Somewhere along the lines in kitchens past, someone decided that we should peel fresh ginger. No one knows who started this or why — it’s a mystery. The important thing is that we now know it is unnecessary to peel fresh ginger, and here’s why....CONTINUE READING
First, there is virtually no perceptible flavor difference between peeled and unpeeled ginger. Second, it is impossible to peel ginger in a waste-free yet time-effective way. Taking the time to get around all of the little knobs instead of ripping them off is not an efficient way to spend your time, and ripping them off is wasteful. Lose, lose.
Third, there is no valid evidence out there that says ginger skin is bad for you. In fact, there may be benefits to eating the skin, such as nutrients and vitamins, much like the skins of other vegetables.
The bit of evidence that you don’t need to peel ginger is one of a sanitary reason. If you’re worried about the dirt or bacteria on your ginger skin, a rinse and scrub with a clean brush will eliminate all of those concerns.
The one exception
There are exceptions to most rules, and the same holds true when it comes to peeling ginger. The main argument for peeling ginger is that the skin is tough and unpleasant to eat. However, there is never a situation in which you will be chewing on ginger that hasn’t already been minced finely.
Big pieces of ginger may be used in stock or simple syrup and then removed before serving. No one will be eating the skin in those types of applications, so the skin’s toughness is irrelevant.
Regardless of whether you will be mincing or chunking your fresh ginger, the only time you should worry about peeling it is if it has been living in your vegetable drawer for two months. The skin on ginger that has been around for a while will be wrinkly and sad looking.
If you absolutely must use this past-its-prime ginger, peel it before using it so you don’t put tough and fibrous ginger skin in your dish. Older ginger skin may also take on random fridge flavors and taste like old food, so removing it will be your best chance at adding something that tastes like ginger to your meal.
What to look for when buying ginger
If the ginger at your supermarket looks like the forgotten ginger at the bottom of your refrigerator, don’t buy it. It will likely not taste like much and will just waste your time (and money). Look for ginger with fingers, resembling a human hand.
In terms of texture, the best ginger tends to be pretty solid without any wrinkles on the skin. You don’t want the soft stuff and if the skin is too tough, it may indicate that the ginger is old and dried out (and therefore less flavorful).
And get as much as you want, as ginger is often sold in the produce section, meaning you can buy by weight and get just the amount you’re after.<<CONTINUE READING>>
