Topic: fresh garlic pur?d

[adamavfc]

How do I get
fresh garlic (pureed)
fresh ginger (pureed)

Do I make myself or can you buy them?

[Peripatetic Phil]

fresh garlic (pureed); fresh ginger (pureed).  Do I make myself or can you buy them?

You have really answered your own question, in that you write of /fresh/ xxx, pureed.  Only you can make fresh xxx puree, but if you are happy to use puree that has been made for a while, then it can be purchased both in jars (with preservatives) and frozen (without).  I have never manged to source the latter myself, but many others have.  I used to make my own, now I use the jar versions for simplicity/speed.  In BIR cuisine, I doubt very much the difference can be detected; in Chinese stir-fry, there is definitely a loss of taste incurred by using the jar versions.  If you elect to make your own, you will need a blender and suitable vegetable oil; ensure that the final product is covered by a layer of oil (by adding more if necessary) before storing in a jar in the 'fridge.  How long you store it for is entirely your decision :  I use mine up to at least a month old, others freeze theirs in ice-cube trays, in which case it will probably last for at least two years.

** Phil.

[Ramirez]

I would recommend making your own, as I feel it does impact the final product. The smell released from homemade ginger/garlic puree hitting a hot pan is delightful. It's been a while since I used pre-made, but when I did, the jars from Rajah were by far the best - others may be able to offer opinions on other brands.