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Grated Ginger

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  • Fort Point Jan 28, 2005 09:43 AM
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Recipes that that include ginger require peeling the ginger first. However, it seems that when it calls for grated ginger there is no mention of peeling first. I always do, but now I am wondering if that is necessary? If not, how do you clean the flesh?

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  1. I'm not so sure it "needs" to be peeled...I used to always peel it but I heard someone on a cooking show recently say (I think it was Sara Moulton, I could be wrong) it does not need to be peeled and so I don't anymore...I looked up a few articles about it too and have found a number of them that say it does not need to be peeled.

    1. Peeling ginger. Easiest way is to scrape it with the tip of a spoon. Removes just the "skin" and is much easier than faffing around with a peeler or a knife.

      1. if the ginger is older, hence skin is tougher, it benefits from peeling. the spoon method is good. or even a blunt pairing knife. from experience, if you use one of those microplane graters, the skin wouldn't be grated so you needn't peel it.

        as you like it i guess.

        1. I keep my ginger in the freezer. Frozen, it's really easy to peel with a vegetable peeler - and it's also easier to grate. It helps if you choose relatively straight pieces...