Ginger is a wonderful spice that can add a zing to almost any recipe. But fresh ginger can be hard to work with because of its fibrous skin.
Luckily, once you know a few techniques, it is fairly simple to cut ginger root into manageable pieces for your recipes.
Peeling
Ginger is a favorite ingredient that can be used in savory and sweet dishes. In addition to its deliciousness, it has a wide range of health benefits.
It can help to prevent a sore throat and improve heart health, for example. It is also a good source of calcium and fiber.
To peel ginger root, hold it by one end and use the edge of a spoon to scrape away the skin. This technique is easy to do and can be safer than using a vegetable peeler or knife because you are not putting the tip of the spoon directly on the flesh.
When you have peeled your ginger, slice it lengthwise into long planks. This way you will be able to chop it into thin matchsticks or grate it for use in a recipe.
Slicing
Ginger is a member of the family of spices that includes cardamom and turmeric. It’s a versatile spice that works well in both savory and sweet dishes.
The secret to cutting ginger is to get it as smooth as possible before you start. You can do this by washing it thoroughly and removing any large knobs of ginger that are attached to the base root.
Once the skin has been peeled, cut it into pieces that are as thick or thin as you prefer. Juliennes are ideal for stir-fry, while grated ginger is great in marinades and soups.
Some recipes call for specific sizes of sliced ginger, so you should check the ingredients for instructions. The most common way to slice it is with a paring knife, but you can also use an old spoon.
Julienneing
Ginger root is a beloved ingredient that provides a kick of flavor to a wide range of dishes. It’s also known for its health benefits, so it’s important to know how to cut and peel it properly so that you can get the most out of this delicious spice.
To cut ginger root into julienne, start by using a sharp chef’s knife to make thin slices lengthwise. These should be about the size of matchsticks.
Once you’ve got a pile of long slices on your cutting board, use a rocking motion with the knife to chop them into strips at 1/8-inch thick or less. This is called julienne, and it’s the perfect size for sauteed vegetables or stir-fries where you want to get distinct pieces of ginger.
You can julienne your ginger root by hand, or you can use a mandoline slicer with a julienne blade attachment. Either way, the results will be beautiful and taste great!
Grinding
With its zesty, peppery flavor and a long list of health benefits, ginger root is a must-have in a lot of recipes. It is used as a spice in curries and cuisine, in soups and salad dressings, in herbal tea as crushed or minced root and even in powder form to boost dietary supplements and drinks.
It also makes a delicious and versatile anti-inflammatory juice or a spicy drink that can help ease motion sickness and improve brain function. It is also a great source of potassium, magnesium, copper, manganese and fiber.
To grate ginger, use a grater that can handle the bumps, nubs and nooks of the root and is fine-toothed enough to cut through the fibrous skin on top of it. Be sure to grate across the grain and don’t forget to scrape off any excess flesh from the back of the grater afterward.
Grating ginger can be tricky, but it’s not a difficult task if you have the right tools and the right technique. With these tips and tricks, you’ll be ready to grate ginger root and add it to your favorite recipes in no time at all!