To remove the skin from fresh mature ginger, peel it
with a paring knife or the back of a spoon to dislodge the woody peel from the
ginger. Through it can be tempting to
peel it like a potato, by moving the knife toward you, it isn't advisable. Not only is it dangerous but it tends to take
off more peel than needed. Your goal is
to peel off just enough outer layer to expose the edible ginger. Then it can be sliced, minced or
julienned. The taste that gingers gives
to a dish depends upon when its added to the cooking process. Adding at the
beginning will lend to a subtle flavor while adding near the end will give you
a more pungent taste.
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