The Martha Stewart Show, January 2007
The next time you have a recipe that calls for fresh ginger, reach for a spoon. It removes the thin skin easily, even from the knotty areas. Hold the spoon, concave side facing you, and draw it toward you. Maneuver the spoon and ginger as necessary to get into all the crevices.
I learned this during a Dim Sum workshop years ago!!! The recipes I created that day have long since been forgotten.... but the "spoon meets ginger" peeling method is used many times in my week.
it's a simple yet useful tip.works well with fresh ginger.
I don't really see how this could possibly work, but I'll try it anyway. I've just been either grating around the skin (i.e., inside), or cooking with skin on and removing later.
Thank you for adding this, for some of us who taught ourselves how to cook, there are a few things that we run into that we have absolutely No idea in how to do, LOL. This was one of mine, and I've avoided recipes that have called for fresh ginger, not anymore though now that I know what ginger looks like [other than whats sold already packaged] and how to cut it. One reason I love watching and reading Martha Stewart, and why I continue to do so.