Technique 101: Ginger Root

There is the right way to peel ginger, and then there is my super-duper easy and quick way. No matter which method you use, peeling and cutting up ginger is very easy and simple.

Substitution: if you do not have fresh ginger on hand, you can always use some ground ginger, at a ratio of 1 to 6 (or so Wiki tells me).

Flavor: pungent and spicy but sweet

Storage: ginger should be stored in the vegetable crisper section of the refrigerator. Wrapped in a paper bag, it will last for up to a week. For longer storage, tightly wrap in a plastic bag; the ginger will last for up to 1 month.

This is how you are supposed to peel ginger. Use a spoon to peel the thin skin away so as to not waste any of the gingery goodness. This works really well, but I’m lazy and want it all done faster, so…

I just cut the sides off a piece of ginger like this. See? I’m lazy.

Next, let’s cut this thing of spicy beauty.

First, thinly slice it into coins (if you’ve peeled it with a spoon) or squares (if you are lazy like me). Some recipes call for larger pieces of ginger, this is how you would slice it up for those dishes.

Other recipes may call for strips of ginger. Stack the thin coins/squares of ginger on top of each other and julienne.

Most recipes call for ginger to be minced. To do that, pile up julienned pieces of ginger and mince.