How to peel ginger root

Categories: Ingredients | Techniques | Top Picks

[25 Oct 2010 | By | 6 Comment(s) ]
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Loading ... Loading ...
Pin It

If you ever cook with ginger, you know how much of a difference it can make to use fresh ginger root instead of that dried powder stuff. The tricky part about using fresh ginger, though, is peeling it. It’s so bumpy and irregular that if you try to use a knife to cut away the skin and knobs, you’ll end up left with a small rectangle of gingery goodness and a lot of waste on the cutting board.

That is, of course, unless you use a spoon. A spoon? Yup! It may sound silly, but trust us — an ordinary, dull spoon is the perfect tool for peeling fresh ginger.

Just hold the ginger firmly in your hand and scrape the edge of the spoon along the surface. The skin will peel away quickly and easily, with very little effort.

Even the lumpy bumps of a ginger root are easy to peel with a spoon, and you’ll be left with a beautiful piece of peeled ginger and almost zero waste.

Tags: , ,

Submitted by: Chica And Jo | | More by

Pin It Jump to Comments!
Follow Foodwhirl on TwitterTwitter or Facebook Facebook!

6 Comment(s) »

  • Dot
    Dot said:

    What a great idea!
    thanks, chica & jo!

  • Melissa said:

    Excellent tip! I buy the frozen minced ginger that comes in the tubes, but it is still not quite like fresh ginger. I wound never have thought of taking a spoon to it!

  • Wendy said:

    Great idea! I normally don’t bother even peeling it, though and I’ve never had any complaints. I keep the entire piece in a mason jar in my freezer and use a rasp to grate only as much as I need.

  • Chica and Jo (author) said:

    Wendy, what a neat idea to keep the ginger in the freezer. We’ll have to try that out!

  • Dot
    Dot said:

    I keep my ginger in the freezer too… :)

  • pam said:

    Thank you so, so much for sharing this simple technique! My life with fresh ginger just got much happier!

Foodwhirl designed by Dabbled Studios | Content Copyright Foodwhirl 2010 | Log in | Site Info