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.
TIPS
HOW TO PREPARE GINGER
Scraping the ginger is the best way to avoid wastage while blocking allows you to cut neater shapes like julienne.
HOW TO PREPARE GINGER
To get a gingery flavour without the fibrous pieces, either cut the ginger into larger pieces that you then remove before serving or grate the ginger for a more intense flavour.
