Can Ground Ginger Substitute Fresh in Satay Pasta Salad?

[Intrepid_Chef]

And REALLY want to try the Satay pasta salad!

I saw in the cooks tips that we could use "fresh ginger root." I am wondering if I can't just use GROUND GINGER and if so ... how much?

 

[leftymac]

And REALLY want to try the Satay pasta salad!

I saw in the cooks tips that we could use "fresh ginger root." I am wondering if I can't just use GROUND GINGER and if so ... how much?

To me, ground ginger doesn't taste the same as fresh ginger, so I wouldn't substitute it. Plus, fresh ginger is like fifty cents at the grocery store, so I say just go buy that!

 

[chefann]

When you buy ginger at the grocery store, you can also snap off a smaller piece from the large ones in the bin, so you don't even have to buy the big one. Just pay for the small amount that you actually need.

 

[LeslieSGI]

Two ways to keep your ginger root fresh: slice thinly and place in a small jar (or prep bowl) with dry sherry (wine section) to cover and refrigerate; use as needed. I have kept it like this for months. Another way, place the whole ginger root in a a zipper freezer bag and throw in the freezer. You can just grate it frozen and unpeeled using the Micro Plane adjustable grater. ​

 

[kam]

I freeze my ginger root and just grate off what I need. (Not sure how long it is good to keep frozen, though).

 

[ChefBeckyD]

Have to chime in and say that I agree - there is a world of difference between ginger powder and fresh ginger! With the microplane, it is so easy to work with fresh ginger...or if you need just a small amount, I peel it, and press it through the garlic press! I sell a lot of garlic presses with that tip!

 

[JAE]

Do you peel the ginger before grating it? I find it hard to peel.

 

[chefann]

Yes, you do need to peel it. If you're having problems peeling it, use the serrated peeler.

 

[ChefBeckyD]

Do you peel the ginger before grating it? I find it hard to peel.

Good Morning JAE!

I peel mine with a paring knife - it works for me....but you don't have to peel.

 

[chefann]

hmm... I always peel mine. I just don't want any of that nasty peel in my recipe.

 

[BethCooks4U]

I always peel mine and have found that using either the vegetable peeler or the serrated peeler works great! I used to do it with a paring knife but felt like I was wasting too much of the ginger - and always feared I would cut myself in the process - that's just me though. lol

I use the microplane to grate it but the garlic press also works great!

 

[Intrepid_Chef]

Only thing I'm questioning is that if the asian seasoning consists of powdered ginger and other ingredients, then what would be the difference?I also don't want to buy a whole thing of cayenne pepper ... I guess I could use some fresh ground black pepper in a pinch ...