Ginger is he althy and adds a little zest to dishes. The only problem is that it doesn't peel well. But with these 3 methods it is.
Ginger has become increasingly popular over the past few years. The tuber with the hot-sweet aroma is no longer only used in many Asian dishes - it is also used for teas, cocktails and as a special kick in some desserts. Most use ginger powder or dried ginger. But many prefer the fresh taste and do the tedious work of peeling the ginger. You can leave the skin on the root of fresh organic ginger, but with ginger from conventional cultivation and especially if the root is a bit older, you can't avoid peeling it. The following methods make peeling quick and easy, so you can process the ginger without the hassle.
How to peel ginger
❖ Method No. 1 - the classic version with a knife:
Many cooks use a kitchen knife to peel the ginger. The advantage of this method is that you can remove woody areas and leaf scars at the same time as you peel them. Unfortunately, the disadvantage of this is that you not only cut away the skin with the knife, but also a lot of the meat, creating so much waste that you could actually use.
Therefore our tip: Only chefs who never use a vegetable peeler and who are good at peeling with a knife should use a knife to peel. Otherwise there may be only a small piece left of a thick ginger root after peeling.
❖ Method No. 2 - the practical version with the vegetable peeler:
If you prefer to use the good old vegetable peeler when peeling, you can also use it for ginger. Simply peel the ginger like a carrot or potato. The advantage of the peeler is that you really only remove the peel and most of the ginger is preserved. A small disadvantage is that you cannot remove unsightly areas with the peeler and therefore have to rework with a knife.
❖ Method 3 - the easy oneVariant with the spoon:
If you want to impress onlookers by peeling a ginger root, there is a third method that works surprisingly well. Simply use a teaspoon. Take the bowl of the spoon, i.e. the upper end that you use to absorb liquids, between your thumb and forefinger and then scrape over the bowl of the ginger with light pressure. So the shell comes off quickly - and only the shell. The ginger is therefore almost completely preserved.