clucker1 Posted August 14, 2012 Share Posted August 14, 2012 I have just had a massive piece of ginger delivered from Ocado for Loraine Pascal's trout recipe which she did last night on BBC2 for tonight's dinner for my girl friends. How much fresh ginger do I use to make the equivalent to 1 teaspoon of ginger powder to use in a cake.....any ideas anyone? Thank you! Quote Link to comment Share on other sites More sharing options...
chickencam Posted August 15, 2012 Share Posted August 15, 2012 No idea, sorry, I would have thought that it would be hard to substitute one for the other, because the fresh ginger is quite fibrous and might change the texture of a cake too much, it also gives out quite a bit of moisture when grated. Quote Link to comment Share on other sites More sharing options...
rachel19 Posted August 15, 2012 Share Posted August 15, 2012 If you have too much, stick it in the freezer and just grate off what you need in future Quote Link to comment Share on other sites More sharing options...
clucker1 Posted August 15, 2012 Author Share Posted August 15, 2012 Thank you both for your pears of wisdom. I will stick it in the freezer and use it that way. I weighed it and it is 250g, not bad for £1! Quote Link to comment Share on other sites More sharing options...
