Fresh versus dried for cooking - Ginger - Food Questions, Safety & Cooking Problems

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Fresh versus dried for cooking

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Merlin
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Posted: Wed Jul 20th, 2005 06:34 am

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What is the equivalent of minced ginger ( in a jar) to fresh ginger or shouldn't I use substitutes. I am trying to make ginger beef. Thanks.

bessnfloyd
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Posted: Wed Jul 20th, 2005 06:35 am

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I assume- maybe incorrectly- you mean ginger in syrup in a jar. I use it that way all the time, in fact, I make my own, put some in a small jar and freeze the rest in a zipper freezer bag to keep it really fresh. It affects the flavor very little. See Candied Chopped Ginger in Syrup.

Bottled ginger can be used just like fresh chopped ginger in the same quantities. If the dish can use a little sweetness, add it with the syrup. Otherwise, rinse the syrup off in a fine colander and use just the ginger. If you do it this way, you may wish to add a little extra ginger as some of the flavor is in the syrup.

I always keep the syrup for pork or chicken dishes, but for beef I believe I would rinse off the sweetness.

If you are referring to dried, ground ginger, I wouldn't even attempt it. The flavor is completely different. If you wish to try it anyway, use 1/8th teaspoon of dried ground ginger in place of each tablespoon of chopped ginger.

If it turns out great, would you like to share your recipe?

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Audrey Roush
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Posted: Wed Jul 20th, 2005 06:52 am

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I recently found a recipe for cranberry orange biscotti. One of the ingredients is crystallized ginger. What is the benefit of using crystallized ginger versus dried ginger. If I can substitute it for dried ginger, how much would I use if recipe calls for 1/3 cup crystallized ginger. Thank you.

bessnfloyd
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Posted: Wed Jul 20th, 2005 06:53 am

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If a recipe called for dried ginger, I might, maybe, depending on the recipe, substitute crystallized. But for a recipe that calls for crystallized ginger, dried just isn't going to get it. Not for the flavor, nor the texture. You can grate or finely shred some fresh ginger root, heat it with a spoonful of water and a couple of sugar for a few minutes on low heat, and get away with that. Otherwise, find another recipe. Would you like to share your biscotti recipe, by the way?

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