0:00 My name is Anne Appra and I'm with Catering Tips 101, but I'm really a Mary Anne and this
0:07 is ginger. Ginger. This ugly little root packs a whole lot of flavor. You use it in Asian
0:13 foods, you can use it in marinades, in salad dressings, in a garnish, what have you. It's
0:18 really delicious. I have a tip for you on how to handle ginger, gingerly. I'm using
0:24 a regular teaspoon and I'm going to use the teaspoon to rub off the hard, coarse peel.
0:34 See how simple that is? Just rub it against it. I'm not applying too much pressure but
0:39 enough. OK? You can eyeball about the size of piece that you want to use. About the size
0:47 of your thumb is for your average use. What's nice is ginger keeps for a pretty long time
0:54 as long as you keep it wrapped. So this big chunk of root, I can use for three or four
1:01 dishes. Now I'm going to take my paring knife or in this case my chef's knife and just get
1:08 rid of the very outer pieces. I'm going to cut my ginger much like a piece of garlic
1:17 and I'm going to mince it using my sharp chef's knife. I'm just going to do lots of nice little
1:22 cuts. Now that's very fibrous, so know that that's going to be happening. Going to also
1:27 use my favorite little mezzaluna tool to make sure it gets cut right through cause it's
1:31 stringy and fibrous. Another really lovely tip for ginger is using one of my other favorite
1:42 tools, a little hand grater. So I'm going to take the ginger, I'm going to put it over
1:47 my bowl and I'm just going to just use the hand grater. I'm going to rub it coarsely
1:55 across the holes. I'm going to yield a nice pulpy finish that all I need to do is squeeze
2:04 it. Now I have fresh, pungent ginger juice. You can also put the pieces in it and add
2:11 it. It just adds a little more flavor body and nutrients. Ginger. Very good for you.
2:16 Very healthy and delicious.