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Thread: Substituting Ground Ginger for Fresh Minced Ginger

  1. #1
    Join Date
    Jun 2000
    Location
    Dallas, Texas, USA
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    Substituting Ground Ginger for Fresh Minced Ginger

    I am wanting to substitute ground ginger for fresh minced ginger in an Indian chicken dish... I'm sure it would be better with the fresh, but I won't have time to go to the store. The recipe calls for 2 TBSP fresh...any thoughts/suggestions on making the substitution? Thanks!

  2. #2
    Join Date
    Jan 2001
    Location
    San Ramon, CA
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    12,858
    From 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.)

    So...you need 1/2 tsp ground if my math is right
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  3. #3
    Join Date
    Jun 2000
    Location
    Dallas, Texas, USA
    Posts
    272
    Thanks, that helps!

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