Is there something I can substitute for this ingredient? What is the flavor profile the black-eyed peas recipe is trying to create by using it? Any help is greatly appreciated.
Hmm. Not sure what you mean by preserved ginger. I have candied ginger and pickled ginger, as well as a frozen ginger root for slicing and grating. Ginger has such a distinct flavor. It would be hard to swap it out. Fresh sliced gingerroot? Powdered ginger, which has a totally different taste?
I love fresh ginger and haven't used preserved ginger. I'll suggest you use an amount of less of fresh, grated ginger. Perhaps 2 tablespoons, or more if you like ginger.
My basis is that 1/4 cup (per the recipes) is = to US 4 tablespoons, and I surmise that preserved ginger is less potent.
I make my own crystallized ginger. I doubt the crystallized ginger would be any kind of substitute. It is nothing like fresh, and not usable IMO except in baking breads, cookies or desserts. (Or munching, which is why I make mine.)
IMO powdered ginger has no application except in baking. (Cookies, cakes, etc. IMO totally useless in savory recipes.)
Is there something I can substitute for this ingredient? What is the flavor profile the black-eyed peas recipe is trying to create by using it? Any help is greatly appreciated.