If you can relate to this, here we have listed 4 smart tricks that can be used to peel ginger neatly and minimise wastage. Ginger is one of those kitchen staples that can instantly elevate a dish with its warm, zesty flavour. But, when it comes to peeling it, it is one of the most cumbersome tasks. The uneven skin can be tricky, especially when using a knife or vegetable peeler. Quite often, many of us end up removing chunks of the flesh along with the skin. Scroll down to read the details.
Don’t peel before you need it
For minimal wastage, the spoon method is arguably the best option, according to experts. Sometimes the best way to avoid wastage is simply not to peel ginger unnecessarily. If you’re grating or finely chopping ginger for a curry, stir-fry, tea or marinade, a well-washed piece of ginger can sometimes be used with its skin on, depending on the recipe and your preference. So, always think before you peel and while using the ginger along with the peel, make sure to wash the ginger well. It is inexpensive, requires no special gadget and allows you to follow ginger’s unusual shape without removing too much flesh.