Points to remember
- Scrape off the skin using the top of a teaspoon.
- Use a small, sharp knife to remove any pieces of skin that won’t come away.
- Alternatively, shave off the sides and ends of the piece of ginger to give a neat block.
- Slice the ginger finely – these pieces can then be used for stir-fries and in tea.
- To make ‘julienne’, stack 4 or 5 neat slices at a time and carefully cut into matchstick-sized pieces.
- Grate the peeled ginger to get a flavoursome paste without the fibrous pieces.