Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Topic started by: beachbum on July 22, 2012, 08:30 AM
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I visit a big farmers market every second Sunday. This area of South East Queensland is ginger growing territory (I grew a meagre crop myself last year but with farm stuff available for around 4 GBP a kilo for fresh pink moist ginger why would you bother ;D)
So far I have been whizzing up Garlic Ginger Paste to Levitesh's recipe with water and oil, and to make it worthwhile to drag out the blender, I end up with about half a litre which I store in a takeaway container in the fridge. However as it's a fresh product - as opposed to the commercial jars that have stabilisers etc - it goes a bit sour and manky after a few weeks.
I'm wondering if it can be frozen without ill effect? I've got a kilo of ginger at the moment and a heap of purple garlic but before re inventing the wheel I was wondering if anyone else does this.
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I freeze mine in ice cube trays and haven't noticed any difference in taste compared with using fresh.
Chris
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Yes, no problem. Use an ice cube tray to give you some perfect 1 heaped teaspoon measures of G&G paste ready to go.
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HI BB
Yes it freezes and keeps well.
I don't make fresh G&G, to see how long it lasts in the fridge,
but if I did, It would be as I normally do, 50/50 G&G, Salt, Vegetable Oil and NO WATER.
Water is where the bacteria can grow, (Science bit) plus the Salt is a natural preservative.
Never known this to go off
I buy fresh G&G on a regular basis, but i also buy TAJ brand, frozen Garlic, Ginger
and Minced Green Chillis. I use these 3G's in most of my curries.
These little frozen blocks are a 100% natural and so cheap and handy.
a true No brainer, so freeze away. ;)
cheers Chewy
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we mix big quantities here 10 kilos of ginger 10 kilos of garlic blended with a little boiling water, oil and a pinch of salt - we found that this combination stops it from turning a greeny colour - it stay a yellow white.
Yes it freezes very well - when you defrost it there may be a little more water/juice but hey chuck it in the pan at the same time - stops it all from burning.
best, Rich
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I store fresh chopped garlic in just enough oil to cover, in a small glass jar in the fridge.
Ginger/garlic paste could be stored the same way, since you'll probably saute it anyway, as a base for your masala dishes.
It will be a great time saver if you prepare enough to last you about a week at a time.
Freezing is not a suitable alternative.
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Our local Indian Grocers stock ginger/garlic pst in plastic tins for a small amount of money which prevents me from further trying to freeze garlc/ginger pst. i've tried freezing in the past and the end product is nothing close to fresh. Don't freeze your garlic/ginger...plan for when you will use it and buy/make accordingly. Freezing it kills some of the "essence" you are trying to achieve.