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Leaving the peel on ginger?

Hi, all -- a few months ago I saw a show on the Cooking Channel (not the Food Network!) called the Spice Goddess, and the host mentioned that she never peels her ginger. Has anyone heard of this or does anyone do it? Any reason why it wouldn't work? This has been percolating in my brain all this time; I love the flavor of fresh ginger, but loathe prepping it. If I can leave it unpeeled without the end result being inedible, I would gladly do so. TIA!

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  1. Yes, I've been surprised to learn in a discussion the past few days on another forum that a lot of folks don't peel it. I always have.

    1. i don't think you need to peel it if you aren't going to eat it (making stock, soup)

      1. As a Korean, I had never ever seen ginger peeled for savory use until I saw white people do it. I laughed.

        It's pretty easy to peel though - just use a spoon.

        1. I just grate it. Most of the peel is left on one side and the ginger on the other. Any skin mixed in is never noticed.

          1. Yes, I leave it unpeeled...saw someone do that (Martin Yan maybe?) and they mentioned that the younger and fresher it is, the better for leaving it unpeeled. If I make ginger tea, I use large slices of unpeeled ginger, bruised up...and half the time I just love to eat the ginger after the tea has steeped--the peel is negligible, really. I also put slices of it in my mapo tofu...and love eating the slices of ginger there, too!