What would you like to do?
The recipe calls for 1 inch piece fresh ginger can you substitute ground ginger and how much?
About 1% is raw ginger root. Nearer to 2% in ground ginger
Ground ginger can NOT be substituted for crystallized ginger--that is something quite different. Otherwise, you are fairly safe to use ground, minced, and grated ginger interc…hangeably unless the ginger is being used for garnish purposes (sushi, for instance). The thing to remember is that ground ginger is exponentially more potent than fresh ginger. Ultimately it comes down to a matter of personal taste, but I rarely use more than a few pinches of the ground stuff.
Ginger (Fresh) 1 tablespoon, grated or chopped equals a 1-inch piece
you could but they kinda taste different in flavor.
Fresh ginger has so many uses. I grate it (peeled) and combine it with minced garlic and chopped onion in a frying pan as a base for Indian spiced dishes that also include tur…meric, cumin, coriander, etc. With garlic and scallions (green onions), it makes good seasoning for stir-fried veg or chicken, plus soy sauce. You can make a tea out of it for a cold or nausea. Or use it to make spiced black tea (chai), along with cardamom seeds, cinnamon, and cloves.
Dry is always more potent, as long as your spices are not old. If you have "fresh" dry ginger, 1 teaspoon would be the right amount to substitute for 2 tablespoons of fresh gi…nger. Since ginger is something that loses its potency in dry form very quickly, the best possible answer to this question is "to taste."
Use orange mamalade and add about 1/8 of a teaspoon of powdered ginger to each tablespoonful (once mixed do the taste test to be sure that this is the correct amount. Some pe…ople like more ginger). Happy cooking, Marcy. But, seriously, why substitute ginger marmalade for anything? If you truly dislike ginger, use any other marmalade. If you can't find Ginger Marmalade and don't like oranges, you can add 1tsp per 1C Apricot preserves as well (I'm trying to approximate the "heat" of a good ginger marmalade -- the 1tsp may be too much or too little for you). You can also finely mince 2-3Tbsp or fresh, peeled ginger per cup of apricot preserves (or orange marmalade) and heat over low heat until the perserves or marmalade melts, then let it rest over very low heat, below a simmer for 30 min in order to let the flavors blend. Cjonb 17:59, 2 Jun 2008 (UTC) Or, to keep it really simply but amazingly flavorful - I'm assuming you're cooking a savory dish here - just halve a chunk of fresh ginger vertically (no need to peel) and stir it in with other spices once the onions are almost cooked, along with a pinch of sugar. Let it cook with the onions for a while and discard it when the sauce or soup is nearly cooked and the ginger has done its job. Couldn't be easier. You could put in a whole chili, which will enhance the flavor of the ginger, and discard that when you feell your sauce has sufficient warmth or, even, heat. Of course, if you're cooking a cake or dessert, and like the flavor of ginger, just use powdered ginger sparingly: next time you cook the recipe you might decide to use more, or less. A note here; if you want ginger marmalade and your local stores don't stock it, it's very easy to buy online and keeps forever, as do all jams (preserves) which is why they were invented. You'll find yourself spreading it on toast before you know it. The link for ginger marmalade, below, can be navigated to a full list of products, click on Products; they ship worldwide.
How much ground ginger not powdered ginger do you use in place of one and a half teaspoons of fresh grated ginger?
Avoid doing this. The proportions unbalance a recipe when you substitute ground for freshly grated ginger.
1 tablespoon ginger root the same as 1 tablespoon of ginger paste
Gingerroot (1 Tbsp. minced) 1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger
I would just use the same amount because ginger paste is basically really finely miced ginger. Maybe cut down a slight amount if your not a huge fan of ginger.
Sources vary. One source says 1 tbsp fresh equals 1/4 tsp ground, another says 1 tbsp fresh equals 1/8 tsp ground (half as much!). So I translate them to either 1/12 tsp of gr…ound or even less (because there are three teaspoons in a tablespoon). How about a few shakes from the jar? That's what I do when the recipe says one teaspoon freshly ground and it hasn't ruined anything yet.
1/4 teaspoon of ginger (dry powder) to 1 Tablespoon of fresh ginger you grate.
Depending on where you are and which store you go to, the average cost would be about $2.99. It could be more or less depending on where you live, but for the most part it wou…ld be around this amount. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The ginger root can be bought fresh at your grocer. It has a short life for freshness. It comes in a variety of piece-sizes. If you are not sure you will like it, ask your produce manager for the smallest piece he has. It runs about $2.99 per measure, could be by quarter pound or ounce weight. Just ask your grocer. I find I can use what I need, then i can chop it like fresh garlic and freeze it or simply slice it and freeze it. It does mold quickly. Hence, most recipes for baking asking for the ginger in powdered state.
Answer Depends on the recipe. Ginger has a distinct flavour and nothing will taste similar. If you are talking a gingerbread or ginger cookie recipe I woul…d just add more of the cinnamon, cloves, allspice, mace or nutmeg that also go into those types of foods. If you are talking hot ginger or fresh ginger you might be able to get away with adding some paprika or pepper seeds or pepper extracts for the heat and some nutmeg for the sweetness. If you are talking the pickled ginger you eat with sushi, I can't help you. I have a question for you though, why would you want to leave it out?
Yes, but you will not use the same amount listed the recipe. It'd be like using shredded Parmesan instead of grated Parmesan. When ground, it takes up less space, so you will …need to use more minced ginger. I'm not positive about the conversion, but it's usually something like 1Tbsp equals 1tsp for minced to ground conversions.
1 inch of ginger grated will produce about 4 teaspoons.