Ginger - Selecting, Peeling, and Preparing

Ginger: It’s used a lot in Chinese recipes and is gaining prominence in other culinary arenas. Preparing ginger for use;

First: and most important, select a piece with smooth skin and a single arm. You may break of a piece that is appropriator as it is sold by weight. The part to the left of the line is perfect

Peeling: and preparing for use: With a sharp knife cut the ragged- broken end to eliminate any dried or ragged stuff. Then cut of the amount needed thur the diameter. Using a vegetable peeler, peel the outside of the disk you just cut off. This should be easy if you first selected a piece with a smooth skin.

Mincing: Lay the disk on a cutting board on one of the faces. Reach for your heaviest chief’s knife or a cleaver and WHACK the disk with a resounding thump. There should be a small pile of fibers, juice and pulp; Now take your chiefs knife and work the knife with a slight rocking motion until you have it all cut.

Grating: Hold the disk by its two flat sides and just grate as usual.