Chef Jeremy Ashby provides some tasty ways to incorporate ginger in this month’s “Key Ingredient.” But he also taught us the best way to break down ginger. It’s so simple and works!
- Put down the knife. It’s really hard to work around the tough bark and nubby nature of the rhizome.
- Pick up a teaspoon. A common teaspoon is the chef’s choice when it comes to peeling ginger. Hold it in your hand as a scraper (with your thumb near the bowl of the spoon) and simply scrape the peeling off, saving much more of the usable part.
- Use a cheese grater to chop. Faster and simpler than a knife, it makes easy work of the task.
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