Ginger is a plant root native to southeast Asia. A highly aromatic food, ginger is commonly used as part of the flavour base in dishes throughout the region. Ginger can be found in many forms: fresh, dried, powdered, pickled, candied, and even steeped to make a pungent tea. Most recipes that call for fresh ginger require that it be peeled. Given the knobby nature of the roots, this might seem to be a challenging task. In truth, peeling ginger couldn’t be easier. Here’s how to do it:
1. Cut your desired amount of ginger
2. Hold the spoon upside down that your thumb rests against the bowl of the spoon
3. Use edge of spoon to gently scrape away the skin
Viola! Perfectly peeled ginger.
Ginger freezes beautifully so there’s never a reason to let it spoil. Simply wrap and keep frozen for up to 6 months. If a recipe calls for grated ginger, freezing it first makes grating the fibrous flesh an absolute breeze. Watch a video demonstration from Tip Buzz here.