Ginger????
Wednesday, November 11th, 2009 at
6:33 am
I have a recipe that calls for 1/2 teaspoon of minced ginger. Can i use ground ginger instead beacuse i dont want to have to buy ginger im only going to use one time. How much ground ginger would i need?
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Yes but use 1/4 teaspoon – dry spices are more potent.
Id say go for it. The taste should be the same the texture may be slightly different but in the end its the taste that matters
I don’t see why not — start with 1/8 tsp and taste – ground ginger tends to be pretty strong if fresh.
You can use the groung ginger but I’d go with a 1/4 tsp.It’s stronger than the fresh.
You could use ground ginger, but depending on what you’re making, it might turn out completely different. I would buy the small chunk of fresh ginger you can find, mince up what you need, place the rest in a zip top bag, then place that bag in another and freeze it. It should keep that way for 6 months to a year.
yeah sure you can use ground ginger, just use a little less, but don’t worry about it too much, 1/2 a teaspoon already isn’t that much, you won’t hurt anything. the general rule is to use less of a ground spice than a fresh spice.
1/8 teaspoon (0.2g) dried ginger replaces 1 tablespoon (6g) fresh grated ginger.
You will be fine with a half teaspoon of ground ginger. It is not that strong. But, I do reccommend buying the fresh stuff. It is a bit spicier, and for a 1-inch piece it will cost you about 10-20 cents, and you can get it at most large grocery stores.