Topic: Blending Garlic/Ginger

[Mikka1]

Hi guys thanks for the replies. I think its just that I want it so fine, no bits and pieces really. The best method I've found is grating it on one of those surform things (Spelling?). Takes for ever and a day though....

I've got a lovely little blender which is great but I just fine I'm adding so much water that, well it defeats the object of garlic to my mind  ;D

@Parker21. That's interesting Parker. Never heard of or seen the stuff. I'll keep my eye out this morning thank you. I'll also look at the ingredients on the Shaan bottle. I will pick up a couple because they are handy to have around.

Many thanks again guys. 

[parker21]

hi mikka here is a piccy of the garlic
regards
gary

[Mikka1]

Thanks Gary.
Nope never seen that stuff, mind I wasn't looking for it.
Thanks again.  ;D

hi mikka here is a piccy of the garlic
regards
gary
http://www.curry-recipes.co.uk/imagehost/pics/76173acd639a17d37cc8b1431323b935.JPG

[Secret Santa]

Interesting photo Jerry. Thank god the Spanish Inquisition isn't around any more eh? 

[Cory Ander]

I use one of these:



It works just fine

[joshallen2k]

I only ever use a coffee grinder for larger quantities of dry spice, or herbs, or garlic/ginger. Blenders don't seem to work well with small quantities.

But even the spice grinder doesn't work well with really small quantities. I find the blade doesn't get close enough to the edges, or spin close enough to the bottom.

Has anyone developed a solution for small quantities? (And don't say a hand mincer. That's what I use today)

Thx,
josh

[mickdabass]

Hi Mikka
try grating FROZEN ginger. I dont bother worrying about the skin although it would be easy to scrape the skin off prior to freezing.
As for the garlic, I use a hand blender and a little water

[Chilli]

I'm the same as mickdabass. I've always used a small flat grater for fresh garlic and frozen ginger. If you like the ginger skinless leave to defrost a few minutes then peel it like a potato. 

But saying that for very large quantities it could take a 1/2 hour with this method.

[Mikka1]

Thanks peeps.
A coffee grinder? What about water in there? I know its not designed (well most aren't) to take water on-board....

I do like the frozen/semi frozen idea. This makes sense to me. What about contaminating other spices with remnants and stuff? I mean I could not vouch for the age of any garlic cluster etc....

I know some folks out there wince at the thought of bottle garlic but to be quiet honest it I've seen no difference in taste when dealing with a curry. Something Italian where FRESH is FRESH yes but something that is doused in toms, spices and other stuff?

I use it for flavouring the oil and while I realise that fresh is best if I cannot get it FINE it will ruin the dish and produce WHITE FLOATING bits. I hate that. Besides if it isn't fine enough it won't go anywhere either.

I'll try what you suggest as regards the coffee blender with reservations frankly. My Surform thing can create about 3 TBS using Fresh Garlic in a whisp of time, In short I dunno? Am looking at it. ;D

Thank you.