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"
Can
I substitute ground ginger for crystallized ginger in
a muffin recipe?
"
Is
it possible to substitute ground ginger for crystallized
ginger in a muffin recipe?
—Submitted by Barbara
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Dear Barbara,
Yes, your idea is quite possible, but what about using
both in your muffin recipe?
Ginger is available in several different forms—fresh,
ground, candied in syrup, and crystallized. Though candied
ginger in syrup and crystallized ginger are technically
condiments, they also work beautifully in many recipes.
Ginger has become one of Sue's favorite spices, not just
for its flavor and aroma but also because combining different
forms of ginger creates some real flavor sensations.
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If
you line up all these forms of ginger and taste them
just on their own, you can't help but notice how each
method of preserving highlights different flavor components.
Some emphasize its pungency; others its spiciness. Ginger
itself also varies according to the origin of the rhizomes
(underground stems), the stage at which the rhizomes
are harvested, and the conditions under which the ginger
is grown. All these factors can affect its pungency,
flavor, and aroma. But they also make working with ginger
quite intriguing. There's an added benefit, too. Those
of us who enjoy working with ginger believe that combining
different forms in a recipe allows us to capture the
fullness and richness of its flavor components more
completely.
Because many recipes don't combine gingers, however,
sometimes it's a matter of trial and error as to how
much of each to use. The information we have on substitutions
varies, from 1 tablespoon of grated fresh ginger for
each 1/8 teaspoon of ground ginger to 1 teaspoon of
minced fresh ginger for each 1/2 teaspoon of ground
ginger. Other authorities suggest a 1-inch piece of
fresh ginger is the equivalent to 1 1/4 teaspoons of
ground or 1 tablespoon crystallized ginger. Quite a
variation!
So have fun experimenting! We'll bet you end up with
some excellent muffins. And perhaps those of you who
experiment with ginger could add your suggestions
on ginger substitutions to the "Tips and Tricks"
discussion group. Or how about posting your favorite
dish or baked product that includes more than one kind
of ginger in the recipe section? Many of us who enjoy
ginger welcome your input.
Cheers!
Anne and Sue
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