Use 1/4 teaspoon of ground ginger for each tablespoon of fresh grated ginger as a substitute. If the recipe calls for 1 tablespoon of minced fresh ginger, use 1/2 teaspoon of ground ginger.
Ginger root comes from the rhizome of the ginger plant, a tropical plant commonly cultivated in India. It flavors gingerbread, gingersnaps, pumpkin pie, is served with sushi and adds zest to marinades for meat and fish. It is used fresh, pickled or dried. Fresh ginger can be kept in the freezer and is sliced or grated as needed. Japanese cooks favor pickled ginger. Dried ginger is the most common form used for baking.Learn More
A single tablespoon of fresh ginger root is equal to one-fourth of a teaspoon of dried ginger. Crystallized ginger can also be substituted for fresh ginger once the sugar is washed off, where one-fourth a cup of minced crystallized ginger is equal to a tablespoon of fresh minced ginger.Full Answer >
When substituting applesauce for eggs in a recipe, use 1/3 cup of applesauce for each egg. Alternately, 1/4 cup of applesauce plus 1 teaspoon of baking soda is effective as well.Full Answer >
A single clove of garlic is equal to 1/2 teaspoon of minced garlic, which is the same as 1 teaspoon of chopped garlic. If the cook only has dry garlic, she should use 1/8 teaspoon of garlic powder or 1/4 teaspoon of granulated garlic.Full Answer >
While it's hard to know exactly because it varies by size, a medium onion minces to about a cup. Depending on the size and how finely the onion is minced, it may yield up to 2 cups.Full Answer >