While figging is a fairly easy technique to master, some care is necessary and proper preparation is required. Ginger, in its natural state, is sold as a "hand", so called because it somewhat resembles one. The protuberances from the hand are called fingers. Buy the largest hand you can find and keep it in a cool dry place until you are ready to use it. When ready for figging, cut off a finger of ginger. Unless the fingers are very long, do not cut the finger off at the joint of the hand. Remove the finger by cutting down into the palm of the hand so that you get a long, uniform width finger, preferably a finger no smaller than 4 inches, but longer is better. Take a paring knife or vegetable peeler and remove the brown skin. Make sure all the skin is off as well as insuring that all the bumps and knots are cut off and smoothed as well. Try not to remove too much meat underneath, as you want to retain as full a finger as possible. With the paring knife, about two-thirds of the way down the root carve a concavity around the finger. This will act as a retention device. You can rinse with water and get to figging, or for a much more intense burn put another finger of ginger and your scraps into a juicer and soak the prepared finger in ginger juice for up to a day, the longer the finger soaks, the more intense the burn.
- Theory and Practice of Figging with diagrams
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