Have you ever tried to add fresh ginger to a recipe, only to be frustrated by how fibrous the little root can be? Grate it with a rasp or cheese grater, and it seems half the root is nothing more than annoying hairs. How are you supposed to add those to a recipe?

Let me recommend a ginger grater. Sold in Asian markets and cooking supply stores, these handy little tools make fast work of grating peeled ginger while leaving all those fibers attached to the root stub. I’m convinced ginger actually tastes better grated this way -- the tiny “teeth” on the grater crush the root as it’s grated, releasing juice and tons of flavor.

They’re relatively cheap, too. You can find the graters (typically porcelain, bamboo or metal) ranging anywhere from a dollar or two at a market and up to $10 at some specialty stores and online. When shopping, look for one that has a tray to collect all that juice as the ginger is grated.

If you have any kitchen tips or questions you’d like me to explore, leave a comment below or email me at noelle.carter@latimes.com.

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Note: Adapted from Hans Röckenwagner

1 cup diced crystallized ginger, cut into 1/4 -inch pieces

1/2 pound fresh ginger (about 8 2-inch pieces), peeled and puréed, about 1 cup

1. Heat the oven to 325 degrees. In a large bowl with a whisk, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse meal. Stir in the crystallized and puréed ginger until well combined.

2. In a small bowl, whisk together the eggs and three-quarters cup of the heavy cream. Stir the cream mixture into the combined ingredients just until a soft dough forms, being careful not to overmix.

3. Divide the dough into 10 even portions and roll each into a ball. Place the scones on a parchment-lined baking pan and brush the tops with the remaining heavy cream. Bake the scones for 20 to 25 minutes, until they are golden.

Each serving: 516 calories; 8 grams protein; 58 grams carbohydrates; 2 grams fiber; 29 grams fat; 17 grams saturated fat; 123 mg. cholesterol; 657 mg. sodium.

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Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.