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Food for Thought Friday: eliminate this annoying task from your cooking
 

Hello!

Iā€™m feeling sentimental today, so I wanted to take a moment to thank you for reading this newsletter. It really means so much to me that you open my emails week after week. Truly itā€™s an honor to connect with you this way. So, from the bottom of my heart, thank you!!

Iā€™m not sure if Iā€™ve told you this explicitly before, though you may have picked up on it if youā€™ve been reading for a whileā€¦ Either way, I want to explain something about my cooking style; that's true about me in all of life, and especially in the kitchenā€¦

I love efficiency. And I HATE anything being wasted, including time.

When Iā€™m creating a new dish or adapting someone elseā€™s recipe, my FAVORITE thing to do is ELIMINATE something. Eliminate a tool, eliminate a dish, eliminate an ingredient, eliminate a step - oh man, those are the edits that get me excited!

So today Iā€™m coming in hot with a ELIMINATION TIP. It may seem like a tiny change, but if you add up all the minutes youā€™d save doing this, Iā€™d say it could have a big impact on your cooking. Here it is:

Stop peeling fresh ginger.

The skin seems perfectly fine and edible in my opinionā€¦ why do we take it off?!

Have you ever spotted a piece of ginger skin in your food and said "UGH I canā€™t eat that"?! Iā€™m guessing not, maybe because it wasnā€™t there, but if it was, I bet you never noticed it.

Ginger is most often chopped or minced into small pieces, and itā€™s one of those ingredients that generally blends in to whatever youā€™re cooking.

Also - ginger skin is nowadays pretty thin, and a huge pain in the butt to remove if youā€™re doing so. I really donā€™t know why so many recipes insist on taking it off.

I stopped removing ginger skins a couple years ago, and I havenā€™t looked back!

Now - when Iā€™m using fresh ginger - if there are knobby or old or bad-looking parts, I do remove those quickly with a knife. And if the skin looks dirty, I may scrub or wash it, or just cut off the dirty part. If I was using ginger that had a terribly thick skin, maybe in that case Iā€™d decide to remove it. But for the most part, I donā€™t remove thin, clean (usually organic) ginger skin anymore.

If youā€™ve been peeling your ginger skins your whole life, this may seem like a crazy change. Habits and traditions die hard, but when we question themā€¦ sometimes we find a better way!

What do you think?! Wanna stop peeling ginger with me?

Iā€™d love to hear any and all opinions if you feel so inclined to reply :)

Happy time-saving Friday!

Love,
Jess

All photos are taken by me and recipes written by me, unless otherwise noted.

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Hi, I'm Jess! I help health-conscious, busy people transform their cooking from chore to lifestyle through intuitive cooking, which I teach through online classes, free content, coaching and more. This is my newsletter, Food for Thought Fridays, where I share highly actionable tips and inspiration to help you cook more intuitively (which makes cooking feel easier and SO much more fun!). Once a month, I share a recipe that's really worth making, and I only share those with my email subscribers. Sometimes the text above may include affiliate links, meaning (at no additional cost to you) I get a commission if you click through and make a purchase. This helps me to continue to share free content, so I would love it if you buy through my link! Thank you for supporting Garlic Press Jess!

    I currently work + live on land that is the unceded territory of the Ramaytush Ohlone. And I can't wait to eat at Cafe Ohlone! Check out this article about them.


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