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Fresh Ginger: when using fresh ginger in cooking, do you peel it before using/cutting it? Answered

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eatproperly (author)2012-09-16

It depends on how you're using it. If it's a flavouring in a stock or sauce that is going to be strained I wouldn't bother peeling it. I personally wouldn't peel it if I was going to grate it either. The only time is like steveastrouk says, when you are finely slicing it for Chinese food.

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rickharris (author)2012-09-12

Ginger will freeze as well but is slightly soft when thawed - Not that this matters if your going to grate it any way.

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lizzyastro (author)2012-09-12

If I need to I just peel it with an ordinary vegetable/potato peeler to remove the outer skin. If you grate unpeeled it the outer skin usually folds back as you grate and you can then discard it.

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mole1 (author)2012-09-11

I peel it. By the way, you can keep it for months (peeled) in a jar covered with white vinegar -- keep the jar in the refrigerator. No more shrunken moldy ginger. When you want some, it's ready to go.

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steveastrouk (author)2012-09-11

Usually yes. Although, a lot of Chinese recipes call for very thin slices to make an infusion, so then we leave the skin on.

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tylervitale (author)steveastrouk2012-09-11

+1 It depends on the recipe.

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Jayefuu (author)2012-09-11

I never bother, but I usually grate it finely when using fresh ginger.

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