How to Peel Ginger? If you want to cook with fresh ginger or use it to prepare drinks like tea, you’re probably aware that it can be difficult to peel. But do you really need to peel it? And, if so, what is the best and simplest approach to go about it?
Thank you for reading this post, don't forget to subscribe!
What Is Ginger?
Fresh ginger is a vegetable derived from the rootstalks, or rhizomes, of a flowering plant in the Zingiberaceae family. It has a pungent flavor generated from numerous volatile oils, some of which are present in fresh ginger, some of which are produced when ginger is cooked, and others of which form only after ginger is dried.
Ginger is classified as a spice when dried and processed into a powder. It is, nonetheless, a vegetable in its fresh form.
Is it better to peel or not to peel?
Fresh ginger root has a bulbous, uneven appearance because it is a rhizome that sends out shoots from different nodes in numerous directions, making peeling it difficult.
This may come as a surprise to you, but you do not need to peel your ginger. It’s not like garlic, which has an inedible papery skin. The skin on ginger is extremely thin and completely edible, and since you will eventually be slicing, chopping, mincing, or grating it, there is no way you will be able to tell the difference between peeled and unpeeled. Not in the flavor, not in the texture, and not in any other way.
However, if you like to peel your ginger, there are a few options.
Also Read:- What is Ginger History Origin
Ginger Peeling Instructions How to Peel Ginger
The best way to peel ginger is to scrape the skin away from the flesh with the edge of a spoon. Using a spoon allows you to get into the nooks and crannies of the ginger root, with the added benefit of not cutting yourself with the spoon’s edge. Instead of a spoon, you might use the back edge of a butter knife.
Whether you use a spoon or a butter knife, this technique can be a little messy and time-consuming. If you want to save time, peel the ginger with a sharp paring knife. You’re merely slicing off the root’s outer layers using this procedure. This method will result in a bit more ginger being chopped off, but it will be quicker and more neat. Even if you don’t get every last bit of skin off, keep in mind that the skin is delicious.
This method has the extra benefit of allowing you to retain the trimmings to brew fresh ginger tea.
How to Slice Ginger
After you’ve peeled the ginger, the following step is to cut it into thin coin-shaped slices across the node. It’s worth noting that slicing it this way, against the grain, means that the slices won’t be loaded with rough, fibrous strands like they would if you sliced it lengthwise.
Depending on your recipe, this may be all the preparation your ginger need. You could even julienne the ginger if you want to go a step further. Simply cut those thin pennies into strips to accomplish this. You may even go a step further and cut those strips crosswise to make finely minced ginger.
Of instance, some recipes will instruct you to use a microplane to grate the fresh ginger instead of a knife. A small ceramic ginger grater with a cluster of raised teeth can also be purchased to shred the ginger while leaving the fibrous part behind. If that’s the case, whether or not you peel it ahead of time is entirely up to you.
Storing & Keeping Ginger
Fresh ginger does not last long. If you leave it unwrapped in the fridge, it will quickly shrivel, however if you wrap it or seal it in a plastic bag, it will quickly mold and liquefy.
Ginger, fortunately, keeps well in the freezer. You can either wrap and freeze the entire root or split it into chunks and wrap and freeze them individually. You can peel it before freezing it if you want. Some cooks believe that chilling ginger makes peeling it easier.
Sliced ginger, chopped ginger, and even grated ginger can all be frozen. Simply grate your ginger and freeze it in ice cube trays, then when you’re ready to use it, it’s already pre-portioned.