How to Peel Ginger Root

Опубликовал Admin

25-01-2021, 22:50

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Fresh ginger root adds a unique zest to your dishes, and is known for its health benefits, too—it calms nausea and can even work as a pain reliever. If you’re cooking with ginger root for the first time, though, you might not be sure what to do with its tough, woody skin. Although it is edible, you can easily and safely remove the skin with a spoon, then move on to the cooking!

Peeling Ginger Root with a Spoon

Choose fresh roots that are firm and moist. When you’re choosing your ginger root, pick one with a hard surface, that feels heavy for its size. You should avoid roots that are dried up or shriveled, but it’s okay if there’s a dried, rough patch where the root was cut.
- If your recipe calls for a certain amount of ginger (it may say a “thumb” of ginger root), you can break off whatever size you need you need in the store.
Peel ginger when you want it to look good or have a smooth texture. Most recipes will call for ginger to peeled, often for aesthetic or texture reasons when diced. Ginger skin is edible, though, and you can leave it on if it’s thin and your ginger root is young and fresh.
- Young ginger is typically in stores in the spring. It has its own fresh flavor and doesn’t feel as grainy to eat.
- More mature ginger has tougher skin which will need to be peeled, but it has a spicier flavor that can nicely intensify your recipes.
Wash the ginger root under cool tap water. Clean off any dirt on your ginger root by running it under your sink for a few seconds, rubbing the skin with your fingers to knock loose any bits of grime. Pat it dry with a paper towel.
- Although you’ll be peeling the skin off, it’s good to start by cleaning it so that you don’t accidentally transfer any dirt to the flesh.
Place the root on a cutting board. When peeling ginger with a spoon, you can either hold it in your hand or set it on a cutting board. If you’re new to this technique, set it on the cutting board for stability.
Scrape off the skin with the edge of a spoon. Steady the ginger with your other hand, then hold a spoon by the bowl with the concave side facing you. Place the edge of the spoon on your ginger and scrape off the skin with strong downward strokes, starting at the top of the root.
- Use the rounded tip of your spoon to get into the small crevices of your ginger root.
- Peel off only as much as you need for your recipe; keeping the the skin on the unused portion of your ginger will help it last longer.
- You can also use a vegetable peeler with the same technique. It’s easy to slip and cut yourself, though, so go slowly. You’ll also remove more of the ginger flesh than you would with a spoon.
Store your peeled ginger in the refrigerator for a week. Peeled ginger doesn’t last as long as unpeeled ginger, but you can still store it for a week or so. Blot dry the peeled part and wrap it up in a paper towel and plastic bag. Push all the air out of the bag and place it in your refrigerator.
- Don’t use your ginger if it starts to look wrinkly.
- The unpeeled portion of your ginger root will last for up to 2 months. Wrap it in paper towels, place it a separate plastic bag, and store it in the refrigerator.
Freeze your peeled ginger root for up to 2 months. If you want to preserve your peeled ginger for even longer, store it in your freezer. Blot it dry and wrap it in a paper towel and plastic bag before placing it in the freezer.
- This option is especially convenient if you chop or mince your peeled ginger root beforehand.
- Let it thaw before using it to cook.

Preparing Your Ginger Root for Cooking

Use a box grater for fine, grated ginger. If your recipe calls for grated ginger, hold the ginger in one hand and rub it across the microplane surface of your grater with the other. Grate across the fibers of the ginger for the best results.
- You can peel before grating if you want, but it’s not necessary—the pieces will be tiny enough that the texture and color won’t matter as much.
- Grated ginger is great for gingerbread and gingersnap cookies.
Shred your ginger by running it over fork tines. Place a fork on your cutting board with the tines facing up. Holding the handle of the fork in one hand, run the ginger root over the tines to shred it. Angle and turn your ginger root in different directions to get as much usable ginger as possible.
Mince your ginger by cutting it into coins, then chopping finely. Use a chef’s knife to cut your ginger into small, thin disks, then chop the disks lengthwise into matchsticks. Turn the matchsticks crosswise and chop them again for a quick mince.
Slice ginger with a chef’s knife. To roughly chop your ginger into bigger strips, peel it and cut off a piece from the larger root. Chop it into small, thin lengthwise strips with your chef’s knife, going against the grain of the fibers.

Tips

Warnings

Always use a chef’s knife with caution. Tuck down the fingers on your non-cutting hand so that they don’t stray under the path of the knife, and go slowly when you’re just learning how to chop a new food like ginger root.
If you peel your ginger with a vegetable peeler, go slowly and don’t pull at the skin too hard—you could go off-course and nick yourself.