(Almost) instant chicken <whatever>

[london]

I use frozen garlic and ginger 4oogms for

[Peripatetic Phil]

Sounds good to me; from Tesco (Cofresh brand) ?
** Phil.

[london]

most supermarket sell one brand or another, all the ones I've used seem to be about the same. Also available as just garlic or ginger if you don't want it already mixed.

London.

[Peripatetic Phil]

New question for Martinvic.  Why do (or did) you add water as well as oil, Martin ?
** Phil.

[livo]

Both fresh bulb garlic and root ginger are currently priced at $25 / kg in Woolies. A 1kg jar of paste is $6.99 at the Indian grocer.

I just watched a video on www.madhurasrecipe.com in which she pan roasts rock salt until it changes to a golden colour and allows it to cool before adding to the blended paste.  Apparently this prevents it from drawing water from the garlic and ginger while still acting as a preservative. She is also adamant about the mixture contains zero water but uses 1 TBSP of oil to assist the blending process. She packages in small batches to avoid contamination and says it will keep for up to 3 months in the coldest part of the fridge.

Acidifying the paste would restrict the growth of harmful bacteria as with many forms of preserves.  I use white vinegar for my Balti paste and the current batch is approaching 18 months in the fridge.

[martinvic]

New question for Martinvic.  Why do (or did) you add water as well as oil, Martin ?
** Phil.

To be honest, not sure why Phil, think it was what a recipe for it said a long way back.
So always knocked some up using both.

[chewytikka]

I use frozen garlic and ginger 4oogms for

[mickdabass]

I would second that CT: Fresh is Best. Freshly ground spices also make an amazing difference.
The thing is though, if we are truly trying to replicate bir, then we need to use g&g paste just like the birs do.
I doubt many of them make their own. Im sure some probably do but I would imagine its more economical/easier to buy the ready prepared stuff

Regards

Mick