This will save you a ton of time.
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I think peeling ginger is one of the most tedious cooking tasks in existence.
Actually, its more of a skip than a tip:Stop peeling your ginger.
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My immediate reaction was,Wait, are you sure?
Why would I bother peeling the ginger when its going to be pulverized?
And the more I thought about it, the more peeling ginger made less and less sense.
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So the amount of peel that ends up in a recipe is minimal.
To keep your fingertips as safe as possible, I recommend using a grater with a handle.
I usually eyeball the amounts as Im prepping.
If I am going to measure ginger, I use a measuring spoon.
The airtight bag keeps out oxygen and moisture, two things that will cause ginger to mold.
Consider yourself liberated from the annoying task of peeling your ginger!
