The simple method to peel ginger without wasting anything and extend its life

Not necessarily. In young gingers, with thin and clean skin, it is enough to wash it well and that's it, especially if you are going to grate it, use it in broths or infusions. Another thing is a more mature ginger, with more leathery skin or with embedded soil: there it is worth removing it for texture and hygiene.

A quick hint: if the skin gives way easily when you gently scrape it, it is probably not worth wasting time peeling it.

For an uneven ginger, the spoon works better than the peeler for one simple reason: it doesn't "cut", it peels.

Do it this way:

• Wash the ginger and dry it.
• Hold it firmly with one hand.
• With the edge of a teaspoon, go scraping the skin with short passes.
• At the knots, turn the piece and repeat: the spoon goes where the peeler usually skates.

In addition, this gesture allows you to remove just enough, without taking half the root in front of you, and with less risk of slipping.

The question of how to cut the ginger is important because it is not the same to use it for a wok than for a cake or an infusion.

Once cleaned, the cut changes the result a lot:

• Thin slices: for stir-fries, curries, broths and stocks; it perfumes without imposing itself.
• Sticks: if you want to notice the bite, for example in a wok.
• Grated: for marinades, sauces, stir-fries or pastries.

And a very practical detail: if you have it frozen, you can grate it as it is, without waiting for it to thaw. It handles better and does not get "squashed" on the board.

In the refrigerator (if you use it often)

Store it unpeeled, well dried, wrapped in kitchen paper and inside a zip bag or a container. Here humidity rules: if it "sweats", mold appears; if it dries out, it becomes stringy. Change the paper if it gets wet and make sure it fits tightly, without air pockets. If you use a bag, leave a minimum air outlet (or a perforated one) to avoid condensation. And do not peel it until the end: when peeled it dries out before and picks up odors; for infusions or broths, washed and with skin, it holds better.

In freezer (if you usually forget it)

It is the most convenient and the least wasteful. Freeze it whole or in pieces, better still in portions for use (slices for broths, dices for stews and a piece for grating). Tip: freeze it first spread out on a tray and then transfer it to a bag, so it does not become a block. No need to defrost: it shreds very well and releases less juice; if you are going to chop it, leave it 2-3 minutes outside and cut it while still firm.

In jar (optional)

Keep peeled slices covered with dry sherry (or other mild alcohol). It is ready and the liquid, already perfumed, can be used to deglaze, liven up a sauté or flavour a broth. Use an impeccable jar and keep the ginger completely submerged so that it does not oxidize. Better not too thin slices, they hold longer. If you want it without alcohol, you can do it with light syrup or mild vinegar, but it is closer to a pickle.