Ginger vs. garlic: learn why the peeling tools are so different. Find out why a spoon is perfect for ginger, while a knife works best for garlic.
1 Answer
Peeling ginger often benefits from using a spoon to scrape away the skin, while garlic is typically peeled by smashing the clove and then removing the skin by hand or with a paring knife.
Detailed Explanation:
Ginger's irregular shape and thin skin make it challenging to peel with a traditional vegetable peeler, as you'd end up removing a lot of the usable ginger flesh. A spoon, especially a teaspoon, is ideal because its edge can easily navigate the curves and crevices of the ginger root, gently scraping away the thin skin while minimizing waste. Start by holding the ginger firmly in one hand and using the edge of the spoon to scrape away the skin in short, controlled strokes.Garlic, on the other hand, has a papery skin that adheres tightly to the clove. The most common method for peeling garlic involves separating the cloves from the bulb and then smashing each clove with the flat side of a knife. This loosens the skin, making it easier to peel off by hand. Alternatively, you can use a paring knife to trim the root end of the clove and then peel away the skin. Some people also use a garlic peeler, which is a silicone tube that you roll the garlic clove in to remove the skin.
Pro Tip:
For easier garlic peeling, soak the cloves in warm water for about 5 minutes before smashing them. This helps to loosen the skin even further.