To Peel, or Not to Peel?

That depends on the age of the rhizome and its intended use. The younger the rhizome, the thinner and more tender the skin is. When rhizomes’ flavors are being infused into a dish, the rhizomes are generally not peeled. It’s also unnecessary to peel rhizomes that will be used in a marinade. In most other cases, many cooks like to peel off the papery skin. Use the edge of a spoon to scrape away the peel effortlessly. Hold the rhizome in one hand and choke up on a spoon with the other. Use the edge of the spoon to strip off the skin, getting into the crevices. This method avoids waste created by peeling with a paring knife.