Topic: Blending Garlic/Ginger

[Mikka1]

I know this is basic but.........
Ok I have a small mini grinder (blade type) that's part of a motor with different attachements. It doesn't work very well when blending garlic/ginger.

What do you use please?

I know folks say the bottled stuff is useless but I've used it plenty of times without any bad effects. I just wanted to get it really fine so I could use my own instead of bottled stuff.

*** Any help would be gratefully received, yours truly a bad ginger grinder.  ;D

[Mikka1]

Guess not huh?

I use the Shaan bottled stuff which is aeons away from the regular stuff. It's completely white as garlic should be. Anyway I'll use that.

Cheers.

[Cory Ander]

Mikka,

There are quite a few posts about blending garlic and/or ginger on the forum.

Personally, I use a basic mini blender and blend it (i.e. fresh ginger and/or garlic) in a little water.

I then freeze it in ice in an ice cube tray (1 tbsp or 1 tsp sizes) and transfer the cubes to a sandwich bag to store in the freezer.

I can't tell the difference between doing this from fresh (in the final curry)

Some people prefer to use oil rather than water.

To my mind, either works well (regarding blending) but I think using water lends itself better to subsequent freezing (IF that's what you intend?)

The bottled stuff is, at best, OK, but it has a definite taste of preservatives/stabilisers for my liking

[Mikka1]

Hi CA thanks.
I think its more to do with my blender to be honest. I have 3 and neither does it very well. Are you so sure that Shaan garlic isn't good? I've used it a lot in Italian cooking. I realize fresh is best but once you blended and stored isn't it the same thing?

Not being pedantic I'm just asking really because apart from bottled Ginger being a nightmare to work with the Shaan bottled stuff has been incredible.

Thanks for the info and dinner.  ;D

Mikka,
There are quite a few posts about blending garlic and/or ginger on the forum.
Personally, I use a basic mini blender and blend it (i.e. fresh ginger and/or garlic) in a little water.
I then freeze it in ice in an ice cube tray (1 tbsp or 1 tsp sizes) and transfer the cubes to a sandwich bag to store in the freezer.
I can't tell the difference between doing this from fresh (in the final curry)
Some people prefer to use oil rather than water.
To my mind, either works well (regarding blending) but I think using water lends itself better to subsequent freezing (IF that's what you intend?)
The bottled stuff is, at best, OK, but it has a definite taste of preservatives/stabilisers for my liking

[Cory Ander]

Are you so sure that Shaan garlic isn't good?

No, I'm not saying that, I've never used that particular brand Mikka

I realize fresh is best but once you blended and stored isn't it the same thing?

Not at all....bottled stuff contains all sorts of chemical additives. 

the Shaan bottled stuff has been incredible

I'm not against using bottled stuff Mikka.  I sometimes use it just to get a different taste.  I'd think that some BIRs are likely to be using it too.

[joshallen2k]

I use bottled when I don't have any fresh.

I try to use fresh grated garlic, and fresh grated ginger.

-- Josh

[976bar]

I use bottled when I don't have any fresh.

I try to use fresh grated garlic, and fresh grated ginger.

-- Josh

Me too

[parker21]

hi mikka try crushed frozen garlic and ginger , it has no preservatives or salt it is just as it says on the box it is made by Taj stores and you get 400g !!of garlic or ginger for 1.40gbp and it is just fresh frozen garlic and ginger nothing else and would like save you a million years trying to peel the little cloves to get this much. when you open the box it is frozen in small rectangular pieces perfect to pop out what you need no mess no fuss, once it has thawed you can then blend with water or oil and "bobs your uncle"
hope this helps
regards
gary

[JerryM]

i use a very cheap blender for everything.

i find because it's not that powerfull there has to be some liquid or water present to get it to start blending. on relatively hard ingredients ie i grate it 1st with a cheese grater (ginger) or cut it up more finely (onion).

i also swear by the ashoka method of pre cooking the paste.http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0;topicseen

[Ramirez]

These are very good for blending small quantities - ideal for garlic/ginger purees.

http://www.amazon.co.uk/Kenwood-CH180-Mini-Chopper-300W/dp/B0000C6WPC/ref=sr_1_1?ie=UTF8&s=kitchen&qid=1260097655&sr=8-1