How to Peel and Prep Ginger

Chefs in Food Network Kitchens show Food Network Magazine everything you need to know about ginger. Photographs by Kang Kim

Photo By: Kang Kim

Photo By: Kang Kim

Photo By: Kang Kim

Photo By: Kang Kim

Photo By: Kang Kim

Photo By: Kang Kim

Photo By: Kang Kim

Ginger has both antioxidant and anti-inflammatory properties, plus it can help relieve cold symptoms and nausea.

How to peel straight pieces: Slice off one end of the root; stand the ginger on the cut end and remove the skin with a knife.

How to peel knobby pieces:: Use the edge of a spoon to gently scrape off the skin, working your way around the bumps and knobs.

How to grate: Peel, then rub against a fine grater (1 inch of ginger yields about 1 tablespoon grated).

How to matchstick: Peel a small piece and thinly slice, then stack the slices and cut into sticks.

How to bruise: Smash an unpeeled piece with the flat side of a chef's knife until slightly broken (bruising releases more juice and flavor).

How to coin: Thinly slice with a knife or mandoline. (If you plan to remove the ginger from the dish before serving, you do not need to peel.)