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I hate peeling ginger! Does anybody have a trick to peeling my fibrous foe?

asked by Bill F over 3 years ago
15 answers 1801 views
120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 3 years ago

I like to use the tip of a spoon to scrape off the skin. It works really well. Freezing the ginger before doing this also helps the skin come off easier.

092efd1a f34b 461d 89b1 f3e76e0ce940  dsc 0028
added over 3 years ago

Yes! Use the tip of a teaspoon. Works like a charm!

Ec5fabf8 0d3b 41ee b555 0a8b74ca18ae  166529 1518330958535 1242330021 31173439 5996867 n
added over 3 years ago

Yep, I swear by the spoon trick too. Also the freezing, makes grating it a lot easier too. I just got a tip that using a teaspoon makes peeling hard boiled eggs a snap too!

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added over 3 years ago

I don't peel, just use a microplane. When I use ginger slices, I just use a grapefruit spoon with a serrated edge to get the skin off the chunks I'm using.

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added over 3 years ago

Seconding the edge of a thin spoon for peeling ginger. Haven't tried it frozen -- pretty easy at room temp. I sometimes make a big batch of candied ginger which can have me peeling a pound or more at one time. If you happen to be peeling this quantity, I'd advise doing so with gloves on. The ginger "juice", in quantity, burns and stings. It hasn't been an issue when using a small amount but in quantity, it definitely is.

Fca4e46d 262a 416c 8ce5 316470249de2  565101 1406091363 1702312332 n
added over 3 years ago

I always have ginger in the freezer. Not only is it easy to grate (agree that the microplane, especially the larger holed ones, are ideal), but if you thaw it it is really easy to squeeze for juice.

7e0b313d 12d6 4069 b603 221b729e5e7a  dsc 0034
added over 3 years ago

vegetable peeler works pretty good for me

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added over 3 years ago

me too...

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added over 3 years ago

QueenSashy and Daria -- for fun, give the spoon edge method a try. I, too, used to use the veg peeler but am now positively evangelical about the spoon edge. It is every bit as quick and much easier to get around the knobby pieces, with so much less ginger lost in the peeling. For best results, use a metal spoon with a thin edge. I have some very old iced tea spoons that are excellent for this purpose! Indulge me -- try it once and see if you notice a difference. :)

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added over 3 years ago

I am going to give the spoon method a try right away. Does it also work with sunchokes? That's where I usually run into problems.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 3 years ago

sashy, absolutely no need to peel jerusalem artichokes. we never have and we eat them,sliced, in all our salads; ans also do gratins and soups and stews w/ them

C1aa93d7 c7a4 4560 aa6d 6dca74cc98ca  smokin tokyo
added over 3 years ago

If you are using it in a stew or something that cooks for 45 mins or so, just scrub with a vegetable brush and chop to your thickness. Many dishes here keep the peeling on.

C1aa93d7 c7a4 4560 aa6d 6dca74cc98ca  smokin tokyo
added over 3 years ago

In fact, the ginger marmalade sold here has slices in it with the peeling on.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added over 3 years ago

I use an inexpensive serrated-edge steak knife. or i cut off/toss the little knobs (not worth the time or pennies)and use a veg peeler.