Whenever you get your bumpy, knobby ginger residence from the grocery store (or harvest it out of your backyard, per MasterClass), put it in a paper or plastic bag within the fridge. (It’s also possible to store ginger on the counter.) Whenever you’re prepared to make use of it, take it out and break off a chunk or two, relying on how a lot the recipe requires. (The Los Angeles Times says a 2-inch by 1-inch piece of contemporary ginger root will yield about three tablespoons of grated ginger, or ¼ cup minced.)
Subsequent, get a plain, non-serrated, chrome steel or silver spoon out of your utensil drawer and maintain its bowl in your dominant hand. Seize the piece of ginger in your different hand. Scrape the spoon edge firmly in opposition to the ginger root to peel the pores and skin, advises Hello Chef. Work your approach across the ginger, and you will find that the pores and skin comes off simply. However be sure you solely peel as a lot as you are going to use immediately; ginger will last more with the peel nonetheless hooked up.
After you have peeled it with a spoon, you possibly can grate the ginger on a daily grater or a microplane, chop it with a knife, or whirl it in a meals processor or blender.
