How to prepare fresh ginger – Jamie Oliver’s Home Cooking Skills

so we’re prepping ginger and which looks

so we’re prepping ginger and which looks very peculiar and quite awkward but

very peculiar and quite awkward but

very peculiar and quite awkward but actually it’s super easy and you never

actually it’s super easy and you never

actually it’s super easy and you never need a lot of it because it’s so so so

need a lot of it because it’s so so so

need a lot of it because it’s so so so flavorsome really strong in flavor but

flavorsome really strong in flavor but

flavorsome really strong in flavor but that’s how it comes route ginger and

that’s how it comes route ginger and

that’s how it comes route ginger and then you just break off however much you

then you just break off however much you

then you just break off however much you want so I’m going to take that bit help

want so I’m going to take that bit help

want so I’m going to take that bit help yourselves a little bit

normally when gingers in recipes they

normally when gingers in recipes they talk about like a thumb sized piece so

talk about like a thumb sized piece so

talk about like a thumb sized piece so it’s at about right yeah looks a bit

it’s at about right yeah looks a bit

it’s at about right yeah looks a bit like them if you’ve got what then so the

like them if you’ve got what then so the

like them if you’ve got what then so the best way to peel ginger you can do it

best way to peel ginger you can do it

best way to peel ginger you can do it with you knife but you tend to lose

with you knife but you tend to lose

with you knife but you tend to lose quite a lot of the flesh inside so I

quite a lot of the flesh inside so I

quite a lot of the flesh inside so I always use a spoon because it just

always use a spoon because it just

always use a spoon because it just scraped away really easily so hold it

scraped away really easily so hold it

scraped away really easily so hold it tight in your hand and then just drag

tight in your hand and then just drag

tight in your hand and then just drag the spoon towards you and scrape off the

the spoon towards you and scrape off the

the spoon towards you and scrape off the skin well careful it doesn’t splatter

this way you don’t lose any of the

this way you don’t lose any of the ginger you just get rid of the skin it’s

ginger you just get rid of the skin it’s

ginger you just get rid of the skin it’s fit papery and you wouldn’t want it

because ginger is such a very strong

because ginger is such a very strong flavor such a a flavoursome ingredient

flavor such a a flavoursome ingredient

flavor such a a flavoursome ingredient we want to prepare it in a way so that

we want to prepare it in a way so that

we want to prepare it in a way so that when you put it in your cooking the

when you put it in your cooking the

when you put it in your cooking the flavor splits up amongst the whole

flavor splits up amongst the whole

flavor splits up amongst the whole recipe so you never get a big bit in

recipe so you never get a big bit in

recipe so you never get a big bit in your mouth because your eyes add water

your mouth because your eyes add water

your mouth because your eyes add water so we can do that with a microplane –

so we can do that with a microplane –

so we can do that with a microplane – Chris you’re going to show is that this

Chris you’re going to show is that this

Chris you’re going to show is that this it hold it firmly against the board and

it hold it firmly against the board and

it hold it firmly against the board and then ginger is quite tough – great

then ginger is quite tough – great

then ginger is quite tough – great because it’s so fibrous yep see all

because it’s so fibrous yep see all

because it’s so fibrous yep see all those fibers that go through it that’s

those fibers that go through it that’s

those fibers that go through it that’s why it’s really good to grate it because

why it’s really good to grate it because

why it’s really good to grate it because you just get all the pulp and the juice

you just get all the pulp and the juice

you just get all the pulp and the juice and all the really tasty stuff and all

and all the really tasty stuff and all

and all the really tasty stuff and all of this woody stuff gets left behind so

of this woody stuff gets left behind so

of this woody stuff gets left behind so it doesn’t end up and you’re going to

it doesn’t end up and you’re going to

it doesn’t end up and you’re going to chop it so if you want to chop it really

chop it so if you want to chop it really

chop it so if you want to chop it really finely and break it up quite a lot so if

finely and break it up quite a lot so if

finely and break it up quite a lot so if it sits flat on your board you slice it

it sits flat on your board you slice it

it sits flat on your board you slice it thinly Japan

you get your knife again you’re going to

you get your knife again you’re going to put your fingers right on top that’s it

put your fingers right on top that’s it

put your fingers right on top that’s it and then you run your knife all up into

and then you run your knife all up into

and then you run your knife all up into a pile

a pile

a pile push it down against the board you keep

push it down against the board you keep

push it down against the board you keep that in the same place and then you just

that in the same place and then you just

that in the same place and then you just move your knife Chris you ever go so

move your knife Chris you ever go so

move your knife Chris you ever go so hold the handle nice and tight

hold the handle nice and tight

hold the handle nice and tight that’s it gather it all back up that’s

that’s it gather it all back up that’s

that’s it gather it all back up that’s it

it

it lovely piles of prep ginger all ready

lovely piles of prep ginger all ready

lovely piles of prep ginger all ready for cooking perfect