Never used ginger before

ggriffi · 02-03-2007, 05:28 PM

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

Thanks,

gary

Plowboy · 02-03-2007, 05:33 PM

Quote:

Originally Posted by ggriffi

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

Thanks,

gary

I do. Just take my knife to it to remove the bark where I'm going to grate.

SmokeInDaEye · 02-03-2007, 05:33 PM

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.

Kevin · 02-03-2007, 05:37 PM

Quote:

Originally Posted by SmokeInDaEye

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.

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

SmokeInDaEye · 02-03-2007, 05:41 PM

Quote:

Originally Posted by Kevin

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

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

Kevin · 02-03-2007, 05:42 PM

Quote:

Originally Posted by SmokeInDaEye

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

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

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

jpw23 · 02-03-2007, 05:48 PM

Quote:

Originally Posted by Kevin

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

Ginger is the name of my dog...she don't like when i scrape her with a
spoon or boil her............going to my room now!!!

ggriffi · 02-03-2007, 05:55 PM

Thanks much guys.

gary

SmokeInDaEye · 02-03-2007, 06:01 PM

Quote:

Originally Posted by Kevin

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

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

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.

Kevin · 02-03-2007, 06:16 PM

Quote:

Originally Posted by SmokeInDaEye

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.

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.

SmokeInDaEye · 02-03-2007, 06:18 PM

Quote:

Originally Posted by Kevin

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.

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.

Kevin · 02-03-2007, 06:20 PM

Quote:

Originally Posted by SmokeInDaEye

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.

Ok then. That clears that up. Thanks!

Bigmista · 02-03-2007, 09:13 PM

Mmmm...wish I was gonna be at that party.

02-03-2007, 05:28 PM	#1
ggriffi Full Fledged Farker Join Date: 07-23-06 Location: NW Indiana	Never used ginger before So do you peel the skin off before grating or not? Thanks, gary __________________ gary "BassAckwards Bar B Q Co." PCC 24"X48" Backyard Smoker Weber Q100 44 qt Bayou Classic Sears 4 burner gasser w/rotisserie Weber kettle Bookers and Coke I refuse to kiss anything that uses its tongue for toilet paper

02-03-2007, 05:33 PM	#3
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	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. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

02-03-2007, 05:55 PM	#8
ggriffi Full Fledged Farker Join Date: 07-23-06 Location: NW Indiana	Thanks much guys. gary __________________ gary "BassAckwards Bar B Q Co." PCC 24"X48" Backyard Smoker Weber Q100 44 qt Bayou Classic Sears 4 burner gasser w/rotisserie Weber kettle Bookers and Coke I refuse to kiss anything that uses its tongue for toilet paper

02-03-2007, 09:13 PM	#13
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Mmmm...wish I was gonna be at that party. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

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