In cooking, you do always peel ginger before using?

Best way is to use a spoon to scrape it off. But I just stopped peeling it altogether, because I am lazy.

I haven’t bothered to peel it for years.

I don’t peel and use a micro-plane, I used to peel using a teaspoon then chopped it fine.

I peel some parts only if I’m putting it in a grinder or food processor. It especially doesn’t matter if you are using it for tea because you are just going to strain it anyway. Just cut away the rough ends.I also found when making ginger tea with the skin, it seems really strong.

Speaking of Ginger – as a Gilligan’s Island buff, I always preferred Mary Ann.

Yes. I use a potato peeler and/or a sharp paring knife. (I then mince it with a knife – I’m using it for cooking in curries, etc.)

The easiest way I know of is to get a really big smooth and not too old/dried piece* (which I can often find at a non-mega-corporate market) and then be willing to cut a bit more off than might be necessary in some places, rather than fiddling with the tricky parts.

But usually I do fiddle with the tricky parts. If one is willing to lose some, though, six crude cuts can give you a cube of ginger, which will be big if you have a nice big piece to cut into.

* The younger/softer ginger is rather easier to peel and cut than older/drier ginger.

Peel and cut into pieces, then in food processor. We have tubes of organic I buy on occasion, too, but not as good as fresh.

It never occurred to me that you had the option not to peel it. I like to freeze my ginger, peel it with a paring knife and then grate it with a microplane.

@ragingloli @Tropical_Willie A teaspoon. Wow. I never would have thought of that. Thanks. Works great!

The peel is bitter. I use a paring knife.

Yes, I do, but I guess I’ve done it the hard way, with a paring knife. I never heard of scraping it with a spoon. I’ll try that next time.

I knife it off