The Problem

The Knobby Ginger Nightmare Ginger is a summer staple for marinades and dressings, but its “knobby,” irregular shape makes it a nightmare to peel with a standard vegetable peeler. You end up cutting away half of the expensive ginger root just trying to get into the crevices, leaving you with more waste than flavor.

The Tip

Use a Teaspoon Put down the peeler and the knife. Grab a common metal teaspoon. Hold the ginger in one hand and use the edge of the spoon to scrape the skin. The skin of ginger is remarkably thin; the spoon will zip it right off, navigating around the bumps and “fingers” of the root with ease, leaving 100% of the flesh behind.

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The Science

Mechanical Shear and Skin Density Ginger skin isn’t “attached” to the flesh in the same way an apple skin is. It is more of a protective, papery layer. A spoon provides just enough “mechanical shear” to lift the skin without the sharp edge of a blade that would bite into the starch-heavy flesh below. It’s a matter of using the right amount of friction rather than sharp force.

The Tool

High-End Teaspoon Set

You want a spoon with a relatively thin, defined edge. The Oneida Zinc Everyday Flatware Teaspoons, Set of 8 is made of high-quality stainless steel that won’t bend under the slight pressure needed to peel ginger, and they look great on your table too!

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