Why peel ginger and garlic differently (one by hand, one by a scraper)?

Question

Learn why the best peeling methods for ginger and garlic are so different. One needs a scraper (like a spoon), while the other is best done by hand.

Answer 1

Ginger's irregular shape makes peeling with a spoon or scraper more efficient and reduces waste, while garlic's papery skin is easily removed by hand after crushing the clove. This minimizes the loss of the flavorful flesh.

Detailed Explanation:

The difference in peeling methods for ginger and garlic stems from their distinct structures and the desired outcome.

Ginger: Ginger root has a knobby, uneven surface with many crevices. Using a knife to peel ginger often results in removing a significant amount of the flesh along with the skin. A spoon or the edge of a vegetable scraper is much more effective because it allows you to navigate the contours of the ginger, removing only the thin outer skin while preserving the flavorful ginger beneath. The spoon method is particularly useful for older ginger, where the skin is tougher.

Garlic: Garlic cloves are encased in a thin, papery skin. The most efficient way to peel garlic is to first separate the cloves from the bulb. Then, place a clove on a cutting board and gently crush it with the flat side of a knife. This loosens the skin, making it easy to peel off by hand. Peeling garlic with a spoon or scraper is unnecessary and can be more time-consuming than the crushing and peeling method.

Pro Tip:

For easier garlic peeling, soak the unpeeled cloves in warm water for about 5 minutes before crushing. This helps to loosen the skin even further, making it incredibly easy to remove.