CurryQueen, Help! Can I use stem ginger in place of fresh?

HappyIdiotTalk

Just making a curry sauce as per the 1kg of onions ect... And have found that my fresh ginger is inedible. Can I use stem ginger instead or replace it with something else?

Also approximately how many garlic cloves make 50g? My leccy scales are broke and my cheapo manual ones are hard to gauge at low weights.

TIA

HappyIdiotTalk

EEck, I've used a whole bulb garlic so far. And if scales are to be believed I need to add another whole bulb, does that sound right?

pudding06

Yes its a fair bit!!!

I font know about the stem ginger though - is it sweet? someone else might be able to help here.

or try the online curry club https://www.crO.co.uk

you may find the answers there. I havent seen anything of curry queen on here since about feb but her recipes are excellent.

Pudds

thriftlady_2

I think stem ginger is candied so don't use it;) I think ground ginger would be a better substitute.

Curry Queen hasn't been around for months so I don't think she'll be reading.

HappyIdiotTalk

OK not used stem ginger, I'll just buy some fresh and add it when I make the actual curry. Tonights one will have to do without.

I've not added anymore garlic as I bottled out. Its blending away now (I've got laptop in the kitchen) and smells really garlicy. Dont mind though as I really like garlic so will eat it however garlicy it ends up.

tawnyowls

Stem ginger is preserved in sugar syrup so would taste rather icky in a curry. It's worth either grating lots of ginger or buying a jar of ginger and then freezing spoonfuls in water in an ice-cube tray so you don't run out. You can also buy ginger-infused oil, or make your own.

Jake'sGran

HappyIdiotTalk wrote:

Just making a curry sauce as per the 1kg of onions ect... And have found that my fresh ginger is inedible. Can I use stem ginger instead or replace it with something else?

Also approximately how many garlic cloves make 50g? My leccy scales are broke and my cheapo manual ones are hard to gauge at low weights.

TIA

My stem ginger is sweet, very sweet. But you can wash the syrup off but it seems a bit expensive for a curry. Can't you use dried ginger? I usually
have all three in as it is so... good for you. I made a sticky ginger cake last week and I noticed my son picking little bits out of his mouth. It was the fresh ginger as I had grated it into the mix. Smashing cake though.

Ruby_Pudding

thriftlady wrote:

Curry Queen hasn't been around for months so I don't think she'll be reading.

Yeah I noticed that - do you know why she stopped posting?

HappyIdiotTalk

Jake'sGran wrote:

My stem ginger is sweet, very sweet. But you can wash the syrup off but it seems a bit expensive for a curry. Can't you use dried ginger? I usually
have all three in as it is so... good for you. I made a sticky ginger cake last week and I noticed my son picking little bits out of his mouth. It was the fresh ginger as I had grated it into the mix. Smashing cake though.

I usually have fresh ginger in too, dont have any dried though. The problem is the fresh that I have in is older than I thought and its gone all manky and horrible. I'll buy some more and add it to the curry as I cook, but tonights will have to do without.

thriftlady_2

For future reference, you can freeze fresh root ginger. I cut it up into nodules and peel it. Store it in a plastic tub/bag. You can then grate it from frozen

Ticklemouse

At my local asian supermarket, I can buy frozen grated ginger. It's not any more expensive than buying fresh and as each block weighs about 55-60 gms (frozen, so allows for a bit of ice) I just add one block per kilo of onions. Worth bearing in mind if you don't get through enough fresh garlic.