Fresh Ginger - help i have accidently ordered 11 packs of fresh ginger - what do i do with it?

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still new at this internet ordering and have ordered too much ginger - anyone got any ideas, LOL

100 gingerbread men? try to make the biggest and enter it for the guinness book of records (lame sorry)

no
send it back

it might freeze ok.

i cant send it back its here and it'll be off by the time i do my next order, dh is going to laugh.

how can i freeze it?, pelled /unp[eeled?

You can feeze it no problem. I do that and then grate/slice bits off when I need them.

Just freeze it in it's natural state. It isn't quite as nice as fresh but when cooking with it you won't notice.

peel it
grate it
toss it in lemon juice, lightly
freeze it in little batches

You can freeze it whole I think but you will never be arsed to use it if you do that

Best of luck to you

Pickle it, ala Japanese restaurant.

You could pickle it to keep it going a bit longer

INGREDIENTS:
2 large ginger roots
1 cup rice wine vinegar
5-7 tbsp sugar
1 tsp salt
PREPARATION:
Peel the ginger root. Cut the ginger into medium-sized pieces and salt it. Leave the ginger in a bowl for 30 min. Put the ginger into a jar. Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture of vinegar and sugar on the ginger. Cool, then cover with a lid and place in the refrigerator. In a week, the ginger change its color to light pink. Slice thinly to serve. The pickled ginger lasts about a month in the fridge.

how do i pickle it?, vinegar?

Snap ImReallyHurt .

fab great ideas, keep them coming i have lots of ginger to use up tonight so will be able to try them all!!

Or candy it in sugar syrup and make ice cream.

Crystallized ginger

Peel and thinly slice 1 pound (500 grams) fresh gingerroot. Place in a saucepan, add water to cover, and cook gently until tender, about 30 minutes. Drain. Weigh and place in a saucepan with an equal amount of sugar and 3 tablespoons water. Bring to a boil, stirring often, until the ginger is transparent and the liquid is almost evaporated. Reduce the heat and cook, stirring constantly, until almost dry. Toss the cooked ginger in sugar to coat. Store in an airtight jar for up to three months.

Or try this....

Fresh Ginger Ale
Ingredients
2 cups (about 10 ounces) coarsely chopped, peeled fresh ginger
3 strips lemon peel (about 4 inches each), yellow part only
1-1/2 cups (about) sugar
3 quarts chilled club soda
Ice cubes

Instructions
Combine ginger, lemon peel, and 4 cups water in a 3- to 4-quart pan. Bring to a boil over high heat; boil gently, uncovered, 10 minutes. Stir in 1-1/2 cups sugar and continue boiling until mixture is reduced to 3 cups, about 15 minutes longer. Pour mixture through a fine wire strainer set over a bowl. Discard peel; reserve ginger for another use or discard. Cool syrup, cover, and chill until cold, at least 1 hour or up to 1 week.

For each serving, in a 16-ounce glass, mix 1/4 cup ginger syrup with 1 cup cold club soda. Add more ginger syrup, ice, and sugar to taste.

Notes: Refrigerate leftover cooked ginger, if desired, and stir into softened vanilla ice cream, or sprinkle over vanilla yogurt or sliced bananas

COV

Ginger dipping sauce

Amount Measure Ingredient -- Preparation Method
-- -- --------
1 tablespoon Garlic -- finely chopped
2 tablespoons Brown bean paste
1/4 cup Ginger -- finely chopped
1 each Serrano chili -- stemmed &
finely chopped
2 tablespoons White vinegar
1 tablespoon Sugar
1 tablespoon Soy sauce
3 each Cilantro sprigs -- chopped

Mix all ingredients thoroughly. Use immediately or at least within 6 hours of
preparation as the flavours will get stronger the longer the sauce sits.

This thick, dark, rich & spicy sauce goes well with as a dipping sauce
with bland foods such as tofu.

pmsl .. when it arrives tell them its a mistake and send back 10 packets (am assuming it is too late to change order)

Hot Ginger Tea
4 cups of water
2 inch piece of fresh ginger root
optional: honey and lemon

Peel the ginger root and slice it into thin slices. Bring the water to a boil in a saucepan. Once it is boiling, add the ginger. Cover it and reduce to a simmer for 15-20 minutes. Strain the tea. Add honey and lemon to taste.

oohh ginger ale sounds really good.

Plant it!!

put each piece into a plant pot (3" should be big enough for now) with some potting compost... lay the tubers sideways down and cover with about 2" of compost... keep well watered and it will soon send shoots up and you'll have some fab house plants... every time you repot, you can cut off half the root tuber and use it in your cooking... you'll never have to order ginger again! we have some ginger plants on my classroom windowsill... you can do the same with fresh Tumeric tubers too, I bought some form waitrose once and grew them all.... they can be kept out on the patio in the summer months and then brought in or covered during frosty spells..

wow i didnt know you could grow it at home how fab is this, my mistake is turning out to be fun!

twig its already here i only realised as i was unpacking!

I would peel it, put it in the chopper and puree, then spoon into ice cube trays and freeze. I use ginger a lot in my cooking so this would be very handy. Still 11 packs is a lot, maybe give some to friends and relatives.