To your ginger question. Many chefs recommend using a spoon to scrap off the skin. If using the ginger in a cake, sauce or smoothie, grate it on a microplane or puree with other ingredients in a blender or processor. If using in a stir-fry or stew, cut in slices or large matchsticks...the aim is to expose surface area for maximum flavor, but still leave pieces big enough to remove before serving.
I find a sharp knife is the easiest and most convenient tool for cutting ginger. Unsurprisingly Asian cooks have been using knives for cutting ginger for centuries.
I won't describe in writing how to cut an artichoke. This is better shown in a video demonstration.
One of the best demos of this I've seen is by Jacques Pepin in one of his TV series (I don't remember the exact series but it was broadcast on my local PBS station). He points out various tricks as well as pitfalls. At one point he shows how to properly pull off the leaves. If you pull them at a certain angle, the meaty edible part of the leaf stays on the base. He also demonstrates that if you pull them the wrong way, that same desirable part sticks to the removed leaf.
Not even the classic "Mastering the Art of French Cooking" (Julia Child) addresses this fully even though her book has line drawings. Watch a video featuring a reputable chef.
Jacques's video is noteworthy because he specifically points out what NOT to do; most TV chefs only do it the right way without mentioning pitfalls.
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Many chefs recommend using a spoon to scrap off the skin.
If using the ginger in a cake, sauce or smoothie, grate it on a microplane or puree with other ingredients in a blender or processor.
If using in a stir-fry or stew, cut in slices or large matchsticks...the aim is to expose surface area for maximum flavor, but still leave pieces big enough to remove before serving.
I won't describe in writing how to cut an artichoke. This is better shown in a video demonstration.
One of the best demos of this I've seen is by Jacques Pepin in one of his TV series (I don't remember the exact series but it was broadcast on my local PBS station). He points out various tricks as well as pitfalls. At one point he shows how to properly pull off the leaves. If you pull them at a certain angle, the meaty edible part of the leaf stays on the base. He also demonstrates that if you pull them the wrong way, that same desirable part sticks to the removed leaf.
Not even the classic "Mastering the Art of French Cooking" (Julia Child) addresses this fully even though her book has line drawings. Watch a video featuring a reputable chef.
Jacques's video is noteworthy because he specifically points out what NOT to do; most TV chefs only do it the right way without mentioning pitfalls.
Best of luck.