Will blended garlic/ginger paste freeze and defrost ok without suffering ill effects?
Many people on here freeze their ginger & garlic puree, myself included. I've never noticed any ill-effects. It' a very convenient way of managing stock - do a big batch, freeze it and thaw it when needed.
Thanks Ramirez. Like you say, I expect to do all my prep in one go and get my freezer stocked up with portions of ginger/garlic paste, bunjara and base sauce, then just defrost as and when I want to cook a curry.
Some supermarkets stock frozen and portioned Garlic and Ginger, sold separately. That might be of use to you. Otherwise, icecube trays are quite useful when making your own.
Thanks Axe. I have some babyfood pots enroute for this purpose. Will post a pic when they arrive if they look any good.
Quote from: natterjak on March 15, 2011, 09:39 AM
I have some babyfood pots enroute for this purpose.
Not glass, I hope, Natterjak ?
** Phil.
I think they're plastic, but you know what it's like buying off websites - sometimes you don't know what you're getting until they arrive.
Ps. congrats on passing the 1000 post mark!
Do you just blend them with some olive oil? Then freeze in teaspoon amounts?
Hi BMB, I use this this blend all the time now for curries
http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0) & stick a tablespoon amount in each of the ice cube compartments...one of the flexible ones
Regards
ELW