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On Mon, 23 Dec 2019 08:39:43 -0500, wrote:

>On Mon, 23 Dec 2019 04:48:27 -0000 (UTC), Jinx the Minx
> wrote:
>
> wrote:
>>> On Sat, 21 Dec 2019 18:16:36 -0500, Dave Smith
>>> > wrote:
>>>
>>>> I bought a small chunk of ginger root and a couple other things in the
>>>> grocery store a few days ago. I didn't get a bag. I tossed the items on
>>>> the car seat and thought I took them all into the house. It was really
>>>> cold over night and the next morning I found my ginger root. I took it
>>>> into the house and put it in the fruit bowl. This morning I was getting
>>>> a banana out of the fruit bowl and discovered that my ginger had gone
>>>> all mushy. I probably should have stuck it in the freezer and grated it
>>>> as needed.
>>>
>>>
>>> if you have an airfryer that will go to a low enough temp to dehydrate
>>> then you can simply dehydrate it and turn it into a ginger powder.
>>
>>Except ginger powder isn’t always the best substitute for fresh grated
>>ginger.
>
>I use both, powdered works better for baked goods, blends more evenly
>with dry ingredients and batters. I use fresh in cooked dishes but
>powdered works just as well in soups/stews. Essentially I use both
>because fresh is not always available where I shop and also I don't
>always feel like grating and cleaning the grater for just a small
>amount. I mostly use ginger in chicken soups and Oriental dishes.

what I have found is that when I use it powered with my stir fry and
Chinese dishes I dont have to add it at the start and run the risk of
burning small pieces, I can add it near the end and the flavor is
better spread out and is never burnt

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