I noticed that many recipes that call for ginger explicitly call for peeled ginger.
When I use ginger I don't bother to peel it. As it is almost always minced fine the tiny bits of papery peel are almost undetectable.
Is there some reason that I should start peeling my ginger? Are there some dishes that are better served by using ginger that has been peeled?
Ginger is knobbier than a potato. Is there a better way to peel them than to just take a vegetable peeler to it?
FWIW- The recipe that provoked this question can be found here.