ginger substitution

[vbak]

Can you substitute ground ginger for whole ginger? If so, about how much of ground. I am thinking of the pumpkin muffins that have on the post. Thanks Vicky

[emilycat]

Mm. I wouldn't do it. Ground ginger is completely different from fresh ginger -- the former really wouldn't do justice to the dish, and might even make them taste weird. Just my opinion, though.
Would it be too much trouble to go buy some fresh? (I ask as if I'm going to be eating them. ;) )

[funnybone]

From www.foodsubs.com


ginger root = gingerroot = ginger = fresh ginger = geung = khing = shoga

Equivalents: 1/4 cup, sliced = 1 ounce Notes: With its sweet yet pungent flavor, ginger has become a mainstay of many of the world's cuisines. European cooks like to use dried, ground ginger to flavor gingerbread and other baked goods. Asian and Indian cooks prefer their ginger fresh, and they use it in spicy sauces and stir-fries. Ginger not only tastes good, it's also believed to have medicinal properties, and people sometimes use it to soothe their upset stomachs and boost their energy. Ground ginger isn't a good substitute for fresh, but dried whole ginger will work in a pinch, as will the minced or puréed ginger that's sold in jars.
Equivalents: 1 tablespoon fresh = ¼ teaspoon ground Substitutes: green ginger (not as flavorful) OR galangal (More pungent than ginger, but works well in many spicy Asian dishes.) OR crystallized ginger (Substitute 1/4 cup minced crystallized ginger for every tablespoon of minced fresh ginger called for in recipe. Rinse off sugar before using.)

[Leonard]

funnybone - You are too smart!!!! I've been wondering if I could substitute since I read the recipe. Thanks for that great info!!!

[KValley]

Originally posted by vbak
Can you substitute ground ginger for whole ginger? If so, about how much of ground. I am thinking of the pumpkin muffins that have on the post. Thanks Vicky

Vicky,

Are you referring to the Martha Stewart Pumpkin-Ginger Pudding Cakes recipe that tracey67 posted (and which I am CRAZY about)? If so, I would really discourage you from substituting the fresh with ground. You actually simmer the fresh ginger and use the infused liquid, rather than the fresh ginger. I'm not certain how you could do this with ground, or how you could achieve the same flavor. Crystallized ginger would probably work.

If this ISN'T the recipe,I will bow out gracefully and let you proceed!!

Just a though- Julie

[Lynn B]

Just had to say that I am LOL over Emily's post!!! :)

Lynn

[emilycat]

Hee Hee. Thanks Lynn. I try. ;)

[funnybone]

Originally posted by Leonard
funnybone - You are too smart!!!! I've been wondering if I could substitute since I read the recipe. Thanks for that great info!!!

Thanks for the compliment, but I found the info on www.foodsubs.com That site is a wealth of info - I love it!