Subbing ginger paste for fresh?
Really? I assumed a 1/1 ratio would work if a recipe that called for grated ginger, but it seems like that might be a bit much when substituting a whole piece of ginger that is whacked with the side of knife and added to a broth. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude