Out of all the different spices, ginger is one of the most versatile to work with.
From its potent fragrance all the way to its kicking flavor – ginger can be used in a variety of different dishes to create subtle kicks and fiery punches alike. but did you know that you don’t need to peel it?
Yes, you read that correctly. Despite what you might have originally thought, ginger is perfectly safe to be eaten just as it is with the skin still on – which means that you don’t need to peel your ginger for most of your recipes.
Sure, even though the skin of ginger is a little tougher in texture than the flesh of ginger, seeing as ginger is typically eaten in chunks and cooked rather than eaten raw, it’s nearly impossible to detect whether or not ginger has been peeled.
Still, even though you don’t need to peel ginger, there are still a variety of tips that you should keep in mind to ensure that your ginger tastes as delicious as can possibly be – and we’re going to be talking you through each of them below.
Let’s jump right in!
For The Softest Texture, Option For Fresh Ginger
Now that you know that there is simply no need to peel your ginger (unless you want to, that is) we are now going to be talking you through some of the best tips that you can use while working with ginger.
While we’re sure this one should go without saying, if you want to make sure that your ginger tastes yummy, you’re going to need to make sure that you are working with the freshest ginger that you can get your hands on.
Now, while it’s all good and well saying this, we’ll be the first to admit that shopping around for the freshest ginger root is often a lot easier said than done – especially if you’re not overly familiar with ginger root, to begin with.
So, how can you spot a fresh ginger root from one that is nearing its expiration date? One foolproof way to make sure that you always purchase fresh ginger roots is to make sure that you always inspect the colors of the roots.
If a ginger root is very fresh, then it will typically consist of a smooth feel to the touch, as well as a pale color that has a slightly translucent sheen when the light hits it.
It’s very important to make sure that you are opting for ginger with roots in this condition, as it will mean that the skin will fade when it comes to cooking.
On the other hand, older ginger will typically consist of roots that are darker in color and almost “earthy” in appearance. Now, if you like the flavor and texture of older ginger,
then there’s no reason why you should refrain from using it, however, if you don’t want to peel your ginger then you’ll be making a good choice to opt for fresh ginger,
as the skin of fresh ginger is thin and soft – which will make it more pleasant and enjoyable to eat.
Banish Thick Skin By Grating, Pressing, Or Juicing!
As we have already mentioned above, sometimes it might not always be possible to work with fresh ginger.
So, whether you’re preparing a dinner party or a fiery mid-week meal – don’t throw the towel in if you find that your ginger is on the older side,
because there are plenty of ways that you can use it without having to go to the lengthy trouble of peeling it.
The easiest way that you can work with old ginger that has thicker skin than you would like is to simply incorporate an additional step into your cooking process of either grating, pressing, or juicing.
The most common method for bypassing the issue of thick skin in older ginger is to simply freeze the ginger ahead of time, and then grate it while it is still frozen when the time comes to cook with it.
Making sure to freeze the ginger before you grate it will help to prevent the ginger from getting clumpy and stringing together, and will also make peeling the thicker skin a whole lot easier.
If that’s not something that you’re really interested in, then you could alternatively decide to simply prepare your ginger by either pressing or juicing it.
If You Do Want To Peel Your Ginger, Keep This In Mind
Even though there really isn’t much reason to peel your ginger as the skin is perfectly edible and safe to eat, that doesn’t mean that you can’t peel ginger.
Whether you prefer the appearance of peeled ginger or you just don’t want to eat the skin, then we recommend that you peel your ginger with a spoon rather than a food peeler or kitchen knife.
Wondering why? Well, when you peel your ginger with a knife or a peeler, there is a much higher chance that more of the flesh will come
off with the skin – which will not only waste a big portion of your ginger that you could have otherwise used in your dish
but will also more than likely make a mess if you start trying to remove the flesh from the pieces of skin that you have already peeled!
Instead, for a much more effective peel that will leave more of the flesh for you to cook with, we recommend that you swap out your knife or peeler in favor of a spoon.
Simply take the back of the spoon to your ginger and begin to use the edge to slice off the skin – you’ll find that the skin will lift off from the flesh a whole lot more easily, and will leave you with a lot more flesh to use!
What About Storing Leftover Ginger? Try Out These Tricks To Make It Last Longer
So, now that you know that you don’t need to peel your ginger (and have learned all about ways that you can cook with ginger while still keeping its skin on) what about your leftover ginger?
Instead of throwing it away after you are done cooking with it, we recommend that you store your leftover ginger root so that you can use it in more meals.
When stored correctly, ginger root can last quite a while before it begins to go bad – check out the following to save you a trip to the grocery store next time you want to add some ginger to your recipes
Freeze It: One of the easiest ways to make your ginger root last longer is to simply freeze it.
Place it inside a freezer-friendly zip lock bag and you’ll be able to use it for a period of around 3 months before needing to throw it away. The more you know!
Wrap inside aluminum foil: If you want to use your leftover ginger root in the near future and don’t want to freeze it, then you could simply place it inside some aluminum foil and keep it in the fridge. It will last around 1 week before going bad.
