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Old 07-26-2007, 10:53 AM   #1
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Question about ginger

If a recipe calls for 3 slices of fresh ginger root, but I only have ground ginger, how much should I use?

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Old 07-26-2007, 11:42 AM   #2
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I think it depends on what you are making.

IMO they are not always directly substitutable.
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Old 07-26-2007, 11:42 AM   #3
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I always heard that 1 Tablespoon of fresh is about equal
to 1 teaspoon of ground.
Or 1 inch of ginger root is about 1 1/4 teaspoons.

I'd probably use 1/2 teaspoon or so instead of 3 slices,
depending on the other ingredients.
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Old 07-26-2007, 11:44 AM   #4
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None. The flavor isn't remotely close, so IMO there's no reason to add ground ginger.
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Old 07-26-2007, 11:55 AM   #5
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if you are truly stuck you can add a tsp (level) but really you should go to the store and by a ginger root. It is easy to peal, keeps in the fridge a good while and is great in marinades, stir fries etc. etc.
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Old 07-26-2007, 11:59 AM   #6
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Quote:
Originally Posted by Robo410
if you are truly stuck you can add a tsp (level) but really you should go to the store and by a ginger root. It is easy to peal, keeps in the fridge a good while and is great in marinades, stir fries etc. etc.
Excellent point. I keep my fresh ginger in a glass jar of sherry in the fridge and it keeps forever, or until I need to buy more :-) You can also use the ginger-flavored sherry in various recipes.
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Old 07-26-2007, 12:00 PM   #7
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I agree with the ground ginger comment unless you have a really fresh source. Normally ground ginger looses most of its potency in fairly short order. I also agree that if you have quality fresh ground ginger that a teaspoon may be a close equivalent.

To keep fresh ginger on hand what I do is, buy some fresh ginger. Scrap the skin off of it. Cut it into thick slices and place it in a jar and fill it with sherry. Put a lid on it and place it in the fridge. I like the flavor and the essential oils that make ginger what it is are kept in tact. Or at least more so than using ground ginger you have had for a while. I have also soaked it in Port but I think I like Port more in a short glass more than in my ginger.

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Old 07-26-2007, 12:08 PM   #8
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You can also buy chopped ginger in a jar. I've used it several times, and thought it was pretty good. I've also substituted the powdered stuff, and been satisfied with that too.
We recently ate at an Asian restaurant, and there was fresh chopped ginger in my chicken dish. I agree that the flavor is much more intense, but I'm not sure that I like it all that well.
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Old 07-26-2007, 12:12 PM   #9
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I buy fresh, peel it and break it up into smaller pieces then freeze it. I can use a microplane to grats some while it's frozen or defrost a small piece.
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Old 07-26-2007, 02:46 PM   #10
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Just get the fresh one like everyone else said. Also, like GotGarlic said, the flavor is not even remotely close. Don't get the pre-bottled variety either. Like pre-bottled garlic, the flavor is different and you will not get the same results as with fresh ginger.
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