Topic: Garlic and Ginger paste (show me the curry)

[Razor]

Hi guy's,

I post this because when I blend my own garlic and ginger, after a few hours or so, it takes on a greenish colour.  It's really off putting and I end up throwing it away.  Now these ladies suggest that this GG paste stays white and can be kept in the fridge for upto 2 months.

Has any of you guy's come across this video before or indded, tried the paste?

Homemade Ginger and Garlic Paste

Ray

[Peripatetic Phil]

I post this because when I blend my own garlic and ginger, after a few hours or so, it takes on a greenish colour.  It's really off putting and I end up throwing it away.  Now these ladies suggest that this GG paste stays white and can be kept in the fridge for upto 2 months.

I don't know the video, Ray, although I think I have seen at least one of the presenters elsewhere, but two things come out as potentially significant : (1) the drying of the ginger; (2) the heating and cooling of the oil.  Have you used either or both of these techniques ?

** Phil.

[Razor]

Hi Phil,

but two things come out as potentially significant : (1) the drying of the ginger; (2) the heating and cooling of the oil.  Have you used either or both of these techniques ?

No, I haven't and that's why I posted the video.  All other methods just seem to blend garlic and ginger in water until it forms a paste.  Within no time, the paste takes on a green shade and looks terrible.

This method is quite intriguing for a few reason:

Not peeling the ginger

heating and cooling of the oil

The addition of salt.

It's almost a garlic and ginger mayo.  I can only think that the oil and salt extends the shelf life of the paste?

I'm tempted to give this a go, just wished they'd have said that you don't need to bother peeling the garlic either ;D  There must have been at least 100 cloves in that bowl

Ray

[Peripatetic Phil]

I'm tempted to give this a go, just wished they'd have said that you don't need to bother peeling the garlic either ;D  There must have been at least 100 cloves in that bowl

I'm pretty sure you can buy them ready-peeled in oriental cash-and-carries such as See Woo or Hoo Hing, but I'm less certain how they are preserved; a quick check also reveals that Waitrose carry them, but in domestic rather than catering quantities.

** Phil.

[Razor]

Hi Phil,

If they're frozen, that would be ok but i wouldn't like to use them that you can get in jars.  They're either in a brine or some sort of oil. 

Would like to give this a go though, just to see what happens.  If you've ever watched one of the Dipuraja videos, his GG paste always looks very white.  That could be down to poor video quality but he does say that he makes it himself.  As far as I'm aware, he hasn't made a video on it yet, at least I haven't seen it if he has!  I wonder if he blends it with oil or water?

Ray

[joshallen2k]

Strange. I know that g/g paste without oil goes green quickly.

I make my own and blend in a coffee grinder with a little water and some oil. No heating or whatnot. It lasts a few weeks easy in the fridge in a sealed container and does not go green at all.

-- Josh

[JerryM]

Razor,

use the ashoka recipe. i part cook it in the microwave on bake 5 mins.

http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438

[Peripatetic Phil]

If they're frozen, that would be ok but i wouldn't like to use them that you can get in jars.  They're either in a brine or some sort of oil. 

Looking at the Waitrose site (http://www.waitrosedeliver.com/wdeliver/servlet/JSPs/shop/display_ind_fs.jsp?line_number=659896&prrfnbr=308071), it seems as if they are not preserved in anything, so may be worth a try.

** Phil.

[Ramirez]

Is this the one, Jerry?

http://www.curry-recipes.co.uk/curry/index.php?topic=3915.0

[Ramirez]

Also, is there not a method of soaking cloves in a bowl of water that makes the peeling process much quicker (something from the Undercover book)?