I have a recipe that calls for fresh ginger but only have dry will it work?

Yes it will. It won't have quite the same zing, but use 1/2 as much as you would have used with fresh. It'll be just fine.

Ive never substituted dry for fresh.

You can keep a ginger root in your freezer and when a recipe calls for it grate what you need and let it sit at room temperature. It works great and keeps fresh for a long time.

Yes it will work but if you're using dried young ginger you will need to use at least 3/4 more than the amount of what you're suppose to use and if you're using dried old ginger, you 'll need just as much but still you need to soak them in hot water and include the water later in your recipe. This is becoz young ginger are less spicy than old ginger. To know if your dried ginger is young or old one, try pulling them and if it pull out easily than its young and if you get this kind of stringy effect then that's old ginger. You can also differentiate them by colours. Light yellow or lighter brown is the young one and if its darker yellow or darker brown that's the old one alright.

Good luck with your recipe and i hope i did help you with your problem.Cheers and happy cooking!

Yes its the same you just might need a little more because fresh ginger is more potent.

Yes it will. When I don't have fresh I use a little more though.

Yes, it should work. It depends on the recipe.

Helpful link about this:

http://www.ochef.com/774.htm

Best wishes!

Sure u can....just use less 'cuz it is stronger

yes.