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Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: currym4d on June 25, 2008, 08:39 PM

Title: How do you make garlic and ginger purees/pastes?
Post by: currym4d on June 25, 2008, 08:39 PM

Hi guys - so glad i found this place!

I'm hopefull gonna attempt Darthphall's Madras tomorrow ( http://www.curry-recipes.co.uk/curry/index.php/topic,674.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,674.0.html) ).

I've sourced all my ingredients today but for some reason i cant find any Ginger puree anywhere.. so im thinking i can just make my own using fresh ginger and possibly a fresh garlic puree too?

Does anyone have any tips on how to do this?

Thanks guys!

Title: Re: Garlic and Ginger Purees/pastes?
Post by: matt3333 on June 25, 2008, 08:49 PM

Hi currym4d
I simply put garlic and ginger in a mini blender with a touch of water and blitz to produce a paste.
Welcome
Matt

Title: Re: Garlic and Ginger Purees/pastes?
Post by: Unclebuck on June 25, 2008, 08:52 PM

Hi currym4d

have a look at this thread A note on garlic/ginger paste (http://www.curry-recipes.co.uk/curry/index.php?topic=102.msg7391#msg7391/)

BTW welcome to the forum  :)

Title: Re: Garlic and Ginger Purees/pastes?
Post by: joshallen2k on June 26, 2008, 01:41 AM

Hi currym4d,

One tip I learned a little while back was not to use fresh minced garlic and ginger straight. Mix with a little water to minimize burning. I usually use the bottled stuff now.

-- Josh

Title: Re: Garlic and Ginger Purees/pastes?
Post by: JerryM on June 26, 2008, 08:09 AM

can't find the post but it suggested adding a little oil ~ 1tbsp to the paste - it stops the paste going green.

it's amazing how we all have our own little preferences - i've stopped using paste and also stopped using ginger.

i just use finely chopped garlic following the parker21 cooking technique (http://www.curry-recipes.co.uk/curry/index.php?topic=2548.msg22598#msg22598 (http://www.curry-recipes.co.uk/curry/index.php?topic=2548.msg22598#msg22598)).

the paste is certainly the best way to go (avoid burning) until you start to get comfortable with the cooking technique - then experiment a bit.

Title: Re: Garlic and Ginger Purees/pastes?
Post by: tcapewell on October 29, 2008, 03:01 PM

I'm a little confused if someone can clarify........

With this ginger / garlic pastes are you combining the ginger and garlic or making separate pastes?

Title: Re: Garlic and Ginger Purees/pastes?
Post by: Curry King on October 29, 2008, 04:47 PM

Combined is the way to go, you could make them separately but there is little point.

Title: Re: Garlic and Ginger Purees/pastes?
Post by: JerryM on October 30, 2008, 08:35 AM

i still can't decide which is best garlic/ginger paste or finely chopped garlic on it's own.

what i have decided though is that in the paste the ratio of more garlic than ginger is better. i'm using 3:1.

Title: Re: Garlic and Ginger Purees/pastes?
Post by: kid curry on October 30, 2008, 11:27 AM

Well Jerry made the madras last night with chopped fresh garlic.

Delicious ;)

Title: Re: Garlic and Ginger Purees/pastes?
Post by: Bod68 on October 30, 2008, 01:47 PM

I find grating it finely is better than chopped or paste but I may try paste next time :)

Title: Re: Garlic and Ginger Purees/pastes?
Post by: joshallen2k on October 31, 2008, 03:03 AM

Personally I retired from the freshly grated garlic / ginger paste. Burned too easily. Not to mention the labour.

After trial and error I've settled on 0.75tsp bottled garlic puree and 0.25tsp ginger puree, in something like a Vindaloo/Madras.

Way easier that doing fresh and I haven't noticed a difference in the finished curry.

If someone has some strong arguments against that I'd appreciate the feedback.

Base is always fresh g/g though.....

-- Josh

Title: Re: Garlic and Ginger Purees/pastes?
Post by: adriandavidb on October 31, 2008, 07:47 AM

Don't know enough about the difference in fresh/bottled to say; but your relative proprtions sound about right to me.