Chef Tip: How to Peel Ginger

People new to ginger are sometimes intimidated by it.  The truth is, peeling it is easier than it looks.  Some say that if you are steeping the ginger, and it is a young root, you don't have to peel it at all, because you strain the skin right out of the tea or dish.  We prefer peeling.   The young root with a thin skin is what you find in most grocery stores.

Wash it well, then take a spoon, (yes a spoon) and scrap the skin away. You can even get most of the knobby bits. 

Use a knife to cut the tough little knobs.  A knife cuts to deeply into the flesh and wastes the ginger, whiile a spoon gently and easily scrapes off just the skin.  Then grate, cut, mince, or throw it in the blender or processor - whatever suits your recipe.

Try this Ginger Tea with Lime.  It's a great cold and flu buster, Buster.