Ginger, that knobby, gnarled-looking root, enlivens anything it touches, from soups to sauces to stir-fry and more. Its irregular shape, however, can make peeling the root a royal pain – unless, that is, you have some basic cutlery at your disposal.
Ginger skin is paper-thin, so peeling it doesn’t take much pressure – a standard-issue vegetable peeler will help you get the biggest pieces off cleanly. (Be careful not to over-peel! Just remove the thinnest slice possible.) Then, slice the ginger into rounds, and, using the edge of a soup spoon, gently scrape the remaining skin off the root. Here’s how:
To get the perfect mince, place the ginger on the cutting board and use the side of your knife to carefully smash it flat, then chop the ginger into very small pieces. Be sure to pause to remove any excess ginger that sticks to the side of your knife once or twice to ensure you’re getting the perfect cut.
No comments. Please feel free to be the first.