I always have fresh ginger around in my kitchen, but before I started to use it on a regular basis, I made a lot of mistakes when it came to prepping it. It has a very different texture from most other produce, and the thin, papery skin makes peeling it a little more difficult.
Speaking of peeling, I learned the hard way that a knife is not a great tool for peeling ginger. I didn't have a peeler at the time, and I'd used a paring knife to peel potatoes and plenty of other vegetables, so I figured it would work just the same.
But even if you're super careful, a knife usually cuts away too much of the ginger itself along with the peel. If you have a vegetable peeler, it works a lot better than a knife, but there's another way that works even better...
A spoon will scrape away the skin, but won't take any of the flesh with it. It's a little messier, but the fastest and most efficient way to peel ginger root.
Check out the video from America's Test Kitchen for more details.
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