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Peeled and finely chopped ginger vs. ground

s
stevorino Jan 3, 2013 11:50 AM

So, here's my question: The Asian chicken recipe I have calls for "3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)" but I'd prefer to use ground ginger since it's easier. What would the equivalent amount of ground ginger be for the recipe's recommended amount of finely chopped ginger?

Thanks!

  1. c
    cheesecake17 Jan 3, 2013 12:15 PM

    In my opinion, the two ingredients have different flavors. I usually cut the whole ginger into chunks and smash them, and toss in with whatever I'm cooking. The ginger can be removed but it leaves a nice flavor

    12 Replies
    1. re: cheesecake17
      Bacardi1 Jan 3, 2013 12:16 PM

      I completely agree. Fresh ginger & ground ginger are not interchangeable in any way.

      1. re: Bacardi1
        hill food Jan 3, 2013 12:23 PM

        yup. it's true IMHO and sorry that these are not the answers you wanted.

        1. re: hill food
          a
          AdinaA Jan 3, 2013 01:01 PM

          I concur.

          However, I always have a jar of Christopher Ranch brand minced ginger on hand. It's a pretty good approximation of fresh. It's a pretty good substitue for fresh ginger. Fairway carries it, if you're in the New York area.

          1. re: AdinaA
            d
            DeisCane Jan 3, 2013 01:37 PM

            What Adina said. It's great and it lasts a long time.

            1. re: AdinaA
              s
              susiejane Jan 3, 2013 04:38 PM

              I keep the Dorot frozen ginger cubes in my freezer. Work very well when I do not have fresh.

              1. re: susiejane
                s
                shoelace Jan 4, 2013 12:17 AM

                +1- in westchester, some of the trader joes carry it, i imagine if you have trader joes where ever you are, and you see the dorot garlic, they can get in the ginger as well if you request it

                ftr- i keep in my freezer a supply of dorot ginger, garlic and chilis

                i use fresh in general, but on a crazy friday afternoon when im rushing for shabbos, and shabbos starts at 4, that saved 5 minutes of mincing and peeling is awesome

                1. re: shoelace
                  hill food Jan 4, 2013 02:30 AM

                  I have come to love TJ's Dorot cubes. esp. the basil.

                  1. re: hill food
                    s
                    shoelace Jan 4, 2013 09:44 AM

                    my tjs (there are i think 6 stores in the drivable area but only 1 really follows up on requests) used to only carry the garlic- now i fight with them when im going to want something else and they get them in for me, except, oddly the basil

                    but i dont usually cook with basil, i use it in salads, which would be fresh basil, anyway

                    1. re: shoelace
                      queenscook Jan 4, 2013 01:05 PM

                      My impression is that individual TJs may not have too much control over what they sell. Their pricing structure (the very reasonable prices at all TJs) is likely based on the huge quantities that TJs as a whole gets, because they buy for so many stores. They certainly have no control when a product is not going to be available anymore, so I would imagine they have little to no control over special requests.

                      1. re: queenscook
                        s
                        shoelace Jan 5, 2013 06:26 PM

                        i cant speak to control over products no longer on teh shelves, but i can tell you that i work out in chappaqua and go to TJ on my way home, usually in larchmont, and that they have brought in products for me, specifically other spices of dorot cubes

                        what i was told by my friend who recommended larchmont was that if its shelf stable or will last, theyll chance it and order if theyre already ordering from that specific supplier

                      2. re: shoelace
                        c
                        cheesecake17 Jan 5, 2013 04:13 PM

                        I use the frozen basil in marinades for chicken, seitan, and fish. It's also fantastic mixed with ricotta for lasagna filling or in sautéed zucchini

                        1. re: cheesecake17
                          s
                          shoelace Jan 5, 2013 06:27 PM

                          thats a great idea- the ricotta thing- this week i have 2 persian stews to try, but often do italian after february break and will try it then

        2. chefathome Jan 3, 2013 01:23 PM

          I, too, would have to say they are two completely different things. Not even remotely similar. I use fresh ginger a few times a week at least and find it easy to use. Just grate it on your microplane, grater or ginger grater if you have one if you would prefer not to chop/mince it.

          1. queenscook Jan 3, 2013 02:28 PM

            It will never have that traditional Asian flavor unless you use the fresh stuff.

            1 Reply
            1. re: queenscook
              hill food Jan 3, 2013 03:02 PM

              yeah powdered is fine for cookies and baking etc.

            2. q
              Querencia Jan 3, 2013 03:06 PM

              Fresh ginger experts, I have started making ginger syrup to use in hot tea (it's wonderful in cold weather). Can I understand from these answers that I don't really have to peel the ginger before I chop it and simmer it with sugar and water? OK to leave the peeling on? Won't be bitter or anything?

              6 Replies
              1. re: Querencia
                c
                cheesecake17 Jan 3, 2013 03:10 PM

                I've left the peel on, washed the ginger and cut into thin coins,

                1. re: cheesecake17
                  hill food Jan 3, 2013 03:28 PM

                  yeah you just have to pull the woody bits out, a tea caddy (is that the term for that thing one uses for loose tea leaves?) would work fine. I do that for broth on occasion. although I suppose a bit of cheesecloth would be an acceptable but messy substitute.

                  1. re: hill food
                    c
                    cheesecake17 Jan 3, 2013 04:04 PM

                    We call it a tea egg, but no idea what the real term is

                    1. re: cheesecake17
                      a
                      AdinaA Jan 3, 2013 04:14 PM

                      Its often called a tea ball. A tea caddy is a storage container for loose tea.

                2. re: Querencia
                  h
                  helou Jan 3, 2013 04:09 PM

                  Would you please give us the proportions of ginger, sugar, and water. This sounds great. I'd like to make some for a ginger loving friend of mine.

                  1. re: Querencia
                    m
                    magiesmom Jan 5, 2013 09:29 PM

                    right

                  2. m
                    mojoeater Jan 3, 2013 04:43 PM

                    We love fresh ginger and keep extra ginger root peeled and in the freezer. When we want to add it to a recipe, simply pull out a small grater and grate as much as you want into the dish. Much better than powdered and very easy.

                    1. queenscook Jan 4, 2013 01:12 PM

                      Thought this thread might be of some interest:
                      http://chowhound.chow.com/topics/884530

                      1. ChrisOfStumptown Jan 5, 2013 09:36 PM

                        Grate ginger into mush. Then squeeze ginger with your hand, collecting juice. Substitute juice for grated ginger. Use eyes to determine substitution. Too much ginger won't hurt you.

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