Hi guys,
I cook a lot of asian foods and have to say that fresh turmeric is criminally underrated. It's aroma is so delicious and complex that the dried stuff really puts it to shame imho. Think dried garlic or dried basil compared to fresh produce - huge difference.
But the thing is that this stuff is stickier than anything I have ever encountered. It attach to the smallest impurity in a surface and I haven't found a way to remove it except with abrasives.
Especially if you cut it as a cross-section, there will be some build-up on your blade that is virtually impossible to remove if you let it get dry. So that's my strategy now: clean it away immediately after cutting the turmeric in order to remove as much as you can and ideally cut everything else afterwards to remove some more.
Is there any special trick to deal with this?
I can post some pics soon if there is interest.
I cook a lot of asian foods and have to say that fresh turmeric is criminally underrated. It's aroma is so delicious and complex that the dried stuff really puts it to shame imho. Think dried garlic or dried basil compared to fresh produce - huge difference.
But the thing is that this stuff is stickier than anything I have ever encountered. It attach to the smallest impurity in a surface and I haven't found a way to remove it except with abrasives.
Especially if you cut it as a cross-section, there will be some build-up on your blade that is virtually impossible to remove if you let it get dry. So that's my strategy now: clean it away immediately after cutting the turmeric in order to remove as much as you can and ideally cut everything else afterwards to remove some more.
Is there any special trick to deal with this?
I can post some pics soon if there is interest.