Peeling, mincing, and grating ginger
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The easiest way to peel this gnarly rhizome is with a spoon. Use the tip of the spoon and scrape towards you, and you'll find the peel coming right off, with a minimum of waste. Less "French" is cutting the coins, smashing the coins with the flat of your knife, and chopping until you have a fine mince. Grating ginger on a Microplane gives a more intense flavor, but you can also use a porcelain ginger grater.
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