Chowhound Presents: Table Talk with Lidia Bastianich Chef, Author, Owner of Felidia | Ask Your Questions Now ›

Home Cooking

ratio for galanga--powder vs fresh??

Share:

Home Cooking

ratio for galanga--powder vs fresh??

santamonica811 | Feb 28, 2010 01:04 PM

When I cook Indian (and some Thai) dishes, galanga is often called for. Of course, I use fresh, whenever I have it. But I also have the powder, which I keep for emergencies, cooking on the road, etc..

But I have no idea what, for example, 1 tsp of the powder equals in terms of fresh galanga. Anyone used the powder? And if so, what ratio gave you success?

-josh

Want to stay up to date with this post?

Feedback