No amount of dried ginger equates to any amount of fresh finger; they have two completely different flavors and they will never behave the same in any recipe. Powdered ginger has a deeper, smokier, spicier flavor we know from gingerbread, gingersnap cookies, etc... Fresh ginger is sharp, bright, slightly lemony and even biting.
Don't attempt an exchange, no matter what anyone tells you. It won't work.
Since dried herbs and spice are more pungent than fresh a good rule of thumb is to double the amounts of fresh.
one teaspoon
1 teaspoon
2 teaspoons
Ginger root conversion is 1 TBS of sliced ginger root equals 1/8 teaspoon of powder ginger root. A TBS equals 3 teaspoons. So converting 1 tsp of sliced ginger root into powder equals 1/3 the amount of the 1 TBS conversion. Which is a very small number 0.0416666666. That's why the answer is so hard to find. I would go with less than a pinch of ginger powder, unless you really like ginger.
1/2 c plus 1 tbs
Fresh pasta can be made without eggs, or you can substitute 1 Tbs. oil and 2 Tbs. water for each egg.
6
Nick at Nite and TBS
That is approximately 1.2 tbs
10ml equals one tablespoon
1 tbs
Ingredients1 Lemon2 1/2 Tsp Grated Fresh GingerSalt and Pepper 5 Tbs Oil6 Cups Watercress Leaves1 Egg15 1/2 ounces Canned Salmon1 Scallion Chopped2 Tbs Chopped Fresh Parsley1 1/2 Cups Dry Bread Crumbs (+3 Tablespoons)Squeeze 1 1/2 Tbs juice from lemon into small jar. Add 1/2 tsp ginger, 3/4 tsp salt, 1/4 tsp pepper. Shake until salt dissolves. Add 3 Tbs oil, shake to combine. Remove tough stems from watercress; divide leaves among 4 plates.In large bowl, beat egg. Drain salmon, add to egg with remaining ginger, scallion, parsley, 1/2 cup bread crumbs, 1/2 tsp salt and 1/4 tsp pepper. Mix well and shape into 8 patties. In large non-stick frying pan, heat remaining oil over medium heat. Coat patties with remaining crumbs and cook until golden brown on both sides, 3 to 5 minutes.
1 stick of butter equals 8 Tbs. or 24 tsp.; 8 tbs. equals 1/2 cup; 5 1/3 Tbs. equals 1/3 cup; 4 sticks of butter equal 1 pound or 2 cups.
10 Tbs butter equals to 150g/5 oz...
You can use nearly the same ratio to substitute for most herbs. 3 to 1. You want one third the amount of dried as the amount of fresh that is called for. That would be approximately 1 teaspoon of dried to one tablespoon of fresh. However, it also depends on how fresh your dried herbs are. Fresher dried herbs will have a stronger flavor and you may be able to use less. Older dried herbs will have a weaker flavor and may require more.