You don’t have to remove it, but my wife always does.
Apparently some ginger has a thicker skin and some has a very thin, almost papery skin. If you have the thin-skinned type that’s fine, but the thick skinned stuff is what we have and that gums up our plane. Wouldn’t be a problem with the cleaver, but again it’s not super safe to do that especially if you don’t have amazing knife skills.
With ginger, the thickness of the rhizome’s skin is related to the maturity of the individual plant. The more mature it is, the thicker the skin will be. Some places always sell immature ginger rhizomes, some places always sell mature ginger rhizomes.
There’s also Myoga ginger, which is a different species. The rhizome of this species isn’t edible but other parts are.
You don’t have to remove it, but my wife always does.
Apparently some ginger has a thicker skin and some has a very thin, almost papery skin. If you have the thin-skinned type that’s fine, but the thick skinned stuff is what we have and that gums up our plane. Wouldn’t be a problem with the cleaver, but again it’s not super safe to do that especially if you don’t have amazing knife skills.
Very thin skin, is this like the two kind of cinammons that are actually totally different species?
With ginger, the thickness of the rhizome’s skin is related to the maturity of the individual plant. The more mature it is, the thicker the skin will be. Some places always sell immature ginger rhizomes, some places always sell mature ginger rhizomes.
There’s also Myoga ginger, which is a different species. The rhizome of this species isn’t edible but other parts are.