How Do You Substitute Dry Ginger For Fresh?
Friday, January 8th, 2010 at
6:33 am
Recipe calls for 2 TB peeled finely grated fresh ginger, all I have is dry ground ginger. How much dry ground ginger will equal the 2 TB fresh?
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It won’t be the same. If you’re baking a bread or dessert it’ll be fine, 1 tbsp dry to 2 tbsp fresh but if it’s anything else, you shouldn’t substitute.
Dry ginger does not taste similar to fresh ginger, so I’m not sure if there’s a point to replacing it. Dry ginger is mostly used as a baking ingredient for things like ginger snaps. I would advise against using it if this is not a baked item.