When it comes to cooking at home, one of the biggest obstacles we all face is time—no one ever has enough of it. Even as a professionally trained cook who worked in restaurants and has a secret soft spot for complicated recipes, I’m also all for timesaving tricks that make cooking easier, faster and stress-free. So, do you have to peel ginger? I stopped a longgg time ago, and here’s why you should too.
Peeling ginger is tedious and time-consuming, not to mention a recipe for slicing off a piece of your finger if you’re not doing it correctly. Sure, plenty of “hacks” have surfaced from the internet abyss. Freeze your ginger! Peel it will a spoon! Use a vegetable peeler to awkwardly work around nooks and crannies, wasting a ton of usable ginger in the process! But when did we start peeling ginger in the first place? The skin is paper-thin, but nearly every recipe that calls for fresh ginger says it needs to be peeled. But no one ever gives a reason.
So why exactly did I stop bothering? (And it’s not because I’m lazy, which I’ll admit I am.)
Here’s how I had my epiphany: On two separate occasions, I witnessed fellow food professionals say they don’t bother peeling ginger. The first was cookbook author Alison Roman, while making her internet-famous chickpea stew in a. “I’m not going to peel my ginger,” she says defiantly. “You can if you want, but you can’t make me. The peel on the outside is so thin that, honestly, you won’t know that it’s there.” Home cooks, 1; ginger, 0.