Ginger is one of those herbs that we love all year round, but especially in February when it brightens up so many winter dishes with its fresh, spicy flavor. Right now we’re putting ginger in everything from stir-fries and sauces to cookies and cocktails, because it seems to bring a bit of Spring into the kitchen, just when we need it most.
But how do you peel it so you don’t lose any of its aromatic goodness? Well, believe it or not, with a spoon. That’s because while the skin of this knobby root may look tough, it’s actually quite thin and easily removed with no more than a teaspoon. Give it a try. You may find yourself as addicted to this tasty tuber as we are.
1. Begin by cutting off the amount of ginger you need and then trimming it of any small nubs so that you have a relatively uniform piece to work with.
2. Then, hold the ginger in one hand and use the tip of your spoon to scrape off the peel.
3. You’ll find it comes off very easily and that you get a smoother, more uniform end result than when you use a knife or vegetable peeler.
You can also store ginger in the fridge and freezer after it’s peeled, so you don’t have to waste a bit of this rejuvenating root.
Post written by Suzanne Lenzer, and originally published February 12, 2008.
(Images: Suzanne Lenzer)
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i love posts like this.
I never peel it, I usually grate it w a microplane, all the tough bits stay on top while the juice and usuable portion end up on the bottom.
Who knew?? a spoon it shall be!
While we're talking ginger, any advice on how to use a ceramic ginger grater? I bought one but I have trouble getting the ginger out of the grater...
I don't usually peel it either. Like sally599 said, the peel tends to float on top of the juices so it is easy to remove. I use a ceramic ginger grater and just use the end of a knife to get the last bits out. We use a lot of ginger around here - in dishes and in homemade ginger beer. Tasty!
I was skeptical but you're absolutely right. The spoon rules.
I've been taught to peel ginger using a spoon by my grandmothers. Coming from the East, this is definitely one cool trick to show around my Western friends, LOL!
Forgot to mention that you'll get the best result using a stainless steel spoon, not plastic or wooden ...
we've always used this... yumi swears by it... and after using one, so do i! I believe you can get them at mitsuwa... but they are found in japan for 99 cents...
http://www.asianfoodgrocer.com/ProductImages/aleigh/6.13.07/veg_peeler400.jpg
The back of a chef's knife works much like a spoon and is more convenient.
But you can't cut yourself with a spoon. This works oh so well. Went through a ton of ginger in a flash making carrot soup. Will never use a knife again...well, not for ginger.
sally599-- great tip! I store mine in the freezer unpeeled, then grate it with a microplane, but have been peeling it with a sharp knife prior to grating, which is annoying. I'm going to try your no-peel method.
Too bad the same trick doesn't work for galanga.... I end up wasting so much by cutting off the tough bits & struggling with that.
This is a great post. It made my day. I've always been a little intimidated to use ginger but not anymore! Now I can peel it like a pro.
Don't peel ginger or galangal unless you really have to! Most of the nutrients and taste is close to the skin.
For freezing: grate a whole lot of ginger or galangal, put it on a tray, freeze. When frozen, break into pieces, put in freezer bag. This way you can break off as much as you need without waste.
Don't freeze ginger/galangal ungrated if you inted to use slices of it: it goes soggy.
I'll have to try this! I use a lot of ginger. I actually use my garlic press to get small amounts of ginger juice as needed. It works really well.
Oh, and that first picture made me wince! He's totally about to chop his thumb off!
I rarely ever peel my ginger, and I don't pull out the skin after grating. It doesn't affect the taste at all. The only time I'll ever peel is if I'm making a white dish where the skin will be a distracting color.
Home Hacks just might be my favorite month of Kitchn postings ever!
how about a vegetable peeler? that's what I've always used and it works great. Spoon seems like extra work.
I may be wrong but the I would think that pulling the knife toward your fingers is probably not a wise move. Or maybe that is just a rule that applies to me - since I tend to cut myself just by thinking of using a knife.
Re: First picture: That's how I was taught to peel things with a knife, by my mother who was a butcher in Germany. I'm curious about how people hold veggies if the picture makes them nervous. Or am I the only luddite who still peels everything but carrots and potatoes with a knife?
Regarding ginger graters, I've never seen the need for one. Mincing or using my microplane work fine for me. I don't see the need for that particular gadget in my life when I have others that get the job done.
@LITNERD, I agree. I think people often use dull knives, which would be very unsafe if used in this manner.
It's counter-intuitive, but a sharp knife is really so much safer to use! Just imagine all the force you have to use to push a dull knife through a tough piece of ginger, and what would happen if you slipped! An appropriately-sized, well-sharpened knife will cut through most things like butter- just use common sense and take your time!