Anonymous wrote:

Anonymous wrote:I cook several curries and stir fries that call for grated ginger - I’d pop one of those in place (I may have to buy some in fact!).

+1. We cook a lot of Asian recipes, so keep those ginger cubes (and frozen peeled garlic cloves) in the freezer. When the cubes run out, I grate more fresh ginger (no need to peel it first!) and refill the cubes for easy portioning.

How do you grate your ginger? It always takes me so long to grate ginger. I use a zester.

Anonymous wrote:

Anonymous wrote:I use them in rice.

I buy the kind of rice you microwave in a pouch, so I'm not sure how I could incorporate a frozen ginger cube in, but I'm open to ideas.

Think about it. I"m sure you'll come up with something.

Anonymous wrote:I cook several curries and stir fries that call for grated ginger - I’d pop one of those in place (I may have to buy some in fact!).

+1. We cook a lot of Asian recipes, so keep those ginger cubes (and frozen peeled garlic cloves) in the freezer. When the cubes run out, I grate more fresh ginger (no need to peel it first!) and refill the cubes for easy portioning.

Anonymous wrote:I use them in rice.

I buy the kind of rice you microwave in a pouch, so I'm not sure how I could incorporate a frozen ginger cube in, but I'm open to ideas.

I use them in rice.

Anonymous wrote:Boil water, pour in a coffee cup. Add in juice of half a lemon, a ginger cube and honey.

This.

Yes, it would be great in a dish of chicken and veggies and cashews. Any stir fry would benefit from the addition of garlic and ginger.

Other ideas:
Thaw and mix with honey and orange juice to use as a glaze on pork or fish

Indian curries often call for ginger. We are also not a spicy family, so I usually cut way back on the chili powder / pepper called for in such recipes, but we still love the ginger-forward flavors.

Add to chicken soup, then finish with a splash of fresh lemon juice. Or mix into squash soup.

Mix with soy sauce, marinate salmon.

Mix with garlic and lime juice, marinate shrimp and then grill on skewers.

Anonymous wrote:I use them in all my asian cooking. Like stir fry.

Perfect! I totally am trying to get more into stir fries, thank you!

Cooking, not cooling

I have some of those. When a recipe calls for ginger, I just throw them in the hot skillet at some point during the cooling (typically during the step where the recipe calls for it..) but always into the hot skillet.

So I’d have to adjust the step where it gets added if I’m supposed to be adding it to a cold dressing, etc.

It breaks up, you can use your silicone spatula or spoon to break it more as you sauté.

I cook several curries and stir fries that call for grated ginger - I’d pop one of those in place (I may have to buy some in fact!).

Put them in green smoothies

Boil water, pour in a coffee cup. Add in juice of half a lemon, a ginger cube and honey.

I use them in all my asian cooking. Like stir fry.

I bought a tray of those frozen minced garlic cubes and also the ginger cubes. I have never used ginger. Can I just toss them in when making like ... chicken and veggies and cashews? What else might they taste okay with? We're not a spicy family.