OK – I may be the last person on the planet to realize this, but I had a revelation tonight while preparing the ingredients for a stir fry for my sweet husband who was on the way back from a Venture Crew event in Gatlinburg. (BTW, a stir fry is a great dish to prepare when you have no idea when someone may be home. It’s easy to put all the ingredients in separate bowls, and then when they (finally!) walk in the door, you can get dinner on the table in ten minutes.)
So, I had just used the garlic press for the two cloves of garlic that my recipe had asked me to mince – and then I looked at my knob of fresh ginger, and said “Why should I spend the time mincing you?” Since my ginger couldn’t give me a good answer, I cut off an appropriate amount from the big knob, peeled it, and then sliced it into 1/8″ slices and put it in my garlic press. To my delight, it was perfect for my sauce. Yes, I’ve minced ginger with my chef’s knife, I’ve grated it with my microplane, but hand’s down, this was SO MUCH EASIER!
Anyway, just wanted to pass on a tip that saved me time and brought a big smile to my face!
