Happy “How To” Day! We’re learning how to peel ginger the easy way and discussing when you should peel ginger root. You don’t always have to!
To peel or not to peel, that is the question.
Whether ’tis nobler in the mind to suffer
The grit and bitterness of shriveled ginger peel
Or to take arms against groove and crevice…
Actually, the decision to peel or not to peel your ginger root, isn’t that difficult.
Look and the skin quality.
If the peel is dry and wrinkled, PEEL. This thick dry skin will add a tough papery texture to your dish and touch of bitterness.
If the ginger skin is smooth and looks new, don’t worry about peeling. Thin smooth skin won’t effect flavor or texture.
The dry skin means your piece of ginger root is older, while smooth skin is the sign of newly harvested ginger.
Think infant verses granny.
The older piece of ginger may have just as much flavor on the inside, you just don’t want the skin to effect your dish negatively.
Now let’s talk about…
How to Peel Ginger
There are two common methods, one better than the other.
Most people start out peeling ginger with a veggie peeler.
Although veggie peelers are good for all sorts of things, peeling ginger root is not necessarily one of them. The knobs on ginger roots are usually so close together that the skin in between them is hard to get to with a traditional peeler.
See? It only removes the surface skin.
But if you use a spoon, the rounded edge of the spoon can fit down into the nooks and crannies of the ginger root.
Just scrape the spoon along the ginger on all sides.
(Another bonus is you don’t have to worry about nicking your hand with the sharp edge of the peeler. I do that all the time… usually when I’m talking and not paying attention.)
See the difference?
The spoon works down into the grooves and takes ALL the skin off!
Colorful Anmut Dishes from Villeroy & Boch.
Now you can slice or grate your ginger and cook away.
Fabulous Fresh Ginger Recipes
Sweet and Spicy Drumsticks
Other Great Recipes
Fresh Blueberry Shortbread with Lemon Cream Next Post
Sun-Dried Tomato Pesto & Fontina Fondue