By Libbie Summers
Assisted by Candace Brower
I couldn’t tell you how much ginger I wasted over the years peeling it with a knife. I’d start out with a big beautiful bulb and then murder it. Then, while speaking at an event for CookNScribble last week in Los Angeles I watched chef Kian Lam Kho peel ginger THIS WAY in no time and leaving a whole beautiful bulb when he was done. I fell in love with Kian and adored his food. If you haven’t already, you MUST purchase his award-winning book, Phoenix Claws and Jade Trees.
This little video is proof that there’s always something to learn.
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