No special equipment required.
Raw ginger root can be intimidating to the uninitiated. How do you peel ginger without losing any of the fragrant flesh? We figured out the easiest way to get around all those nooks and crannies and the answer is right in your silverware drawer.
No peeler, no knife, no fancy piece of equipment will peel ginger better, faster, and easier than a regular old spoon. I like to use a teaspoon—not the one I use for measuring but the one I choose for eating yogurt or ice cream. Avoid a soup spoon. Generally speaking a soup spoon’s bowl is too big to effectively get around all those nubbins and knobs. Here’s how to do it:
Hold the ginger in your non-dominant hand. Choke up on the neck of the spoon so your dominant hand is close to the bowl. I like to bend my pointer finger and rest that on the back of the bowl for better control. You can also apply more or less pressure as needed in this position. Use the edge of the spoon to scrape away the skin and reveal the yellow juicy flesh underneath. Discard the skin and slice, mince, or grate as desired.
When it comes to grating you have a couple of options. You can use a fork (see that snappy video above), a ginger grater (but I find these difficult to clean), or—my personal preference—a microplane. Microplanes are lightweight, store easily alongside other long handles items like wooden spoons or tongs, and are great (ha!) for grating more than just ginger: use it to shower Parmesan over pasta, lemon zest into muffin or cake batter, or a little nutmeg over your eggnog. Hot tip* Grated ginger also freezes well: freeze it in ice cube trays and grab a cube whenever you want to add a fresh and spicy kick. Try it in this Coconut-Kale smoothie, a Ginger-Lime Soda, or in place of the ground ginger in these chewy Molasses-Ginger cookies.