Welcome to tips and techniques at start cooking.com.

I'm Kathy Maister.

Ginger is an odd-shaped root that is not as unusual or exotic as you might think.

Ginger is a distinctive flavor with a bit of a sharp tip.

For sauces, marinates, and stir fries always use fresh ginger.

When you buy fresh ginger, be sure it's

shiny, plump, smooth, and unblemished, not withered or wrinkled. If you break off a knob,

the texture should be firm and crisp and have a fresh, spicy fragrance. To remove the skin from

ginger, peel it with a vegetable peeler, a hairy knife, or with a spoon.

There are a variety of ways to cut ginger.

It can be grated, minced, sliced, or cut into thin strips.

To store uncut ginger, wrap it tightly in plastic wrap, and it should keep about three weeks in the refrigerator.

You can freeze whole or cut ginger for up to two months. Don't bother to

defrost it. You can just grate off what you need while it's still frozen. Cheers.