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
Ginger will certainly help with reducing motion sickness, I personally prefer to use candied ginger, but I like the taste. The capsules and pills will do fine, and in a pinch flat ginger ale will work too.
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.
My recipe calls for fresh, chopped ginger, Can I use ground ginger & in what proportion. The recipe calls for 2 tsp. fresh chopped ginger?
Avoid doing this. The proportions unbalance a recipe when you substitute ground for freshly grated 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.
there is no substitution. If you are using it fir its thickening properties, try a roux, cornstarch or arrowroot
yes, use about 1/3rd as much though, as it is more potent.
It seems like a good idea!
You use substitution when you can solve for one variable in terms of the others. By substituting, you remove one variable from the equation, which can then be solved. Once you solve for one variable, you can use substitution to find the other.
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
You can use ginger ale to brine turkey. You can combine the ginger ale with cold water when you brine the turkey.
Young ginger is used in stir fries, sauces, and with sushi (when pickled). Old ginger has a stronger flavor, so you'd use it in stews and soups.