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Substituing Ground Ginger for Fresh?

I'm going to make up a Turley CUrry with aome of my leftovers. I've never made this recipe before. It calls for a 1 inch piece of ginger to be processed with 3 cloves garlic and 2 jalapenos. I don't have fresh ginger---could I use some ground? If so, how much?

TIA

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  1. I wouldnt do it, groud ginger is a whole different beast. You dont get the heat or aroma that comes w/the fresh. Cant think of any substitutes tho..

    1. ground will give a different flavour from fresh, absolutely completely and utterly. That being said, I'd do it. My dad can't eat fresh ginger so I often make this substitution (or omit the ginger all together) it does give a different flavour but it doesn't bother me, it's just different rather than 'bad'!

      1. this won't help you today, but for next time, keep a leg of ginger in the freezer. It lasts forever so it'll always be there when you need it. Frozen is easier to grate too. Doesn't affect the taste.

        1. I find frozen a nightmare to grate as it is just SO hard, any tips? Also, do you peel before freezing? Clearly no good for dad but when I buy fresh there's always too much of it!

          2 Replies
          1. re: ali patts

            in my business we regularly freeze ginger. we don't grate it. we either freeze it whole or chopped(both ways, wrapped in saran.) whole, we find it VERY easy to peel and slice and chop just the amount we need and then return it to the frzr.

            1. re: ali patts

              one of those microplaners makes short work of the frozen ginger. Nah, I don't bother peeling it first, hasn't killed me yet ;-)

            2. Microplane grater! They can be pricy but I have found that the extra sharp grater makes a world of difference, even if I an grating something soft.

              1 Reply
              1. re: sweetie

                I'll give it another try - maybe it was a one (three) off!