It's NOT ginger. Let's start with that.For one, it's absurdly tough to cut even with the CC's fancy French chef's knife. Two, it has a vaguely citrusy aroma, and sweet perfumy taste, and just the hint of a bite. Nobody has ever referred to ginger as "sweet".
Substitution is largely useless. In soups, the dried stuff does quite fine actually but in the more complex dishes, you need the real deal. If you do grab hold of it, use it to make some of the stored complex pastes (recipes to follow) which actually freeze really well.
2 comments:
I like using the potato peeler to slice thin strips for both ginger and galagal. Much easier than using a knife...
However, most recipes call for large cuts lightly crushed.
And the texture of the pastes would be totally wrong too if you cut it too fine. There would be no "stringy" strands to hold it all together.
There's a logic to the demands of the recipe, and you can't just get away from it that easily.
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