Sep 10, 2007
Juicing Ginger
heres-a-handy-method-for-juicing-ginger-for-a-pungent-sauce.
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Peel and coarsely chop 1⁄2 lb. of fresh ginger, purée it in a food processor, then spoon the purée into a clean tea towel over a bowl. Next, firmly squeeze the towel, releasing about 1⁄2 cup of juice into the bowl. The juice can be stored in the refrigerator in a sealed jar for up to a week. It will separate, but this won't affect the flavor.
This article was first published in Saveur in Issue #10
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