I didn’t realize you could grate frozen ginger. I assume you peel it before freezing then?
Tbh, if I were to use a shortcut, it would be for the ginger, which I use less often and seems to take more time to prep than garlic. Although my garlic cloves are often quite small and while they are a cinch to peel, it takes a lot of them to microplane the right amount, and often the nubs, which can be as big as 1/6of a small clove, just get popped into the recipe as they are.
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