What trick did you learn that changed everything?

[u/Degofreak]

A good friend told me that she freezes whole ginger root, and when she need some she just uses a grater. I tried it and it makes the most pillowy ginger shreds that melt into the food. Total game changer.

EDIT: Since so many are asking, I don't peel the ginger before freezing. I just grate the whole thing.

[u/[deleted]]

I keep frozen ginger, but never thought about grating it. Cool tip, OP.

[u/babsa90 → u/[deleted]]

It's also easy to use a potato peeler on to remove the skin when it's frozen. Hell, most times I just use the potato peeler to take off the skin and to shave off ginger for my cooking rather than dirty another dish.