If you've ever read a recipe, you're somewhat familiar with the idea of dried herbs and fresh herbs. Depending on the cook, he'll use them interchangeably, swapping one for the other when the fresh or dried isn't available. Most of the time, it really doesn't matter, especially when you understand the ratios. But, when it comes to ginger, it's quite debatable if you can play with substitution.
Significance
As far as cooking and baking go, the fresh versus dried debate in regard to ginger is an important one. Just imagine using fresh ginger in some of your more traditional recipes for the gingerbread cookie or ginger snap. It really wouldn't taste all that traditional. Yet, the same can be said for the dried version. Many of the recipes that call for fresh ginger wouldn't be the same dish with its dried substitute, adding a fairly different zest to stir fries or sauteed noodles. But between the two, fresh ginger can be used in a wider array of dishes than dried. Dried ginger is far more restrictive.
Size
Though many people strongly believe that dried ginger should never be used in place of fresh ginger (and vice versa), there is a simple ratio you can use for the substitution. If a recipe calls for 1 tablespoon of fresh ginger, use only 1/8 teaspoon in its place.
Time Frame
There is a benefit to dried ginger that the fresh variation can't match. Dried ginger lasts a great deal longer than fresh ginger. Dried ginger can keep a year or longer in your cupboard; fresh ginger may last only a few weeks. To make sure you get the most out of fresh, wrap it in plastic and keep it in the fridge for 3 weeks or in your freezer for 6 months.
Identification
If you plan on using fresh ginger in a dish, you should keep in mind that selecting the right "root" is just as important as the recipe itself. Ginger should be smooth, firm to the touch and tan in color. Smell it before placing it in your cart. It should smell fairly spicy and is a good indication of its quality. Older ginger may be limp, discolored and moldy.
The best dried ginger is ground organic. You can find these variations in specialty spice shops. Organic ginger does not go through the irradiation process, like most nonorganic herbs and spices.
Function
When it comes to fresh ginger versus dried ginger, it really all depends on the dish. If it calls for fresh, use fresh. If it calls for dried, use dried. It's that simple. Surprisingly, the two have very different tastes.
Tags: fresh ginger, fresh ginger, dried ginger, dried ginger, using fresh, using fresh ginger
