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Old 04-17-2004, 11:50 AM   #1
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ground ginger vs fresh grated

how much dry ground ginger would equal a teaspoon of fresh grated ginger? (as I don't have ginger roots just lying about)

Thanks!
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Old 04-17-2004, 12:44 PM   #2
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Use 1/4 the amount of ground dry ginger.
If recipe calls for 1 tsp. grated fresh ginger,
use 1/4 tsp. ground ginger.

HTH
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Old 04-17-2004, 02:47 PM   #3
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Joy if you have never used fresh you can store it in the freezer it will last forever.

So much difference between fresh herbs and spices.
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Old 04-17-2004, 08:15 PM   #4
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Ditto. No comparison between the two. If a recipe calls for fresh ginger, you will not get the anything close to the same taste with ground ginger. Both have their purpose, but they taste very differently. The difference is similar to putting onion powder in a western omelet instead of onions.

Ginger root is readily available in almost any chain grocery store. It's worth a trip. And it is sold by the pound, so you can break off a very inexpensive nodule to try. Looks like a potato, very easy to peel and grate, slice, or chop.
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Old 04-19-2004, 11:24 AM   #5
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Wrap fresh ginger root in plastic wrap, put it in the freezer, and grate a little whenever you need it. Frozen, it grates very easily, and you don't need to peel it first. It's just as fast as ginger powder, and much tastier.
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Old 04-19-2004, 07:14 PM   #6
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Thanks for the suggestions!!! I'll invest in some gingerroot. (In the meantime, my Bombay Curry, was delicious!)

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Old 04-19-2004, 07:59 PM   #7
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Quote:
Originally posted by tiva
Wrap fresh ginger root in plastic wrap, put it in the freezer, and grate a little whenever you need it. Frozen, it grates very easily, and you don't need to peel it first. It's just as fast as ginger powder, and much tastier.
Great tip! Thanks!
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Old 03-06-2014, 06:06 AM   #8
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Ground ginger vs fresh

Wow, thanks for the tips...I'm off to buy my first fresh ginger for that great recipe of cauliflower fried rice....who knew! This is going to be great!
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Old 03-06-2014, 06:26 AM   #9
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A microplane grater is so easy for this. Don't bother peeling the frozen ginger, just grate it until you have as much as you need and toss the rest back in the freezer
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Old 03-07-2014, 02:56 AM   #10
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Originally Posted by Dottie View Post
A microplane grater is so easy for this. Don't bother peeling the frozen ginger, just grate it until you have as much as you need and toss the rest back in the freezer
This is exactly what I use to grate it. I keep a couple of "fingers" of ginger in a zip freezer bag. No special handling at all. We especially love it in crack slaw or any stir fry.
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