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Ginger juice from a garlic press

In the middle of making Fine Cooking’s Velvety Carrot Soup with Ginger, I realized I was out of cheesecloth to squeeze the liquid from the grated ginger. I did what I often do in cooking emergencies: called my dad. His suggestion was to use a garlic press to squeeze the ginger, and it worked beautifully. So credit for this tip goes to Thomas Graham.

Linda Graham, Carrboro, NC

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