chave982
Senior Cook
- Joined
- Feb 15, 2007
- Messages
- 246
If a recipe calls for 3 slices of fresh ginger root, but I only have ground ginger, how much should I use?
Robo410 said: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.
Why not do both? I do - I've had the same jar in the fridge for more years than I remember, I just add more ginger and sherry as neededoneoffour said:Say Bknox the sherry did well for the ginger but did you taste what the ginger did to the sherry? Might be interesting to do an infusion of sherry rather than save the ginger.