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Ginger (Fresh) 1 tablespoon, grated or chopped equals a 1-inch piece
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 interchangeably 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.
A one inch piece of fresh, grated ginger (generally yielding 1 tablespoon) equals approximately 1/8 teaspoon ground (dried) ginger. Source: http://www.evitamins.com/healthnotes.asp?ContentID=3602003
Avoid doing this. The proportions unbalance a recipe when you substitute ground for freshly grated ginger.
There are 6 teaspoons in one ounce of grated ginger.
It is a spice
4.5 per tablespoon
1 inch of ginger grated will produce about 4 teaspoons.
84 grams.
When all else fails, go to "Joy of Cooking" --see "equivalents and or substitutions, and I quote: 1 Tsp raw ginger = 1/8 tsp pwd. This info is usually on the spice container, but I use a less expensive brand and it does not have the info. cmg
I believe it consists of:Pecan Gremolata mixture:3/4 cup pecans1/4 cup grated Parmesan cheese (about 1 ounce)1/4 cup finely chopped fresh parsley or you can use cilantro2 tablespoons fresh lemon juice, divided1 tablespoon finely grated lemon peel1 small garlic clove, minced
One grated cup is bigger. 1 cup = 16 tbsp 1 tbsp = 0.06 cup