I used to get powdered ginger locally for a modest
price for larger quantities than comes in the little
spice jars. Store doesn't have it any longer. What
online sources have good prices for ginger? I use
it for my stir-fry cooking when I am too much of a
hurry to peel and chop ginger root.
Why do you need to peel and chop ginger root? Get a cleaver, cut off a chunk of ginger root, smash it with the side of the cleaver, and that's it. It tastes much better than the powered ginger anyway. Powered ginger is so bland.
And you don't need to freeze or refrigerate ginger roots. They keep for weeks.
Powdered ginger actually has quite a different taste than fresh. I use each for different things. Powdered for gingerbread cookies, for instance -- and lots of it!
Gloria, I probably mis-typed: I always have a hunk of ginger root on the kitchen counter, but it doesn't keep well when already chopped (and there are recipes that I prefer to chop it into). Just wondering if chopping a whole heap of it at once would be a time saver or a ginger waster.
King Arthur Flour has a variety of gingers (not fresh). I'm addicted to their sweet diced - it's a key ingredient in my lemon ginger pancakes/waffles and in my Best Ever Ginger Cake (where it is joined by fresh and ground).
Terri, I wonder if, once chopped, it would freeze and keep - perhaps in small ice cubes? OR, thinking as I'm typing, actually freezing a teaspoon in water in an ice cube tray. I know the water would leech some of the flavor, but you could use the little bit of water as whatever liquid the recipe needs. Hmmm...may have to try that. I don't have much luck keeping fresh ginger alive & well for very long.