Peeling fresh ginger can be tricky. Its firm, yellow flesh, where all the flavor lives, is covered with a paper-thin, tan skin that should be removed before using. The trouble is its shape. It’s odd and finger-like with an uneven, bumpy surface. A vegetable peeler will work, but you’ll likely have trouble maneuvering it around the knobby surface without removing more flesh than skin.
The key to easily peeling it lays in the humble spoon. To get rid of the skin without sacrificing any of the actual flesh, simply press the edge of a regular spoon against the skin and slide it firmly across the surface. The skin should peel away easily leaving the flesh intact.
Once peeled, ginger is usually minced or grated finely. It adds a fresh, distinct taste to many dishes, but like garlic, it’s not a food you want to bite into.
See how it’s done!
You can put your freshly-peeled ginger to use in these recipes: