Cut small nubs off your ginger to peel it more easily.
Ginger is an intensely flavored, knobby root that lends its distinctive taste to many dishes and cuisines from around the world. It is a common ingredient in many Chinese dishes, for example, and pickled ginger is a frequent accompaniment to sushi. Some familiar uses of this fragrant tuber are ginger ale and gingersnap cookies. You can even candy chunks of and nibble on them plain. Thanks to the multiple knobs on most pieces of raw ginger, peeling this root can be tricky.
Instructions
1. Place a piece of ginger root on the cutting board and use a knife to cut off a piece slightly larger than necessary. Wrap the remainder in a layer of paper towels, and then a layer plastic wrap, and refrigerate for up to two weeks or freeze for up to six months.
2. Cut any off of the piece of ginger you wish to use and discard (or use in a recipe that does not require peeling). Leaving these on will make the peeling process unnecessarily difficult. You should now have a relatively smooth piece of ginger exactly the size you will need.
3. Hold the ginger in your non-dominant hand and the spoon in the other hand, gripping the cupped part of the spoon rather than the handle to give you more control. Place the spoon against the ginger and scrape off the ginger's peel with the inside of the spoon. The peel is very soft and will come off easily.
Tags: piece ginger, ginger peel, ginger root,
