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Why does nobody talk about using a potato peeler on ginger?
I was prepping a big batch of ginger for pickling yesterday and my knife kept slipping on the weird shapes. I remembered a cook I worked with in Seattle years ago mention a peeler, so I grabbed my cheap Kuhn Rikon one. It took off the skin in thin strips without wasting any of the good stuff underneath. I did two pounds in maybe five minutes flat. What other weird tools do you guys use for jobs they weren't made for?
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