Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Test Kitchen tips: Fresh ginger juice

March 28, 2012 |  8:00 am

fresh ginger

A splash of ginger juice can add fresh flavor and zing to a number of recipes, whether you're looking to brighten a marinade or vinaigrette, or want to add a little something extra to your secret barbecue sauce or signature cocktail mix.

To make your own ginger juice, puree chopped fresh ginger in a food processor or blender, or grate the root using a cheese grater, microplane or ginger grater. Wrap the shredded root in cheesecloth or a thin linen towel and press to squeeze out the juice. You can also juice frozen ginger: Simply grate the frozen root, then wrap it up and squeeze out the juice. Voila.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or email me at noelle.carter@latimes.com.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
Twitter/noellecarter

Photo credit: Kirk McKoy / Los Angeles Times

Comments 

Advertisement










Video