I’ll just give away the secret right now and let you know the fancy kitchen tool for learning how to peel ginger is a spoon. Oh it was in the main photo, you say? Good. Great.
Peeling ginger with a spoon is a satisfying thing, and you lose almost no ginger flesh to overtrimming, vegetable peeling or just plain laziness. Plus, now you never need to squeeze gross puréed ginger out of a store-bought tube, or omit it altogether because you don’t know what ginger root looks like. It looks like the above photo. It’s easy to mince once it’s peeled. And peeling it is a crucial skill to know if you’re going to tackle Asian or South American cuisine. Here’s what you’ll need:
- A good-sized chunk of ginger root (every inch is a heaping tablespoon, minced)
- A tablespoon
- Nice clean hands
