Never used ginger before

ggriffi said:

So do you peel the skin off before grating or not?

Thanks,

gary

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SmokeInDaEye said:

Yes, the eaiest way is to use a spoon so you don't waste too much of the ginger. Skin is very thin and will scrape right off with the tip of the spoon.

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Kevin said:

Good to know. I've always used a vegetable peeler.

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SmokeInDaEye said:

Between this and my lightening fast suggestion for peeling garlic, I'm racking up the "useless cooking tips" points today!

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Kevin said:

LOL. Should I boil the ginger to soften the skin?

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Kevin said:

LOL. Should I boil the ginger to soften the skin?

On edit: the boiling part was a joke. Don't want to confuse anyone.

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SmokeInDaEye said:

That reminds me. I need to make ribs for the superbowl.

Kevin, did you know that if you freeze 2 tbsns of liquid smoke in an icecube tray, you'll have perfect cubes to drop into your rib prep'ing juice? 1 cube for every gallon of water.:twisted:

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Kevin said:

Do you evenly distribute the 2 tablespoons of liquid smoke between all of the cubes? Most of my ice cube trays have 14 cubes, but a couple have 12. I want to get the quantity right.

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SmokeInDaEye said:

2 tbspns PER ice cube space. That way all you have to do is drop one cube into the hot pork water and you're done. No fuss, no mess.:twisted:

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