I really don't like prepping the ginger. But I've found a way to make it a bit easier.
Once I'm going, I'm quite persistent, so why not make one absurdly huge batch and then put it in the freezer in batches?
Especially if you're making a lot of Indian and Thai - it is really such a treat to pull out a bag of pre-grated ginger from the freezer.
And this is where the Magimixer is absolutely brilliant.
From what I have read, if the ginger is organic, you should still rinse it well - but you don't have to peel it. Hallelujah.
And then when you've rinsed this crazy huge batch of organic ginger that you've bought (maybe you buy it in INCO like me), then you can just put it in the Magimixer - and then it goes "Bzzz..." and then you've got grinded ginger to put into the freezer. Yay!
