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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.
What else can I help you with?
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.
Can you use ground ginger in place of ginger root?
My recipe calls for fresh, chopped ginger, Can I use ground ginger & in what proportion. The recipe calls for 2 tsp. fresh chopped ginger?
How much powdered ginger do you use in place of 2 teaspoon grated fresh ginger?
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
Is ginger powder the same as ground ginger?
I was searching the net for this precise answer - I found your question before I found the answer! Anyway, if you're still looking for an answer I found another website that said a whole nutmeg yield 2 to 3 teaspoons of ground nutmeg.
How much ground nutmeg do you use in place of 1 teaspoon fresh nutmeg?
It should be the same, but the fresh grated will taste better. The fresh will taste stronger, so if you want to get the same taste in your recipe, you have to use less. I'm am searching for an answer to how much less. I love fresh grated nutmeg, but I don't want it to overpower my baked goods.
Is there a substitution i can use in place of candied ginger?
It may be omitted from your recipe or replaced with a pinch of ground ginger. Or make your own by slicing fresh ginger one-eighth inch thick and cooking at a slow simmer in sugar syrup.http://homecooking.about.com/od/dessertrecipes/ht/crystalginger.htm
What is the best way to store fresh ginger to keep it fresh for a longer period of time?
The best way to store fresh ginger and keep it fresh for a longer period of time is to wrap it in a paper towel, place it in a resealable plastic bag, and store it in the vegetable drawer of the refrigerator. This will help prevent moisture loss and keep the ginger fresh for up to three weeks.
Use fresh ginger in a recipe?
My mom gave me this recipe: 2/3 cup raw sugar 2 cups whole wheat pastry flour 1 tsp baking soda 6 tsp ground ginger 1/2 tsp salt 1 stick butter at room temp 1/4 cup molasses 2/3 cup sugar 1/4 cup grated fresh ginger 1 large egg 1-1/2 cups minced crystallized ginger zest of 1 orange or 2 lemons Place the raw sugar in a bowl and set aside. Mix flour, baking soda, ground ginger and salt. Melt butter in a pan; add molasses, sugar, fresh ginger. Then mix in the egg. Add to dry ingredients. Then add crystallized ginger and zest, then stir. For each cookie, take about a tablespoon of dough and roll it in a ball. Flatten a little, then dip it in the raw suger, pressing to coat it. Bake in preheated 350 degree oven on greased or parchment-covered cookie sheets for 8 to 10 minutes.
I don't have ginger what else can I use in place of ginger?
When a recipe calls for ginger and you do not have any, you can substitute another spice like mace in place of the ginger. Nutmeg is another spice that you can use. Replacing the ginger may change the taste of your recipe.
Where is the best place for finding fresh air in a bushfires?
on the ground
How can I preserve the freshness of ginger by converting it from fresh to dried form?
To preserve the freshness of ginger, you can convert it from fresh to dried form by peeling and slicing the ginger, then drying it in a dehydrator or oven at a low temperature until it is completely dried. Store the dried ginger in an airtight container in a cool, dark place to maintain its freshness for a longer period of time.
Can you use ground ginger in place of gingeroot?
yes, use about 1/3rd as much though, as it is more potent.
