Does anyone know what the proper substitution amount of fresh ginger
(grated on micro plane) for powdered? Also, have any of you used some
molasses and white sugar when a recipe called for brown sugar? How
did that work out? I'm making a marinade that I have made just about
forever -- see below and was wondering about doing some substitutions.

Teriyaki marinade
1/3 cup soy sauce
1 tablespoon wine vinegar
2 tablespoons sugar
1 tablespoon dark brown sugar
1 & 1/2 tsp powdered ginger
1 clove garlic crushed
Janet US

On Thu, 08 Mar 2012 11:11:20 -0700, Janet Bostwick
> wrote:

>
> Does anyone know what the proper substitution amount of fresh ginger
> (grated on micro plane) for powdered? Also, have any of you used some
> molasses and white sugar when a recipe called for brown sugar? How
> did that work out? I'm making a marinade that I have made just about
> forever -- see below and was wondering about doing some substitutions.
>
> Teriyaki marinade
> 1/3 cup soy sauce
> 1 tablespoon wine vinegar
> 2 tablespoons sugar
> 1 tablespoon dark brown sugar
> 1 & 1/2 tsp powdered ginger
> 1 clove garlic crushed
> Janet US

Fresh ginger is much more appropriate in a recipe like that one and
you won't kill yourself if you taste for flavor. I'd use up to a
tablespoon of fresh, but you could start with an equal amount of fresh
and increase it depending on how much you want to taste the ginger.
I'd also substitute 1T molasses for that brown sugar.

--
Food is an important part of a balanced diet.

On 3/8/2012 1:11 PM, Janet Bostwick wrote:
>
> Does anyone know what the proper substitution amount of fresh ginger
> (grated on micro plane) for powdered? Also, have any of you used some
> molasses and white sugar when a recipe called for brown sugar? How
> did that work out? I'm making a marinade that I have made just about
> forever -- see below and was wondering about doing some substitutions.
>
> Teriyaki marinade
> 1/3 cup soy sauce
> 1 tablespoon wine vinegar
> 2 tablespoons sugar
> 1 tablespoon dark brown sugar
> 1& 1/2 tsp powdered ginger
> 1 clove garlic crushed
> Janet US

Both fresh and powdered ginger have their uses but neither really can
replace the other but I'll bet fresh ginger would work well in your
marinade. I'd guess a couple of tablespoons.

--
Jim Silverton

Extraneous "not" in Reply To.

On Mar 8, 10:11*am, Janet Bostwick > wrote:
> Does anyone know what the proper substitution amount of fresh ginger
> (grated on micro plane) for powdered? *Also, have any of you used some
> molasses and white sugar when a recipe called for brown sugar? *How
> did that work out? *I'm making a marinade that I have made just about
> forever -- see below and was wondering about doing some substitutions.
>
> Teriyaki marinade
> 1/3 cup soy sauce
> 1 tablespoon wine vinegar
> 2 tablespoons sugar
> 1 tablespoon dark brown sugar
> 1 & 1/2 tsp powdered ginger
> 1 clove garlic crushed


For that volume of liquid I would start by peeling and grating an inch
of root first, and then tasting the marinade to see if it needs more,
because the amount of "punch" imparted by any piece of ginger will
vary. (I like more ginger than my wife does, so you may want to poll
your family.) Same with the molasses -- in my experience molasses has
to be added very judiciously because the flavor tends to overpower
everything else.

On Thu, 08 Mar 2012 11:05:44 -0800, sf > wrote:

>On Thu, 08 Mar 2012 11:11:20 -0700, Janet Bostwick
> wrote:
>
>>
>> Does anyone know what the proper substitution amount of fresh ginger
>> (grated on micro plane) for powdered? Also, have any of you used some
>> molasses and white sugar when a recipe called for brown sugar? How
>> did that work out? I'm making a marinade that I have made just about
>> forever -- see below and was wondering about doing some substitutions.
>>
>> Teriyaki marinade
>> 1/3 cup soy sauce
>> 1 tablespoon wine vinegar
>> 2 tablespoons sugar
>> 1 tablespoon dark brown sugar
>> 1 & 1/2 tsp powdered ginger
>> 1 clove garlic crushed
>> Janet US
>
>Fresh ginger is much more appropriate in a recipe like that one and
>you won't kill yourself if you taste for flavor. I'd use up to a
>tablespoon of fresh, but you could start with an equal amount of fresh
>and increase it depending on how much you want to taste the ginger.
>I'd also substitute 1T molasses for that brown sugar.

Thank you. You reinforced my inclination -- and, actually it tastes
really good that way. I got this recipe from my MIL as a new bride
back long, long ago. I love the flavor it gives to a nice hunk of
beef but I think the fresh ginger will add more sparkle.
Janet US

On Thu, 08 Mar 2012 11:11:20 -0700, Janet Bostwick
> wrote:

>
>Does anyone know what the proper substitution amount of fresh ginger
>(grated on micro plane) for powdered? Also, have any of you used some
>molasses and white sugar when a recipe called for brown sugar? How
>did that work out? I'm making a marinade that I have made just about
>forever -- see below and was wondering about doing some substitutions.
>
>Teriyaki marinade
>1/3 cup soy sauce
>1 tablespoon wine vinegar
>2 tablespoons sugar
>1 tablespoon dark brown sugar
>1 & 1/2 tsp powdered ginger
>1 clove garlic crushed
>Janet US

Ginger is one of those flavoring ingredients one uses "to taste",
especially for something like a marinade. I don't think I've ever
measured any ingredients for a marinade, so long as there's enough to
cover whatever is being marinated. However you can substitute 3 Tbls
of light brown sugar for 2 Tbls sugar and 1 Tbls dark brown sugar. You
can also use honey instead, I would typically use orange marmalade.
Unless you're going to start a business of selling marinades and need
consistancy it's really inane to actually measure ingredients for any
marinade for a home cook... use what you got an dhow much *feels*
right. It's difficult to accurately substitute powdered ginger for
fresh because once prepared powdered gets stronger over time just like
mustard powder... I'd probably eyeball half the amount of powdered as
fresh. Btw, ginger mustard is very good with fish and poultry. I
usually add some powdered ginger when I prepare hot oriental mustard.

On Thu, 08 Mar 2012 12:12:54 -0700, Janet Bostwick
> wrote:

> On Thu, 08 Mar 2012 11:05:44 -0800, sf > wrote:
>
> >On Thu, 08 Mar 2012 11:11:20 -0700, Janet Bostwick
> > wrote:
> >
> >>
> >> Does anyone know what the proper substitution amount of fresh ginger
> >> (grated on micro plane) for powdered? Also, have any of you used some
> >> molasses and white sugar when a recipe called for brown sugar? How
> >> did that work out? I'm making a marinade that I have made just about
> >> forever -- see below and was wondering about doing some substitutions.
> >>
> >> Teriyaki marinade
> >> 1/3 cup soy sauce
> >> 1 tablespoon wine vinegar
> >> 2 tablespoons sugar
> >> 1 tablespoon dark brown sugar
> >> 1 & 1/2 tsp powdered ginger
> >> 1 clove garlic crushed
> >> Janet US
> >
> >Fresh ginger is much more appropriate in a recipe like that one and
> >you won't kill yourself if you taste for flavor. I'd use up to a
> >tablespoon of fresh, but you could start with an equal amount of fresh
> >and increase it depending on how much you want to taste the ginger.
> >I'd also substitute 1T molasses for that brown sugar.
>
> Thank you. You reinforced my inclination -- and, actually it tastes
> really good that way. I got this recipe from my MIL as a new bride
> back long, long ago. I love the flavor it gives to a nice hunk of
> beef but I think the fresh ginger will add more sparkle.
> Janet US

YW! Try marinating chicken parts or pork ribs in it too.

--
Food is an important part of a balanced diet.

Janet Bostwick wrote:

>Does anyone know what the proper substitution amount of fresh ginger
>(grated on micro plane) for powdered? Also, have any of you used some
>molasses and white sugar when a recipe called for brown sugar? How
>did that work out? I'm making a marinade that I have made just about
>forever -- see below and was wondering about doing some substitutions.
>
>Teriyaki marinade
>1/3 cup soy sauce
>1 tablespoon wine vinegar
>2 tablespoons sugar
>1 tablespoon dark brown sugar
>1 & 1/2 tsp powdered ginger
>1 clove garlic crushed

To use fresh ginger, I'd use double the amount of dried.

And as for sugar, I thought the definition of brown sugar is white
sugar + molasses. The only real use I have for brown sugar is
streusel, where you don't mix it enough to blend the molasses
properly. To simplify, the rule of thumb I've used is 1 cup brown
sugar = 1 cup white sugar + 1 tsp molasses.

On Mar 8, 11:12*am, Janet Bostwick > wrote:
> On Thu, 08 Mar 2012 11:05:44 -0800, sf > wrote:
> >On Thu, 08 Mar 2012 11:11:20 -0700, Janet Bostwick
> > wrote:
>
> >> Does anyone know what the proper substitution amount of fresh ginger
> >> (grated on micro plane) for powdered? *Also, have any of you used some
> >> molasses and white sugar when a recipe called for brown sugar? *How
> >> did that work out? *I'm making a marinade that I have made just about
> >> forever -- see below and was wondering about doing some substitutions.
>
> >> Teriyaki marinade
> >> 1/3 cup soy sauce
> >> 1 tablespoon wine vinegar
> >> 2 tablespoons sugar
> >> 1 tablespoon dark brown sugar
> >> 1 & 1/2 tsp powdered ginger
> >> 1 clove garlic crushed
> >> Janet US
>
> >Fresh ginger is much more appropriate in a recipe like that one and
> >you won't kill yourself if you taste for flavor. *I'd use up to a
> >tablespoon of fresh, but you could start with an equal amount of fresh
> >and increase it depending on how much you want to taste the ginger.
> >I'd also substitute 1T molasses for that brown sugar.
>
> Thank you. *You reinforced my inclination -- and, actually it tastes
> really good that way. *I got this recipe from my MIL as a new bride
> back long, long ago. *I love the flavor it gives to a nice hunk of
> beef but I think the fresh ginger will add more sparkle.

Realize though, that a tablespoon of brown sugar contains nothing like
the tablespoon of molasses that sf would have you substitute for it. I
would add molasses drop by drop.

On Thu, 8 Mar 2012 11:28:59 -0800 (PST), spamtrap1888
> wrote:

>On Mar 8, 11:12*am, Janet Bostwick > wrote:
>> On Thu, 08 Mar 2012 11:05:44 -0800, sf > wrote:
>> >On Thu, 08 Mar 2012 11:11:20 -0700, Janet Bostwick
>> > wrote:
>>
>> >> Does anyone know what the proper substitution amount of fresh ginger
>> >> (grated on micro plane) for powdered? *Also, have any of you used some
>> >> molasses and white sugar when a recipe called for brown sugar? *How
>> >> did that work out? *I'm making a marinade that I have made just about
>> >> forever -- see below and was wondering about doing some substitutions.
>>
>> >> Teriyaki marinade
>> >> 1/3 cup soy sauce
>> >> 1 tablespoon wine vinegar
>> >> 2 tablespoons sugar
>> >> 1 tablespoon dark brown sugar
>> >> 1 & 1/2 tsp powdered ginger
>> >> 1 clove garlic crushed
>> >> Janet US
>>
>> >Fresh ginger is much more appropriate in a recipe like that one and
>> >you won't kill yourself if you taste for flavor. *I'd use up to a
>> >tablespoon of fresh, but you could start with an equal amount of fresh
>> >and increase it depending on how much you want to taste the ginger.
>> >I'd also substitute 1T molasses for that brown sugar.
>>
>> Thank you. *You reinforced my inclination -- and, actually it tastes
>> really good that way. *I got this recipe from my MIL as a new bride
>> back long, long ago. *I love the flavor it gives to a nice hunk of
>> beef but I think the fresh ginger will add more sparkle.
>
>Realize though, that a tablespoon of brown sugar contains nothing like
>the tablespoon of molasses that sf would have you substitute for it. I
>would add molasses drop by drop.

I understand. She also recommended tasting as you go. I had done
that. Doing so kept the molasses from predominating
Janet US

On Thu, 08 Mar 2012 11:19:31 -0800, sf > wrote:

snip
>> Janet US
>
>YW! Try marinating chicken parts or pork ribs in it too.

I never thought of using it on pork. good idea. I'll try it.
Janet US

On Thu, 08 Mar 2012 14:15:40 -0500, Brooklyn1 <Gravesend1> wrote:
snip. Btw, ginger mustard is very good with fish and poultry.
I

>usually add some powdered ginger when I prepare hot oriental mustard.

What a good idea! I have never heard of ginger mustard. Thanks
Janet US

On Thu, 08 Mar 2012 14:22:58 -0500, George M. Middius
> wrote:

>Janet Bostwick wrote:
>
>>Does anyone know what the proper substitution amount of fresh ginger
>>(grated on micro plane) for powdered? Also, have any of you used some
>>molasses and white sugar when a recipe called for brown sugar? How
>>did that work out? I'm making a marinade that I have made just about
>>forever -- see below and was wondering about doing some substitutions.
>>
>>Teriyaki marinade
>>1/3 cup soy sauce
>>1 tablespoon wine vinegar
>>2 tablespoons sugar
>>1 tablespoon dark brown sugar
>>1 & 1/2 tsp powdered ginger
>>1 clove garlic crushed
>
>To use fresh ginger, I'd use double the amount of dried.
>
>And as for sugar, I thought the definition of brown sugar is white
>sugar + molasses. The only real use I have for brown sugar is
>streusel, where you don't mix it enough to blend the molasses
>properly. To simplify, the rule of thumb I've used is 1 cup brown
>sugar = 1 cup white sugar + 1 tsp molasses.
>

You are correct that brown sugar is white plus molasses. This is a
very old recipe -- before home cooks knew that. I've just been making
it the same old way for ever without thinking much about it. Today I
had time to think and change the recipe. Old dogs and new tricks you
know. ;o)
Janet US

On 2012-03-08, Brooklyn1 <Gravesend1> wrote:

> fresh because once prepared powdered gets stronger over time just like
> mustard powder...

I disagree.

I've never tasted a ginger pwdr that's even remotely close to fresh
ginger in tang/piquancy. It's been my experience it starts degrading
immediately and becomes useless dreck after a few months. Strangely,
I have some homemade (not by me) candied ginger that is amazingly
strong, but it doesn't seem to leach any of its tangy good gingeryness
out into the dish. Not sure what's happening --or not happening--
there. Still experimenting.

nb


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On Thu, 8 Mar 2012 11:28:59 -0800 (PST), spamtrap1888
> wrote:

> Realize though, that a tablespoon of brown sugar contains nothing like
> the tablespoon of molasses that sf would have you substitute for it. I
> would add molasses drop by drop.

I don't have the same aversion that you have to molasses... but I use
unsulphured, so maybe that's why.

--
Food is an important part of a balanced diet.

On 8 Mar 2012 20:19:41 GMT, notbob > wrote:

> On 2012-03-08, Brooklyn1 <Gravesend1> wrote:
>
> > fresh because once prepared powdered gets stronger over time just like
> > mustard powder...
>
> I disagree.
>
> I've never tasted a ginger pwdr that's even remotely close to fresh
> ginger in tang/piquancy. It's been my experience it starts degrading
> immediately and becomes useless dreck after a few months. Strangely,
> I have some homemade (not by me) candied ginger that is amazingly
> strong, but it doesn't seem to leach any of its tangy good gingeryness
> out into the dish. Not sure what's happening --or not happening--
> there. Still experimenting.
>
Remember, he thinks mustard powder gets stronger over time too.

--
Food is an important part of a balanced diet.

Janet Bostwick wrote:
>
> You are correct that brown sugar is white plus molasses. This is a
> very old recipe -- before home cooks knew that.

Go back even farther and brown was usually as pure as common sugar got.
To this day I can go to a Hispanic market and find cones of cane sugar
that are brown. They came that way from the farm not made by
recombining purified sugar plus molasses.

On Thu, 8 Mar 2012 20:59:36 +0000 (UTC), Doug Freyburger
> wrote:

>Janet Bostwick wrote:
>>
>> You are correct that brown sugar is white plus molasses. This is a
>> very old recipe -- before home cooks knew that.
>
>Go back even farther and brown was usually as pure as common sugar got.
>To this day I can go to a Hispanic market and find cones of cane sugar
>that are brown. They came that way from the farm not made by
>recombining purified sugar plus molasses.

I can get the cones here in the bulk bins, but I've never tried them.
Do you use them for something specific?
Janet US

On 8 Mar 2012 20:19:41 GMT, notbob > wrote:

>On 2012-03-08, Brooklyn1 <Gravesend1> wrote:
>
>> fresh because once prepared powdered gets stronger over time just like
>> mustard powder...
>
>I disagree.
>
>I've never tasted a ginger pwdr that's even remotely close to fresh
>ginger in tang/piquancy. It's been my experience it starts degrading
>immediately and becomes useless dreck after a few months. Strangely,
>I have some homemade (not by me) candied ginger that is amazingly
>strong, but it doesn't seem to leach any of its tangy good gingeryness
>out into the dish. Not sure what's happening --or not happening--
>there. Still experimenting.
>
>nb

You're obviously buying stale crap. Try Penzeys powdered ginger and
store it properly. Dried ginger is very hard and difficult to
grind... many companys that sell spices buy theirs already ground and
they buy several years supply to get a low price, so what you are
buying is too old. Ground spices have a rather short shelf life. I
buy powdered ginger in an amount I can use up in about a year (4
ounces) and I keep it in the freezer. Penzeys powdered ginger always
arrives smelling very potent, it's obviously fresh ground.

Janet Bostwick wrote:
>Doug Freyburger > wrote:
>>Janet Bostwick wrote:
>
>>> You are correct that brown sugar is white plus molasses. This is a
>>> very old recipe -- before home cooks knew that.
>
>>Go back even farther and brown was usually as pure as common sugar got.
>>To this day I can go to a Hispanic market and find cones of cane sugar
>>that are brown. They came that way from the farm not made by
>>recombining purified sugar plus molasses.
>
> I can get the cones here in the bulk bins, but I've never tried them.
> Do you use them for something specific?

Anything that brown sugar would go in. The brown sugar cones of
incompletely refined cane sugar from Hispanic markets are the
original form of brown sugar. Mixing completely refined white sugar
with molasses is a "modern" immitation of that original form. Where
modern in this context is now 2-3 generations.

I like that the brown cones are smaller than a box of C&H brown sugar.

I like that the brown cones are already solid so I don't have to worry
about hardened - I know in advance I'll have to whack it with a hammer
to get it into powdered form. "Like" is a bit of an exaggeration. It
eliminates a known source of frustration.

I like that they are products of small farms and small companies. Think
global, act local.

Most of all with the brown ones there's enough of the original cane left
that it has a slight but definate flavor from the cane. I can tell with
a taste that it's not HFCS (or beet sugar). Try it side by side with
the molasses form and the difference is obvious. Try it separated by
days, probably not.

On Fri, 9 Mar 2012 16:05:25 +0000 (UTC), Doug Freyburger
> wrote:

>Janet Bostwick wrote:
>>Doug Freyburger > wrote:
>>>Janet Bostwick wrote:
>>
>>>> You are correct that brown sugar is white plus molasses. This is a
>>>> very old recipe -- before home cooks knew that.
>>
>>>Go back even farther and brown was usually as pure as common sugar got.
>>>To this day I can go to a Hispanic market and find cones of cane sugar
>>>that are brown. They came that way from the farm not made by
>>>recombining purified sugar plus molasses.
>>
>> I can get the cones here in the bulk bins, but I've never tried them.
>> Do you use them for something specific?
>
>Anything that brown sugar would go in. The brown sugar cones of
>incompletely refined cane sugar from Hispanic markets are the
>original form of brown sugar. Mixing completely refined white sugar
>with molasses is a "modern" immitation of that original form. Where
>modern in this context is now 2-3 generations.
>
>I like that the brown cones are smaller than a box of C&H brown sugar.
>
>I like that the brown cones are already solid so I don't have to worry
>about hardened - I know in advance I'll have to whack it with a hammer
>to get it into powdered form. "Like" is a bit of an exaggeration. It
>eliminates a known source of frustration.
>
>I like that they are products of small farms and small companies. Think
>global, act local.
>
>Most of all with the brown ones there's enough of the original cane left
>that it has a slight but definate flavor from the cane. I can tell with
>a taste that it's not HFCS (or beet sugar). Try it side by side with
>the molasses form and the difference is obvious. Try it separated by
>days, probably not.

O.k., I'll give it a try. thanks
Janet US

On 2012-03-08, Brooklyn1 <Gravesend1> wrote:

> ounces) and I keep it in the freezer. Penzeys powdered ginger always
> arrives smelling very potent, it's obviously fresh ground.

I'll give 'em a try.

nb

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On 3/8/2012 8:11 AM, Janet Bostwick wrote:
>
> Does anyone know what the proper substitution amount of fresh ginger
> (grated on micro plane) for powdered? Also, have any of you used some
> molasses and white sugar when a recipe called for brown sugar? How
> did that work out? I'm making a marinade that I have made just about
> forever -- see below and was wondering about doing some substitutions.
>
> Teriyaki marinade
> 1/3 cup soy sauce
> 1 tablespoon wine vinegar
> 2 tablespoons sugar
> 1 tablespoon dark brown sugar
> 1& 1/2 tsp powdered ginger
> 1 clove garlic crushed
> Janet US

1.5 tsp seems like a lot of ginger but my idea of teriyaki sauce
probably differs from yours. Your best bet is to add fresh ginger to
taste. In fact, add everything to taste. The first thing the experienced
teriyaki sauce maker will do is add sugar to soy sauce and taste the mix
until it's the right proportions. We never measure. :-)

My suggestion is that you add a small amount of mustard and sesame oil.
Do not add too much mustard - you don't want it to be obvious that
there's mustard in the sauce.

I have tried a mix of molasses and white sugar back in the 70s but was
totally unconvinced.