. The skin should scrape right off.
Email questions about food and cooking to Kathleen Purvis at email@example.com