Note: I saved my cooking liquid and made a ginger syrup out of it for future cooking projects. Also, save the sugar that drops beneath the cooling rack.
From Alton Brown
1 pound fresh ginger root
5 cups water
Approximately 1 pound granulated sugar
1. Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
2. Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
3. Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar.
4. Return the ginger and 1/4 cup of the cooking liquid to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently.
Makes about 1 pound