Lifehack: this is how you should peel ginger

Three millimeters to the left, a bit to the right, a triangle from the middle. Honestly, peeling ginger feels like higher mathematics. ‘Just making tea’ is no longer an option when you decide it's going to be ginger tea. Our neighbors have FavorFlav fortunately a solution for that.

In almost every recipe with ginger, it states that you should first peel the popular root. Oh dear, if peel were to end up in your dish or tea. But the shape is always bumpy, which means you cut off much more than just the peel. What a waste. Fortunately, we have the ultimate hack: don't do it.

Just leave the peel on. It really doesn't hurt, you won't taste it back, and it saves you a whole lot of work. Believe me: unless you're a professional chef, there's no reason in the world why you should do this extra work.

The soul is in the peel

Chinese people will tell you that you remove the soul of the ginger when you take off the peel. I don't quite understand how a root could even have a soul, but if that means I can use my ginger with the peel on, I'm all for it.

Are you really stubborn and absolutely don't want the peel in your food? Be my guest, but then remove it with a spoon instead of a knife, so you keep more of it. In this video by Jamie Oliver, see how you can do that easily.

Text: Favorflav