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Ginger tastes great, is healthy and gives a lot of flavor to many dishes. The only problem is that it is not easy to peel. With these 3 methods, however.Man peels ginger
Ginger has been enjoying increasing popularity for several years. The tuber with the spicy-sweet aroma is no longer only used in many Asian dishes - it is also used for teas, cocktails and as a special whistle in some desserts. Most fall back on ginger powder or dried ginger. However, many prefer the fresh taste and go to the hard work of peeling the ginger. You can leave the peel on the tuber with fresh organic ginger, but with ginger from conventional cultivation and especially if the tuber is a bit older, you can not avoid peeling. With the following methods, peeling is quick and easy, so that you can process the ginger without a tedious procedure.
This is how you can peel ginger
❖ Method No. 1 - the classic variant with a knife:
Many chefs use a kitchen knife to peel the ginger. The advantage of this method is that you can remove woody spots and scars when peeling. The disadvantage of this, however, is that you not only cut away the shell with the knife, but also a lot of the meat and creates so much waste that you could actually use.
Therefore our tip: Only chefs who use a peeler and should master the peeling with the knife should only peel with the knife. Otherwise it may be that only a small piece of a thick ginger bulb remains after peeling.
❖ Method No. 2 - the practical variant with the peeler:
If you prefer to use the good old peeler when peeling, you can also use it for ginger. Simply peel the ginger like a carrot or a potato. The advantage of the peeler is that you really only remove the peel and most of the ginger is preserved. A small disadvantage is that you cannot remove unsightly spots with the peeler and therefore have to rework with a knife.
❖ Method No. 3 - the simple variant with the spoon:
If you want to impress viewers when peeling a ginger bulb, you can use a third method that works surprisingly well. Simply use a teaspoon. Take the spoon bowl, the upper end with which you absorb liquids, between your thumb and forefinger and then scrape over the bowl of the ginger with light pressure. This way, the shell peels off quickly - and only the shell. The ginger is almost completely preserved.