Ginger

[jodee]

If i've got a recipe that calls for a "3cm piece of fresh root ginger, peeled and chopped", can I substitute ground ginger, and how much should I use? (Or would I lose out in the taste, and just go for the real thing?).

bump

It's very unlikely that you can substitute ground ginger; if it's cookies or something like that it'll be not as good but OK, anything else it just won't work right at all, I'm afraid.

Why don't you go and get the real thing. It's soooo much better and it's pretty readily available (used in most ethnic cooking so found in any store that caters to an ethnic population).

By the way, if you have a sore throat (or just want a nice hot drink), pour boiling water over 3 or 4 thin slices of fresh root ginger. Let it steep for a few minutes and drink.

I'll do that, thanks Sofia and CaliforniaGirl. Pure laziness on my part , I'd just done a supermarket shop and forgot to pick some up and I knew I had the ground stuff in the cupboard.