These easy steps show you how to peel ginger without wasting a lot of the flavorful root.
A couple of weeks ago, I posted a tutorial called How to: Turn on a Gas Grill and have been thrilled by how many people have written to tell me that they worked up the nerve to fire up the grill on their own. There's no stopping you now! Now it's time to move back to something a little less daunting - peeling ginger. Of course, you could use a paring knife or a vegetable peeler, but these methods do not allow you to get into the crevices and will lead to a lot of waste. Believe, there is a much easier way.
When shopping for ginger, look for roots with smooth skin. If you do not cook with ginger often and are concerned about the ginger going bad before you have a chance to use it all, cut the ginger into smaller pieces and freeze it before peeling. Wrap each piece in plastic wrap and place all of them in a resealable plastic bag. The ginger can be frozen for several months.
How to do it:
Cut off a piece of the ginger from the larger ginger root.
Using the inside of a small spoon, scrape the skin off the ginger, working into the crevices as necessary.
Now the ginger is peeled, the waste is minimal and the ginger is ready to be sliced, chopped or grated. That's it!
Recipes using fresh ginger:
Cookin' Canuck's Grilled Tri-Tip Steak Molasses Chili Marinade
Cookin' Canuck's Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce
Food for my Family's Homemade Ginger Ale
Pinch My Salt's Chickpea, Ginger & Coriander Soup
For the Love of Cooking's Garlic-Ginger Chicken
Am I the only one that thinks that ginger looks rather obscene?
I will never look at that picture the same way again! Completely unintentional, I assure you.
a spoon! why didn't I think of that. I have always hated peeling ginger and wasted so much while peeling with my paring knife.
Thank you! I've been making green drinks for my clients and use lots of ginger, this helps big time. Now I also know how to store the leftover ginger. Perfect timing.
I always use my ginger grated (with a microplane). I wash and dry the "knob" then freeze. When I use it I grate it peel and all. I mostly use it in dressings and have never noticed a fleck of peel.
Amanda N - Wine and a Spoon
Huh. I always use a peeler and waste so much of the good stuff. Definitely doing this the next time around. Didn't know you could freeze it either.
Great tutorial! It's how we used to do it in my professional kitchen days... much less waste!
Thanks for the tips! I didn't know this one.
Dara, again you offer us such a wonderful how to post. There is nothing like fresh ginger, but admittedly the peeling thing has always baffled me. Can't wait for our vegetarian week of Get Grillin'!
Dara, I love all your how-to tips! This one for peel is another classic which I had forgot about. Thank you!