Fresh ginger substitute for ground ginger?

Phronesis

12 years ago

I'm going to be making a gingerbread pudding/self-saucing cake and the recipe calls for ground ginger.

Two questions:

(a) using fresh instead of ground, good idea or bad idea?
(b)if a good idea, how much fresh for a tsp of ground?

thanks!

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Comments (2)

grainlady_ks
12 years ago
This is what it says at the Cook's Thesaurus.

ginger = ground ginger = powdered ginger Notes: Recipes for baked goods often call for ground ginger. Don't confuse this with fresh ginger root, which is used mostly in Asian dishes. Substitutes: crystallized ginger (Substitute 1/2 cup minced crystallized ginger for every 1 teaspoon ground ginger called for in recipe. Rinse sugar off ginger first. This is an excellent substitution in many baked goods.) OR ginger root (Substitute 2 tablespoons grated ginger root for every teaspoon ground ginger called for in recipe. For best results, substitute only half the ground ginger in recipe with fresh ginger.) OR cardamom OR allspice OR cinnamon OR mace OR nutmeg
Personally, I think a 1/2 c. of minced crystalized ginger for 1 t. ground ginger would be WAY too much. \-Grainlady Here is a link that might be useful: [The Cook's Thesaurus \- European Spices](http://www.foodsubs.com/SpiceEur.html)
iris_gal
12 years ago
This is one case where the fresh and the dried are worlds apart. IMO. Martha Stewart has a wonderful Chewy Chocolate Gingerbread Cookie which uses 1 T. grated ginger root and 1 1/4 t. ground ginger to 1 1/2 c. flour. There's a wonderful 'hot bite' to these cookies because of the ginger root. So it should be do-able in your pudding if you want that effect.
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I freeze ginger before peeling it, and I found that it peels more easily after it is frozen. It's also easier to grate and/or slice when frozen, although it does make my fingers cold. Fresh ginger is really preferable to dried ginger in desserts or cookies, especially in pumpkin pie. You have to get used to adjusting the quantities, however. If you don't have sherry, you can preserve ginger in vodka as well. I buy ginger paste in a jar at an Indian or Lebanese market, and it is very cheap and is good for putting into curries. I wouldn't use it in desserts, but it's perfectly good for stir fries and soups. It contains salt and acetic acid, and so you can only use it in recipes where those ingredients are not a problem. You can buy ginger in a tube at your local Japanese market, along with wasabi in a tube. They keep extremely well, but are a lot more expensive than what comes in a jar. Lars Here is a link that might be useful: Oroshi-Shoga, ginger paste in a tube
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I absolutely love ginger, but I wasn't able to post to this before. I also love ginger flowers and have several types of ginger in my yard now. The blue ginger is blooming right now (see link below), but I also have red and white gingers, none of which are edible, but some of the flowers have very nice fragrances that are quite unique. As for edible ginger, I keep a jar of ginger paste (from an Indian market) that I use in soups, marinades, and stir fries, but not desserts. For desserts, I use ginger that I keep in the freezer. I should probably grow edible ginger. I bought ginger snaps at TJ's last week-end (along with some other more decadent cookies), but I think I should have made them myself. They were good but not quite gingery enough. I don't have any dried ginger. Lars Here is a link that might be useful:
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I have to go to work...will try to work on this from there...or when I get home. Nancy
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Fresh ginger substitute for ground ginger?

Comments (2)

grainlady_ks

iris_gal

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