There's nothing like peeling a pound of ginger root to make one wonder if there's a better way to deal with all the branches and knobby bits. I normally peel ginger with a paring knife; for larger "knobs" I break them off to make peeling easier, and for smaller ones I cut down on each side and sort of dig the peel out from between them.

(Royalty-free image source)

The approach I described works fine if I need enough minced ginger for a stir-fry for two people -- it doesn't matter if the pieces that get cut off are small because they're getting chopped up anyway. But I was making candied ginger, so I wanted slices not minced ginger. It seems like my choices were to spend a lot of time fussing or to waste the smaller pieces.

Is there another way to peel ginger, with all its irregularities, that's faster or less wasteful or both?

posted about 4 years ago

CC BY-SA 4.0

Monica Cellio‭ staff

1566 reputation 37 24 208 52