How does mincing ginger or garlic change when they have been stored long?

Question

Stored roots like garlic or ginger become denser, requiring firmer cuts when mincing.

Answer 1

Older ginger and garlic become drier and more fibrous, making them harder to mince finely and resulting in a less potent flavor release. You may need to chop them more finely or use a microplane.

Detailed Explanation:

Fresh ginger and garlic are plump and juicy, yielding easily to a knife and releasing their aromatic oils readily when minced. However, as they age, they lose moisture and their cell structure degrades. This leads to several changes that affect mincing:

1. Increased Fibrousness: The fibers become tougher and more pronounced, making it difficult to achieve a fine mince. You might end up with stringy pieces instead of evenly distributed flavor.

2. Reduced Moisture: The lack of moisture makes the ginger or garlic crumble more easily, hindering the mincing process. It also reduces the amount of flavorful juice released.

3. Weaker Flavor: The essential oils responsible for the characteristic pungent flavor of ginger and garlic degrade over time. This means that even if you manage to mince them finely, the resulting flavor will be less intense.

To compensate for these changes, you can try the following:

1. Chop Finer: Use a very sharp knife and chop the ginger or garlic into smaller pieces than you normally would.

2. Use a Microplane: A microplane grater can effectively break down the fibers and release more flavor from older ginger or garlic.

3. Increase the Amount: Add a little more ginger or garlic to your recipe to compensate for the weaker flavor.

Pro Tip:

If your ginger or garlic is very dry and shriveled, consider rehydrating it slightly by soaking it in warm water for a few minutes before mincing. This can help soften the fibers and make it easier to work with. However, if it's moldy or excessively soft, it's best to discard it.