EDIT: Hit save too soon and also, I didn't realise this was the wrong section.

I'll continue though now, could a mod move this please?

So, firstly when buying Ginger root, can you just buy a small piece, or do you have to buy the larger 'full' pieces?

Also, How do you peel/prepare it?

And finally, how do you store it? (avioding it causing other food to smell) and how long does it last?

Assuming it's loose in a box at the supermarket there'll be all different size chunks, root around and find the size you want or just rip a bit off a bigger chunk

It's pretty dirt cheap.............I bought some a couple of days ago about three or four inches long and i think it was 12p

To peel it just cut a piece off or break it off, cut off the 'exposed' end that's gone whitish, just cut about a quarter inch off and chuck that away.........then just slice off the brown skin, it comes straight off

You'll have a yellow lump of fresh ginger which you can cut into slices to stir fry. Or I like to make a ginger drink by simmering it with sugar, letting it cool, put in a bottle and keep in the fridge

It keeps for a few weeks............I just stick it in a cupboard .........each time you want some you'll have to cut off the 'edge' which will have gone whitish.......the 'edge' will be the exposed side where you cut the last piece off

It will keep for quite a while, but loose ginger comes in all sizes so buy as little or as much as you like.

Peel it with a teaspoon. The skin slides off easily and a spoon copes with the knobbly bits better than a knife so there is less waste.

I store mine loose on the top shelf of the fridge door. It doesn't transfer smell to other foods and lasts forever. Alternatively, you could peel the whole thing, chop into inch size pieces, pop in a bag and freeze ready for when you need a chunk. Just grate/slice it before it defrosts which happens very quickly and can be a little messy as the ginger is very watery after freezing.

You can keep peeled ginger in the fridge covered in rice wine or dry sherry for several weeks.
I tend to freeze it but it does get watery so I only use that for recipes that need crushed or finely chopped ginger.

Hi again, sorry, I forgot I had made this thread.

Thanks for all the info and suggestions, I'll definitaly try peeling it with a teaspoon.

Buy as much as you like and freeze it. When you need some grated ginger, take the root out and grate as much as you need while it's frozen. The skin can be scraped off using a potato peeler. Put the root back in the freezer straight away and it will last ages.