Ginger Paste

Wherever you see a recipe for Ginger Paste on this blog, you can substitute an equal amount of fresh ginger. The advantage of the paste is storage. Fresh ginger has a relatively long shelf life, but the paste allows the chef to divide the ginger into recipe-sized quantities which can be frozen. You should never freeze fresh ginger; it becomes unpalatable and rubbery when thawed.

8 ounces coarsely chopped fresh ginger

Pour ½ cup water into a blender jar, and then add the ginger. (Adding the water first will ensure a smoother grind.) Puree, scraping the inside of the jar as needed, until it forms a smooth, light brown paste. Store the paste in a tightly sealed container in the refrigerator for up to 1 week. (The paste can be divided into smaller containers and freeze them for up to 1 month. Another option is to freeze 1-tablespoon portions in ice cube trays; once they are frozen, pop them out and transfer them to freezer-safe self-seal bags.)

Makes about 1¼ cups.

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