I have a question about the recipe "Tangy Teriyaki Salmon" from Singerinkitchen. Does ground ginger just refer to the dry spice? Or to the pureed jarred ginger?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Ground ginger refers to the dry spice. Happy cooking!
Note that the pureed ginger in a jar (like garlic in a jar) contains preservative chemicals. It is so easy to use the real thing.
Yes, ground ginger is the dry ginger found in your spice aisle.
I have had great success using real ginger and grating it on the grate side of a box grater. As it is fresh, you will need less - but ohhhh, the flavor you get will astound. You can never go wrong using fresh ingredients - including spices and herbs.
Diana B is a trusted home cook.
And I'd add to bigpan's comment that a Japanese ginger grater is a fine thing - you can find them at all price points by just Googling, although a microplane will also do a good job. Prepping fresh ginger with either of these goes very quickly and the flavor of fresh ginger over jarred ginger is a revelation.
The leftovers are even better as breakfast hash.
Julia Turshen's Chorizo Tacos
Crispy vs. Crunchy
Hack Your Produce!
We're Rolling Out the Best