How to prepare fresh ginger – Jamie Oliver’s Home Cooking Skills

so we’re prepping ginger and which looks
very peculiar and quite awkward but
actually it’s super easy and you never
need a lot of it because it’s so so so
flavorsome really strong in flavor but
that’s how it comes route ginger and
then you just break off however much you
want so I’m going to take that bit help
yourselves a little bit
normally when gingers in recipes they
talk about like a thumb sized piece so
it’s at about right yeah looks a bit
like them if you’ve got what then so the
best way to peel ginger you can do it
with you knife but you tend to lose
quite a lot of the flesh inside so I
always use a spoon because it just
scraped away really easily so hold it
tight in your hand and then just drag
the spoon towards you and scrape off the
skin well careful it doesn’t splatter
this way you don’t lose any of the
ginger you just get rid of the skin it’s
fit papery and you wouldn’t want it
because ginger is such a very strong
flavor such a a flavoursome ingredient
we want to prepare it in a way so that
when you put it in your cooking the
flavor splits up amongst the whole
recipe so you never get a big bit in
your mouth because your eyes add water
so we can do that with a microplane –
Chris you’re going to show is that this
it hold it firmly against the board and
then ginger is quite tough – great
because it’s so fibrous yep see all
those fibers that go through it that’s
why it’s really good to grate it because
you just get all the pulp and the juice
and all the really tasty stuff and all
of this woody stuff gets left behind so
it doesn’t end up and you’re going to
chop it so if you want to chop it really
finely and break it up quite a lot so if
it sits flat on your board you slice it
thinly Japan
you get your knife again you’re going to
put your fingers right on top that’s it
and then you run your knife all up into
a pile
push it down against the board you keep
that in the same place and then you just
move your knife Chris you ever go so
hold the handle nice and tight
that’s it gather it all back up that’s
it
lovely piles of prep ginger all ready
for cooking perfect