If you’re feeling incredibly lazy, just slice off a few thin rounds and drop them whole into your soup, curry, or braising liquid. Let it simmer away, and it will infuse the whole dish with flavor.
Fish the slices out before serving (biting into a whole chunk of ginger is like chewing on a spicy tree branch). Your dish will be subtly gingery, and you barely lifted a finger. That’s what I call maximum flavor, minimum effort.
