Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Razor on October 24, 2010, 10:33 PM
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Hi guy's,
I post this because when I blend my own garlic and ginger, after a few hours or so, it takes on a greenish colour. It's really off putting and I end up throwing it away. Now these ladies suggest that this GG paste stays white and can be kept in the fridge for upto 2 months.
Has any of you guy's come across this video before or indded, tried the paste?
Homemade Ginger and Garlic Paste (http://www.youtube.com/watch?v=dDi_BJR0pOA#ws)
Ray :)
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I post this because when I blend my own garlic and ginger, after a few hours or so, it takes on a greenish colour. It's really off putting and I end up throwing it away. Now these ladies suggest that this GG paste stays white and can be kept in the fridge for upto 2 months.
I don't know the video, Ray, although I think I have seen at least one of the presenters elsewhere, but two things come out as potentially significant : (1) the drying of the ginger; (2) the heating and cooling of the oil. Have you used either or both of these techniques ?
** Phil.
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Hi Phil,
but two things come out as potentially significant : (1) the drying of the ginger; (2) the heating and cooling of the oil. Have you used either or both of these techniques ?
No, I haven't and that's why I posted the video. All other methods just seem to blend garlic and ginger in water until it forms a paste. Within no time, the paste takes on a green shade and looks terrible.
This method is quite intriguing for a few reason:
Not peeling the ginger
heating and cooling of the oil
The addition of salt.
It's almost a garlic and ginger mayo. I can only think that the oil and salt extends the shelf life of the paste?
I'm tempted to give this a go, just wished they'd have said that you don't need to bother peeling the garlic either ;D There must have been at least 100 cloves in that bowl :(
Ray :)
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I'm tempted to give this a go, just wished they'd have said that you don't need to bother peeling the garlic either ;D There must have been at least 100 cloves in that bowl :(
I'm pretty sure you can buy them ready-peeled in oriental cash-and-carries such as See Woo or Hoo Hing, but I'm less certain how they are preserved; a quick check also reveals that Waitrose carry them, but in domestic rather than catering quantities.
** Phil.
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Hi Phil,
If they're frozen, that would be ok but i wouldn't like to use them that you can get in jars. They're either in a brine or some sort of oil.
Would like to give this a go though, just to see what happens. If you've ever watched one of the Dipuraja videos, his GG paste always looks very white. That could be down to poor video quality but he does say that he makes it himself. As far as I'm aware, he hasn't made a video on it yet, at least I haven't seen it if he has! I wonder if he blends it with oil or water?
Ray :)
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Strange. I know that g/g paste without oil goes green quickly.
I make my own and blend in a coffee grinder with a little water and some oil. No heating or whatnot. It lasts a few weeks easy in the fridge in a sealed container and does not go green at all.
-- Josh
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Razor,
use the ashoka recipe. i part cook it in the microwave on bake 5 mins.
http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438
(http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438)
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If they're frozen, that would be ok but i wouldn't like to use them that you can get in jars. They're either in a brine or some sort of oil.
Looking at the Waitrose site (http://www.waitrosedeliver.com/wdeliver/servlet/JSPs/shop/display_ind_fs.jsp?line_number=659896&prrfnbr=308071 (http://www.waitrosedeliver.com/wdeliver/servlet/JSPs/shop/display_ind_fs.jsp?line_number=659896&prrfnbr=308071)), it seems as if they are not preserved in anything, so may be worth a try.
** Phil.
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Is this the one, Jerry?
http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0)
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Also, is there not a method of soaking cloves in a bowl of water that makes the peeling process much quicker (something from the Undercover book)?
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Also, is there not a method of soaking cloves in a bowl of water that makes the peeling process much quicker (something from the Undercover book)?
Yes, Dave Loyden writes of soaking the cloves for a few hours to make them easier to peel. I've not yet tried it, but it makes good sense.
** Phil.
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Hi
Tried it 2 or 3 times now.
When making the G&G paste, just fill up a pint glass with cloves of garlic, then fill it up with water, leave for 1 hour or so, then happy peeling - really helps make a tedious chore a lot faster :)
Also find that garlic cloves from the supermarket are especially tedious to peel compared to garlic from a local greengrocer.
Cheers
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Hi Guy's
Ramirez, SP, I will give the pre-soak a go. Never done it before but anything's got to be better than peeling off the shelf garlic.
Jerry, I have tried the ashoka gg paste before and yeah, it was fine but I should imagine the flavour is fresher when frying your garlic from raw, although I've never done a side by side, so I'm willing to be corrected on that one.
So Josh, you can verify that using oil prevents the paste from going green then? I'm guessing that I would need to sterilise what ever receptacle I put the paste in?
Thanks for the tips fellas,
Ray :)
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Is this the one, Jerry?
http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0)
Ramirez,
YES. i only had the link to the original post. the details are the same. the idea is only to part cook. it still gives off the "raw" aroma at frying stage. i'd say the idea is to 1/4 or 1/2 cook it no more - my container is just warm with a little steam coming off after the microwave bake. it might be an idea to follow the ashoka instructions and use a frying pan initially - just to get the idea of how much part cooking is needed.
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just fill up a pint glass with cloves of garlic, then fill it up with water, leave for 1 hour or so, then happy peeling - really helps make a tedious chore a lot faster :)
Also find that garlic cloves from the supermarket are especially tedious to peel compared to garlic from a local greengrocer.
will give this a go - sounds a real find.
i only use asian store garlic down to the very reason that they peel much more easily.
ps. i had just started chucking the unpeeled in base down to the "peeling" hassle. early days but seems to work just the same - a bit more froth that's all.
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I have just bought some frozen crushed garlic & frozen crushed ginger from Asda. The brand is TAJ and it is 100% garlic or ginger with no additives or presarvatives. The packs are filled with rectangular frozen pieces and at a guess each one will be about 2tsp. It costs 97 pence for a 400 gram packet.
Will
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Ramirez, SP, I will give the pre-soak a go. Never done it before but anything's got to be better than peeling off the shelf garlic.
Ray, just read this in the recently posted Chinese food thread on Money Saving Expert :
HOW TO PEEL GARLIC
One of the most common time consuming things is usually the peeling of garlic. As I'm a speed chopper my personal method is to chop the top and tail off which releases each clove and then I position each clove and slice through a side of the skin to easily peel away. My method wastes a little of the garlic but I can get through a whole garlic in less than 20 seconds.
20 seconds to peel a whole head of garlic is pretty d@mned impressive !
** Phil.
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If you go to Lidl's they have Chinese garlic which is massive without individual cloves, so would be ideal for making this.
It comes in a little basket with about 8-10 bulbs and it's only about a quid.
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I spent about an hour this afternoon crushing and peeling 9 bulbs of the stuff.
I usually break the bulb open by pressing down on it really hard with my hand, then after separating them I find the easiest way to peel the individual cloves is to crack them with the back of a large knife. This splits the cases and the garlic and the skin is then quite easily removed.
It's still a long process but well worth the effort for the final dish.
I then put the garlic in a processor, add 1 teaspoon of turmeric (It's a good way to preserve the garlic puree for longer), then add some rapeseed oil as the process is in motion.
I end up with a jar full of creamy garlic puree mixed with oil and a yellowy colour, which does not affect the final dish.
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how long would this stuff last 976bar?
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Mine lasts for a good 4 weeks. It would probably last longer, but I choose to refresh it.
When the volume goes down just pour a little oil back on top in the jar, this keeps the air from the garlic puree.
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cheers 976bar, that's helpful
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Just found the following video on Garlic Pickle but has some interesting info on peeling garlic at 2mins and again at 3mins.
http://www.vahrehvah.com/Garlic+Pickle:5669 (http://www.vahrehvah.com/Garlic+Pickle:5669)
And to keep it on topic, here's his version of GG Paste, just for the enterainment factor (he makes me laugh)
http://www.vahrehvah.com/ginger+garlic+paste:3274 (http://www.vahrehvah.com/ginger+garlic+paste:3274)
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Bought some ready-made (Barts) from Waitrose yesterday; the garlic is pure white, the ginger yellow as expected, so I now feel even more confident that the strange yellow colouration in my home-made five-week-old refrigerated-but-unfrozen g&g paste is just the ginger content and not signs of something malevolent developing ;D
Both use sunflower oil as the carrier; the garlic has, in addition, traces of salt, lemon concentrate and tartaric acid, while the ginger has sugar, citric acid, salt, acetic acid, stabilisers : xanthan & guar gum, and preservative : potassium sorbate.
** Phil.
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Just found the following video on Garlic Chutney but has some interesting info on peeling garlic at 2mins and again at 3mins.
http://www.vahrehvah.com/Garlic+Pickle:5669 (http://www.vahrehvah.com/Garlic+Pickle:5669)
And to keep it on topic, here's his version of GG Paste, just for the enterainment factor (he makes me laugh)
http://www.vahrehvah.com/ginger+garlic+paste:3274 (http://www.vahrehvah.com/ginger+garlic+paste:3274)
That guy is fantastic, he loves his g&g paste:
'Use ginger garlic paste in your cooking - and be free of many diseases' - LOL ;D
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Phil, i've returned to jars of GG paste in the fridge that have started yellowing, but then I realise it's probably turmeric affecting it as I tend to measure out dry spices before wet and usually don't rinse the spoon until it's been used for a wet ingredient.
I wonder why they feel the need to add sugar amongst other things, to the ginger paste?
Solar, you need to randomly watch some of his other video's, he cracks me up at times.
I did get another tip about GG Paste from him in another of his video's (I can't remember which) and that is to squeeze the moisture from it, before using. He used his hands but a muslin cloth would suffice I guess. This should reduce the amount of spitting in hot oil.
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Ive made 2 jars of this 2 weeks ago , still nice and white and works a treat with curry recipes :) , thanks for the link !!!