Anyone got a foolproof way of preparing fresh ginger?

[WoolyMammoth55]

I'm so sick of dicing it as finely as I can and still biting into chunks in the finished dish!

I need a garlic press but for ginger, right? Is it this?
www.amazon.co.uk/Microplane-Ginger-Stainless-Steel-White/dp/B01LCPCMDE

Any thoughts or tips really welcome!

Another vote for bung in freezer and grate unpeeled with fine micro plane grater straight into dish

Another vote for frozen!

I just cut a hedgehog out of a chunk and take it out after cooking.

we were give one of the grating plates but I hate it and it's used as a spoon rest.

Either freeze and grate from frozen or buy a squeezy tube of ginger paste which is mainly what I use now, same with garlic

www.sainsburys.co.uk/gol-ui/product/sainsburys-ginger-paste-80g

A jar of ginger puree in the fridge - more convenient than frozen.

But has a shorter life. It has to be used within a certain time.

But always has added stuff. Frozen is pure ginger. I used to grater and freeze my own, but the cost of ready-made is worth the cost of my grated knuckles.

Worth? Less than!

Thanks MN! I will get on the frozen bandwagon I reckon :)

Appreciate all the replies xx

Tan frozen is amazing but just put it into an electric chopper and purée it if you need.

I get the squeezy ginger too. (And the garlic and chilli) I love short cuts. Less wastage imo. The frozen soffrito is fab for so many dishes too.

I’ve been buying the refrigerated tubes lately.

I used to use an extremely fine grater

Does anyone notice that some types of ginger is tougher than others. I used to grate and now I chop. Only occasionally do I notice the chunks and I think it's because of the variety. Some varieties seem drier or something. I think it might be how mature the ginger is.

I do have a very good knife which I think helps with the chopping.

I grate mine from frozen using a microplane grater but you can use the normal fine one (which is also useful for things like Parmesan). No need to buy the special little one which isn't useful for anything else.

Pretty. I got a plain ceramic one of these from an Asian store. It’s got rows of tiny sharp pyramids that minces it up.

scrape the skin off with a teaspoon.

Yep, this

We have a little plate with sharp bits sticking up, you rub it across the surface and it grates/pulverizes it. There is a little brush you use to brush it all off. It's specifically for ginger and or garlic

I keep it frozen and grate it - never have chunks.

I use a garlic press

I buy Lazy Ginger from the supermarket, the ginger is chopped to matchstick size pieces.

Peel with a teaspoon.

Use a garlic press.

These little grating plates. Don't even peel it first.