— Mitch Miglis

I leave the skin on, uh, those two ingredients for, uh, all of my cooking. Probably the only time I might remove the skin is if visually, uh, it was desirable to do so. So if I was making a special meal for someone, uh, or, you know, special meal at, at a certain time of the year, and I wanted to sort of up my game, uh, in terms of the visual presentation, then I might, uh, you know, peel the product. But otherwise, you know, if ever in doubt, put it in your mouth, that's what I always tell my students and just taste the food. And in this case, I think you'll find that the skin of ginger and turmeric, um, doesn't provide an offensive flavor. Uh, it might be a little dry, a little papery, you know, there might be some textural differences to it, but think about then how you process the product. If you're grating it on a microplane, then you're not gonna notice that skin at all. If you're going to simmer it, you know, in a, in a curry or a soup or a stew, uh, then it's gonna soften up and you're probably not gonna notice it. Um, but if you're going to be putting that into a vinegarette for a, a salad presentation, then you might notice it. Alright? So, um, you know, approach it from that sort of, um, um, position right of, you know, what, uh, the end result really is gonna translate to for the diner.