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The other great thing about making a batch of g/g paste with 50-50 oil and water is that it will keep for weeks in the fridge - and (IMO) improves with age.The oil acts as a preservative, and the water helps to stop the paste burning when you put it in a hot pan.If you hate peeling garlic, someone posted a great clip of a superb method to 'peel' a whole bulb in about 10 seconds. (Essentially, you chuck all the garlic cloves in a pan, put the lid on, and shake like merry **** until they're all nude.)Otherwise, soak your garlic cloves in a bowl of water for a while before peeling.Another little tip is to chop your ginger into the same size as your garlic cloves. This makes it easier to get that 50-50 mix of garlic/ginger (though I guess you could weigh them).
SD, you might want to add a good dose of salt to the G/G paste if you intend to keep it more than a few days,salt is a natural preservative and garlic will turn even in oil without salt.