There are the ingredients that wax and wane in the kitchen. The ingredients that somehow find themselves in every meal or are left to collect cobwebs in the corner of cabinets and grow soft in the back of the fridge. But not ginger — never ginger. This rhizome, often described as a root, is often used in my kitchen as a way to bring heat to a dish without reaching for a pepper — I just have to be sure to reach for the right one.
Freeze it. When you need it, grind it. The first thing you’ll notice is that the stringy part is no longer stringy and grinds right off. The second thing you’ll notice is that you’ll have fresh tasting ginger even when you keep it in the freezer for months. After more than half a year, there’s still no freezer burn or shriveled up ginger.
We may or may not need to be bringing in a boatload of mashed potatoes to the Preschool Thanksgiving Pitch In tomorrow morning… so tonight meant peeling and chopping up lots and lots and lots of taters…
I wouldn’t recommend you go out and buy an apple slicer for this purpose alone, but if you already own one, we’ve got to admit: it’s pretty handy. Apples, potatoes, onions, pears, and I think once on a big mozzarella ball.
I personally don’t peel potatoes. There’s nutritional value in the skin, and I often mash it anyway to the point I can’t tell. But it’s really important to wash the potato before preparation if you are keeping the skin. They’ve been exposed to various chemicals and such en route to the grocery store, and while sitting on display.
While you can cut tomatoes with a chef’s knife (in fact, knife sharpeners sometimes use tomatoes as a test), your blade has to be ultra-sharp to do a good job. Because tomatoes have thin skins but soft, delicate flesh underneath, anything less than sharp won’t get through the skin easily. You probably also have to apply a lot of pressure, running the risk of crushing the tomato.