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Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: britishcurries on June 27, 2020, 05:16 PM

Title: Garlic ginger paste
Post by: britishcurries on June 27, 2020, 05:16 PM

What is, in your experience, the ideal garlic:ginger ratio for garlic-ginger paste? I've seen 50/50 and 60/40 in favour of garlic, but some users insist using even less ginger is better, if not doing without it entirely.

My other question is, when a recipe calls for 1 TBSP ginger-garlic paste, how many cloves of garlic would that be? Chefs rarely, from what I've seen, use pure garlic and ginger. They usually add water and/or oil to preserve the paste and make it smoother. The issue is 1 TBSP of pressed garlic will be vastly different from 1 TBSP of garlic with oil + water, the latter containing less garlic.

Thanks.

Title: Re: Garlic ginger paste
Post by: Peripatetic Phil on June 27, 2020, 05:25 PM

To be honest, I have never worried about the ideal ratio

Title: Re: Garlic ginger paste
Post by: Ekram_123 on August 16, 2020, 02:07 PM

Hi I make 50/50 buy fresh peeled garlic 1kg and just wash the garlic (1) kg keep skin on dice and blend adding veg oil and a few coriander storks hope this helps