00:00:03very peculiar and quite awkward but
00:00:05actually it’s super easy and you never
00:00:09need a lot of it because it’s so so so
00:00:11flavorsome really strong in flavor but
00:00:13that’s how it comes route ginger and
00:00:16then you just break off however much you
00:00:19want so I’m going to take that bit help
00:00:22yourselves a little bit
00:00:25normally when gingers in recipes they
00:00:28talk about like a thumb sized piece so
00:00:32it’s at about right yeah looks a bit
00:00:35like them if you’ve got what then so the
00:00:39best way to peel ginger you can do it
00:00:41with you knife but you tend to lose
00:00:44quite a lot of the flesh inside so I
00:00:47always use a spoon because it just
00:00:49scraped away really easily so hold it
00:00:51tight in your hand and then just drag
00:00:55the spoon towards you and scrape off the
00:00:58skin well careful it doesn’t splatter
00:01:15this way you don’t lose any of the
00:01:19ginger you just get rid of the skin it’s
00:01:22fit papery and you wouldn’t want it
00:01:35because ginger is such a very strong
00:01:38flavor such a a flavoursome ingredient
00:01:41we want to prepare it in a way so that
00:01:43when you put it in your cooking the
00:01:46flavor splits up amongst the whole
00:01:47recipe so you never get a big bit in
00:01:50your mouth because your eyes add water
00:01:51so we can do that with a microplane –
00:01:55Chris you’re going to show is that this
00:01:57it hold it firmly against the board and
00:02:01then ginger is quite tough – great
00:02:03because it’s so fibrous yep see all
00:02:14those fibers that go through it that’s
00:02:17why it’s really good to grate it because
00:02:18you just get all the pulp and the juice
00:02:20and all the really tasty stuff and all
00:02:23of this woody stuff gets left behind so
00:02:25it doesn’t end up and you’re going to
00:02:28chop it so if you want to chop it really
00:02:32finely and break it up quite a lot so if
00:02:35it sits flat on your board you slice it
00:02:40thinly Japan
00:03:00you get your knife again you’re going to
00:03:04put your fingers right on top that’s it
00:03:07and then you run your knife all up into
00:03:32a pile
00:03:33push it down against the board you keep
00:03:35that in the same place and then you just
00:03:38move your knife Chris you ever go so
00:03:44hold the handle nice and tight
00:03:45that’s it gather it all back up that’s
00:04:26it
00:04:26lovely piles of prep ginger all ready
00:04:28for cooking perfect
”