Finely grated ginger amount - fresh vs frozen
Hi,
Many recipes often call for 1 or more TBS of finely grated freshed ginger. Grating fresh ginger can be a long, somewhat messy process on my fine microplane. A commonly known trick to make ginger easier to grate is to first freeze it. The issue is that when frozen, it grates "fluffier". What is the best way to determine the true amount of what you are grating? Is there a standard ratio based on the size of the piece of ginger as to what would equate to 1 TBS finely grated?
Comments
Hi John - I think there are some sources that say a 1-inch piece of ginger would be equal to 1 tablespoon of grated ginger, but that's definitely not a standard. For things like ginger and garlic I find an approximation is fine. If you end up with a little bit more or less of these aromatics I don't think it makes a huge difference in a dish. Hope that helps! Best, Lynn C.