Did i grate my ginger correctly?

[TracyK]

I grated it using the normal sized holes that I would use for carrots - other holes in grater looked like zesting holes.

It ended up with hundreds of little fibres like tiny fish bones.

Am I sposed to pick them out - I didn't and it didn't seem to affect the curry - but it did stay in a lump in the sauce that I had to tease apart.

I was going to grate a lot and then freeze - but wasn't sure about the fibres.

I use the smallest grating holes for ginger. There isn't a wrong way - experiment, find your preference and do it that way. (zesting holes fine).

I use a parmasan grater to grate ginger like this one You cant really see the holes well but they are like a roind hole with little spikes IYSWIM.

If you have an electric herb mill/chopper/grinder then use that for the rest of the ginger with maybe a a teaspoon or two of water or lemonjuice and then freeze it.

Have you tried freezing it whole and grating from frozen? I'm well impressed and it means I only use the amount I want and its available whenever I fancy cooking.

does it stop the wee fibrey bits if it's frozen first?

best to puree3 and freeze like sis says, or use the smallest grater holes then the fibrous parts seem to stay on the back of the grater. I don't like it all stringy neither.

I got a ginger grater froma health food shop (next to the noodles). I think garlic ones are the same - a ceramic one with little tiny pyramids on it.

ooh - here it is!

www.goodnessdirect.co.uk/cgi-local/frameset/detail/954127_Clearspring_Porcelain_Ginger _Grater.html

As ctd says it depends on the grater but I also like it chopped from fresh in fine julienne coz I'm greedy!