Toggle navigation
Login
Register
×
Welcome,Guest
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
Print
Pages: [
1
]
Go Down
Author
Topic: Garlic ginger paste (Read 3589 times)
0 Members and 1 Guest are viewing this topic.
britishcurries
Chef
Posts: 12
Garlic ginger paste
«
on:
June 27, 2020, 05:16 PM »
What is, in your experience, the ideal garlic:ginger ratio for garlic-ginger paste? I've seen 50/50 and 60/40 in favour of garlic, but some users insist using even less ginger is better, if not doing without it entirely.
My other question is, when a recipe calls for 1 TBSP ginger-garlic paste, how many cloves of garlic would that be? Chefs rarely, from what I've seen, use pure garlic and ginger. They usually add water and/or oil to preserve the paste and make it smoother. The issue is 1 TBSP of pressed garlic will be vastly different from 1 TBSP of garlic with oil + water, the latter containing less garlic.
Thanks.
Logged
Peripatetic Phil
Genius Curry Master
Contributing member
Posts: 8450
Re: Garlic ginger paste
«
Reply #1 on:
June 27, 2020, 05:25 PM »
To be honest, I have never worried about the ideal ratio
Logged
Ekram_123
Chef
Posts: 15
Re: Garlic ginger paste
«
Reply #2 on:
August 16, 2020, 02:07 PM »
Hi I make 50/50 buy fresh peeled garlic 1kg and just wash the garlic (1) kg keep skin on dice and blend adding veg oil and a few coriander storks hope this helps
Logged
Print
Pages: [
1
]
Go Up
Curry Recipes Online
»
Beginners Guide
»
Trainee Chefs / Beginners Questions
(Moderator:
Onions
) »
Topic:
Garlic ginger paste
©2024 Curry Recipes