How to Slice Ginger
Ginger is an ingredient that is known for its spicy taste and ability to relieve nausea. In addition to these qualities, it is also great for reducing inflammation in the body, stimulating circulation, and relieving indigestion, thus making it a wonderful choice if you are looking for healthy things to cook with. At first glance, ginger can be an intimidating. One may wonder how it is possible to slice the knobby and twisted root. However, with the right tools and a bit of practice, you will be able to slice ginger and use it to spice up your favorite dishes!
Peeling the Ginger
Break off a lobe of ginger.When you purchase raw ginger, it will look like a knobby root with a few sections that can be broken off. Hold the ginger in both hands and use pressure to break off one of the lobes. This can make working with the ginger a bit easier.
Use a paring knife to peel the ginger.Hold the ginger in one hand and the knife firmly in your dominant hand. Slowly and carefully cut the surface of ginger, removing the top layer of the ginger, thus removing the skin.
- Peeling is often done for the aesthetics. Leaving the skin on can enhance the flavor of the ginger.
Use a vegetable peeler.Holding the vegetable peeler in one hand and the ginger in the other, begin scraping the skin off the ginger. The skin of the ginger root is thin, flaky, and almost translucent, so it should come off easily. The most difficult part of this process is navigating the rough, uneven surface of the ginger, which can be a bit more troublesome using a vegetable peeler.
Peel with a spoon.Hold the ginger firmly in one hand and a spoon in your dominant hand. With the convex side of spoon facing toward you, scrape the edge of it against the ginger, peeling off the skin. Peel only as much as you think you will use. Store the rest.
Using a Chef’s Knife
Prepare to cut the ginger.Hold a clean, sharp chef’s knife in your dominant hand and hold the ginger firmly against a cutting board. Take care not to let the ginger slip or slide while you are cutting.
Cut across the fibers of the ginger.Ginger is a very fibrous root; the fibers run along the length of the root and its lobes. Cut across the fibers so that the knife is perpendicular to them while you are cutting.
Cut the ginger into coins.As you cut the ginger across the fibers, you will be cutting little round shapes, aptly named “coins”. You can use these coins as they are (which are great for making candied ginger) or you can continue slicing.
Julienne the ginger.Stack two or three of the coins that you just cut and begin cutting them into slivers. These slivers can be as thick or thin as you desire. If you intend to chop or mince the ginger, you should make these slivers fairly slim.
Mince the ginger.Line up several of the ginger matchsticks. Cut the sticks crosswise. In other words, you will be cutting them perpendicular to the length of the ginger.
Freeze the ginger.Wrap the ginger in plastic and store it in your freezer. This is a useful trick for grating ginger. Freezing the ginger makes it much easier to grate. When you are ready to use the ginger, peel off the plastic and scrape away the skin, if you would like.
Use a ginger grating plate.There are special graters created for ginger. They usually look like a ceramic shallow bowl, with a raised area containing small ceramic teeth, used to grate the surface of the ginger. Hold the bowl firmly against the countertop and rub the ginger back and forth across the teeth. This will yield finely sliced ginger and the bowl will catch some of the juice.
- Depending on how strong you would like the flavor of ginger to be in your dish, you can choose to peel or leave the skin on.
Use a metal grater.If you prefer peeled ginger, scrape away the skin. Hold a microplane grater in one hand, usually your non-dominant hand, and frozen ginger in the other. Press the ginger against the grater and begin scraping it quickly back and forth, lengthwise along the grater. Place a bowl or plate underneath the grater to catch the bits of ginger that fall from the grater.
If you want to slice ginger, break off a small lobe from the ginger root and use a paring knife, spoon, or vegetable peeler to carefully peel away the ginger’s outer layer. Next, hold a clean, sharp knife in your dominant hand and hold the ginger firmly against a cutting board, and slice across the fibers of the ginger. If you’re candying the ginger, you can leave it in these round slices, called coins. You can also cut the coins into vertical strips, called a julienne cut, or you can cut the strips horizontally to mince it.
- Cut slowly and be aware of the positioning of your fingers. You don’t want to accidentally cut your fingers.
- Freeze ginger before grating it. This will make grating it much easier.
Video: How to Peel and Chop Ginger | MyRecipes
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