Comments on: Ginger????

By: chris w

chris w — Wed, 11 Nov 2009 06:33:29 +0000

Yes but use 1/4 teaspoon – dry spices are more potent.

By: iheartwa

iheartwa — Wed, 11 Nov 2009 06:33:29 +0000

Id say go for it. The taste should be the same the texture may be slightly different but in the end its the taste that matters

By: GP

GP — Wed, 11 Nov 2009 06:33:29 +0000

I don’t see why not — start with 1/8 tsp and taste – ground ginger tends to be pretty strong if fresh.

By: sonnyboy

sonnyboy — Wed, 11 Nov 2009 06:33:29 +0000

You can use the groung ginger but I’d go with a 1/4 tsp.It’s stronger than the fresh.

By: grizzly_

grizzly_ — Wed, 11 Nov 2009 06:33:29 +0000

You could use ground ginger, but depending on what you’re making, it might turn out completely different. I would buy the small chunk of fresh ginger you can find, mince up what you need, place the rest in a zip top bag, then place that bag in another and freeze it. It should keep that way for 6 months to a year.

By: JD

JD — Wed, 11 Nov 2009 06:33:29 +0000

yeah sure you can use ground ginger, just use a little less, but don’t worry about it too much, 1/2 a teaspoon already isn’t that much, you won’t hurt anything. the general rule is to use less of a ground spice than a fresh spice.

By: Terence

Terence — Wed, 11 Nov 2009 06:33:29 +0000

1/8 teaspoon (0.2g) dried ginger replaces 1 tablespoon (6g) fresh grated ginger.