On Sat, 31 Oct 2009 22:47:32 -0400, "Cheryl" >
wrote:

>
>"Omelet" > wrote in message
>news
>>
>> Overall that sounds really good, except for ginger powder! Dried ginger
>> only belongs in baked goods, imho (Ymmv of course). I've started
>> peeling and pureeing fresh ginger root and freezing it in a flat patty
>> in a ziplock. That way all I have to do is break off a hunk of what I
>> need now and it's ready to go.
>
>I don't tend to agree. Ground ginger does add enough oomph to savory dishes
>in the same way ground nutmeg does. Of course fresh grated is best, but
>ground is the next best.

I use ginger powder in oriental dishes quite often, the trick is to
first rehydrate it in cold water for a few minutes... I do the same
with granulated garlic. When used rehydrated first in a dish no one
can tell the difference. What do you think is used in preparing other
similar items, like mustard, and ketchup. Dehy spices and herbs are
used exclusively in sausages, what do you think flavors billions of
hotdogs... use of dehy is the only way to achieve consistancy. Anyone
who is averse to dehy ingredients had best give up brewski.