Fresh ginger brings a zing to our dishes and teas and has been touted as a natural anti-inflammatory and digestive aid. But preparation – which includes removing the skin from its nooks and crannies – can be hard on the hands. Instead of carving into the root with a knife or vegetable peeler, Anthony Stewart, executive chef at Miami’s Pritikin Longevity Centre and Spa, suggests soaking it in cool water for a minute or so to loosen the outer layer. Then hold a teaspoon upside down and, starting at the bottom, use the tip to scrape off the skin.
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