Soups, chicken dishes, tea, scones, noodles, tofu, veggies, pork chops, chutney, drinks -- there are countless recipes that call for the bold, tangy spice of fresh ginger. This is one beneficial powerhouse root, but it's not the easiest ingredient to prepare.
Removing the papery skin off fresh ginger can feel a bit labor-intensive, but chef Kara Mickelson says that it doesn't have to. Instead of using a traditional vegetable peeler to scrape the skin off the awkward, knobby root, Mickleson suggests reaching for something else: a spoon.
"The papery skin is really easy to take off," she says. "It's just simply a downward motion and you're just scraping off the skin."
Mickleson demonstrates the technique many chefs use in the above video, and adds that there's an additional safety benefit to using a spoon over a peeler. "You're not going to have that risk of cutting yourself," she points out.
Another kitchen trick that makes life easier:
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