Minced fresh ginger lends an incomparable piquancy to curries, stir-fries, soups, cookies, cocktails, and more. But before you can mince fresh ginger, you need to peel it, and ginger’s knobbly, uneven shape makes peeling difficult.
The usual suspects don’t do a great job when it comes to ginger: A regular vegetable peeler takes off way too much of the valuable flesh but isn’t precise enough to get into ginger’s nooks and crannies. If you use a paring knife, you risk taking a chunk of your finger off. Some people tell you to freeze ginger and then grate it with a Microplane grater (which allegedly separates the peel from the flesh), but ginger’s meat is too fibrous to yield easily to a Microplane.
The best way I've found to peel ginger is with a utensil you certainly already have, even if you never cook:*
Correction, May 14, 2014: This post originally used the word “grate” instead of the word “peel.”
TODAY IN SLATE
The Ebola Story
How our minds build narratives out of disaster.
The Budget Disaster That Completely Sabotaged the WHO’s Response to Ebola
PowerPoint Is the Worst, and Now It’s the Latest Way to Hack Into Your Computer
The Shooting Tragedies That Forged Canada’s Gun Politics
A Highly Unscientific Ranking of Crazy-Old German Beers
Welcome to 13th Grade!
Some high schools are offering a fifth year. That’s a great idea.
The Actual World
“Mount Thoreau” and the naming of things in the wilderness.