The day I graduated from college, I vowed to never go back to school again, probably because at that moment I was so exhausted from finals, packing up the apartment, and the graduation ceremony. Funny thing is, life is school with the fun part being I choose the lessons. The rub? Sometimes the lessons choose me. But here I am on this delicious journey with a big group of people as we participate in Wok Wednesdays, choosing our lessons through Grace Young’s Book “Stir-frying to the Sky’s Edge.” The lesson I learned this week from her book is how to peel ginger. I had always used a knife, carefully carving the skin off, taking too much flesh, and struggling in the nooks and crannies. Until I came to Grace’s helpful tips on ginger.
She teaches us to peel the ginger using the edge of a spoon! What a revelation. And with tips like this, I wonder where I have been all this time, in all these years of cooking- under a rock? The spoon gently takes only the papery skin, easily manages the nooks and crannies, and is not awkward at all to use. No fancy tool needed here!
I was sharing this tip with my Ma and she reminded me how to store ginger by placing it in dry sherry as Mrs. Shirley Chan, a long time family friend and excellent Chinese home cook, taught her to do 30 years ago. Another good tip since I was tired of finding my ginger shrivelled to the size of a pinkie toe by the time I went back to use it again. I am sure now that I am stir-frying so often, I will be using my ginger frequently, but still wanted to give storing it in sherry a try. I peeled it all, placed it in a mason jar, and covered it in sherry to store in the fridge. Will sherry change it’s texture, flavor, and performance in a dish? My Ma never had trouble with it, so I am going to give it a go.
UPDATE- See Grace Young’s (Stir-Frying to the Sky’s Edge) comment below. She explains how she stores her ginger and when to use “wet” frozen/sherry soaked ginger v. fresh “dry” ginger. Stir-fry=dry. Don’t get spattered!
How do you store your ginger?