All About Ginger
How to pick it, how to cut it, and a sneaky way to peel it.
I did the 23 and me DNA test and, according to my results, I’m supposed to think that cilantro tastes like soap. But I love it! Personally, I think ginger tastes more like soap than cilantro does. But I love that too! I can’t get enough. Just goes to show that we are all unique creatures with our own particular tastes and preferences. This article is for all us ginger-lovers and the ginger-curious out there.
Ginger is useful in so many applications. From juice, to curries, to steamed fish, to sweets. I didn’t grow up with fresh ginger in the house and had to teach myself how to use it as an adult. I wanted to share some tips on how to choose the best ginger and some techniques on how to prepare it.
Pantry staples: onions, garlic, and ginger. There are usually a few shallots in what I call my aromatics bowl.
First, a bit about ginger. It’s a root that is related to turmeric and galangal. All of them intensely flavored and wonderful roots. I’ll be talking about fresh ginger here, but you can also find it as a dried powder, a juice, as a dried candied treat, or a paste. For me, fresh is always best. It’s a whole food, is the least processed, and retains more of its inherent properties. Scroll to the bottom of this article for some tips on how to cut matchsticks and the easiest way to mince.
Ginger is a wonderful ingredient. It has anti-inflammatory and antioxidant effects and is said to be beneficial for everything from blood sugar, to infections, to cholesterol. My favorite medicinal application is to use it for nausea. I have used dried ginger chews on twisty mountain drives to help with car sickness and it works wonders.
These pieces of ginger both have thicker skins. Notice how the one on the left looks mostly plump while the one on the right is starting to wither. The piece on the left will be juicier and fresher.
When buying fresh ginger, there are a few things to look for. The first is to get one that has fewer sections and grooves. All of the little arms can make it harder to clean, peel and cut. But, not a total game changer. I’m only trying to simplify my life a little bit by this one swap. The second is to look for pieces that have thin, almost transparent skin. This makes prep easier because you don’t have to peel it! That delicate skin is totally edible. The ginger should also look plump and hydrated. If it’s wrinkled or soggy looking, skip it. Bigger pieces of ginger tend to be from more mature plants and can be prone to thicker skin and thicker inner fibers. Try to pick pieces that have a good balance of size and thin skin. If that’s not possible, aim for thinner skin and fresher-looking ginger.
I used to barista at a bakery and had to spend hours juicing lemons for lemonade. While I juiced, I would watch the bakers do their magic. I was shocked to see them use a spoon to peel ginger! The skin comes off easily with the scrape of a spoon. Plus, a spoon gets into those corner bits really easily and you’re never going to cut yourself. Just remember, the thin skin is edible. You don’t need to peel unless it’s for aesthetic reasons. But, once the skin gets tougher and drier, please peel it before using it in your recipes as it can get quite chewy. If you do peel, save the skin in your freezer with other scraps and use it for Scrap Stock. Follow along in the captions for instructions on peeling with a spoon. Below that are tips and tricks for cutting matchsticks and mince.
Break off any large arms off the center trunk of the ginger.
Hold the ginger in your non-dominant hand. Use the other hand to hold the spoon. Apply a small amount of pressure with your index finger on the back of the spoon as you brace your thumb on the ginger.
Drag the spoon toward your thumb, removing the peel of the ginger.
Repeat, repeat, repeat until the ginger is peeled. If the spoon cannot reach into the tight spaces, break off the arms and peel separately.
The inner fibers of ginger tend to run from the “top” of the arms to the “bottom” where they join the trunk. Fibers on the trunk run roughly perpendicular to the arms.
To make matchsticks, first slice the ginger with the fibers to make wide planks.
The easiest way to mince ginger is to cut across the fibers, making coins. Put those coins in the food processor. (This coin-cut is also perfect to put into a masticating juicer. The fibers won’t tangle and clog the juicer)
When using ginger, it is important to cut across the inner fibers so it is easier and more pleasant to eat.
Stack the planks and slice across the fibers to make matchsticks.
Pulse the coins until you reach your desired mince. Keep pulsing and processing longer for ginger paste. Store in an airtight container in the refrigerator for one week. The aroma will diminish over time, so make only as much as you can use in that amount of time.
