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Ginger, in its natural state, is sold as a “hand”, it’s called a hand because it somewhat resembles one. The protuberances from the hand are called fingers. Unfortunately, many supermarkets now precut the hand into fingers and package them as convenience. Avoid using anything precut unless you’ve had enough experience to safely play with small fingers. Find a place that sells a hand. If the supermarket doesn’t have any, visit any oriental grocery store. Buy the largest hand you can find and scurry it home. Keep the entire hand in a cool dry place until you are ready to use it. The sooner you use it, however, the better the effect unless you age it properly which I’ll get to later.
Cut a finger of ginger from the hand. Unless the fingers are very long, do not cut the finger off at the joint of the hand. Remove the finger by cutting down into the palm of the hand so that you get a long, uniform width finger. Use a finger no smaller than 4 inches. Longer is better. Take a paring knife or vegetable peeler and remove the brown skin. Make sure all the skin is off as well as insuring that all the bumps and knots are cut off and smoothed as well. Try not to remove too much meat underneath, as you want to retain as full a finger as possible.
Cut a finger of ginger from the hand. Unless the fingers are very long, do not cut the finger off at the joint of the hand. Remove the finger by cutting down into the palm of the hand so that you get a long, uniform width finger. Use a finger no smaller than 4 inches. Longer is better. Take a paring knife or vegetable peeler and remove the brown skin. Make sure all the skin is off as well as insuring that all the bumps and knots are cut off and smoothed as well. Try not to remove too much meat underneath, as you want to retain as full a finger as possible.
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