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Subbing ginger paste for fresh?

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ButterYum Jul 12, 2013 08:10 AM

I have a recipe that calls for a 2-inch piece of crushed (smashed) ginger, but all I have in the house is ginger paste in a tube. Has anyone actually subbed the paste for a piece of crushed fresh ginger, and if so, how much do you think I should use?

  1. greygarious Jul 12, 2013 10:13 AM

    FWIW, I don't use ginger all that often. So rather than putting a little container into the freezer and forgetting to use it, I buy a container of pickled ginger slices (the stuff served with sushi) and transfer it to a glass jar. It keeps in the refrigerator forever. When a recipe calls for ginger, I mince a few slices or mash them through a garlic press. The little bit of vinegar and sugar adds a slight sweet/sour zip but it's such a small amount that other ingredient amounts don't require adjusting.

    1. h
      Hobbert Jul 12, 2013 08:14 AM

      I use it all the time in dishes where the ginger will be cooked. It's a one for one substitution. Personally, I use more but I really like ginger :)

      6 Replies
      1. re: Hobbert
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        ButterYum Jul 12, 2013 08:20 AM

        Really? I assumed a 1/1 ratio would work if a recipe called for grated ginger, but it seems like that might be a bit much when substituting a whole piece of ginger that is whacked with the side of knife and added to a broth.

        1. re: ButterYum
          h
          Hobbert Jul 12, 2013 08:24 AM

          Ah, when you said crushed, I assumed you meant crushed into tiny bits not left whole. Are you going to take the piece of ginger out at some point? Because the paste clearly won't work then. If you're going to leave it in, yeah I'd do a 1/1 substitution. Ginger's pretty forgiving. I'd just eyeball it. Depends on how much you like ginger, though.

          1. re: Hobbert
            b
            ButterYum Jul 12, 2013 08:32 AM

            Yes, the ginger would be removed normally, but I can't get to the store before I need to cook so I think I'll experiment a bit with the paste. Thanks for your advice!!

            1. re: ButterYum
              b
              ButterYum Jul 12, 2013 09:43 AM

              FYI - I used about 1 teaspoon of ginger paste and the dish turned out perfect.

              1. re: ButterYum
                h
                Hobbert Jul 12, 2013 09:43 AM

                Awesome!

              2. re: ButterYum
                h
                Hobbert Jul 12, 2013 09:43 AM

                Maybe you could squirt some in a coffee filter and tie it up with a bit of string. Never tried it but it might work. Good luck!

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