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
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Article
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Comments
Leave a Comment
Comments