Topic: Blue garlic and ginger paste ??

[Stephen Lindsay]

The good thing about using oil instead of water is that it will keep in the fridge for a couple of weeks.

[natterjak]

Yes CT it's a great convenience to have those little frozen blocks available straight from the freezer, I already have the Taj garlic and will pick up some ginger on my next home shopping delivery from Asda. That way I can make up small quantities of G&G paste and keep in the fridge for a few days until used. Like you, I don't see much point in varying the proportions beyond 50/50 as it's close enough to the 60/40 which restaurants use. I would defy anyone to taste any difference in a finished dish due to such a small change in ingredient proportions. 

[CardiffCurrylad]

Always wondered why one of our local restaurants was called "blue garlic", now it makes sense 

[Cory Ander]

Hi Colin,

As far as I'm aware, it's the garlic that is oxidising.  I am not aware of it causing any particular problems.

Try covering it (i.e. excluding the air)...or, as others have suggested, adding oil (rather than water) to it, when you mince it.

I mince mine, with water, and freeze it in ice cube containers...then into sealable sandwich bags.  No problems at all.  But I do notice it will go blue if defrosted and left sitting around for a while (e.g. hours).

[martinvic]

And of course you can always freeze it in ice cube trays, to make your own GnG blocks.

[DalPuri]

And of course you can always freeze it in ice cube trays, to make your own GnG blocks.

Shouldn't that read GnG Daiquiri?  ;D

[martinvic]

Sorry for sounding stupid, but right over my head that one, what's a GnG Daiquiri?

[DalPuri]

Sorry for sounding stupid, but right over my head that one, what's a GnG Daiquiri?

Its a classic iced cocktail of the same colour as oxidised g/g   

[martinvic]

Ahh, gotcha.

[ELW]

Hi Colin
Welcome to the forum

(radioactive vivid blue colour) No No No, sounds like old ginger to me.
Just bin it, you know it's wrong.

I do G&G = 50/50, veg oil, salt and sometimes water to thin and make it white.
Never found any reason to do any other ratio.

Use the freshest G&G you can get, or use Taj frozen blocks (ASDA,Very Good)
cheers Chewy

I bought the Taj frozen blocks from Asda (97p per 400 grm bag)yesterday (G&G separate), after reading this post. The difference in taste from fresh, when thawed, is neither here nor there imo. It's also much smoother than my blender could ever produce.

The jarred preserative laden Sapna, with it's 1/2 inch long fibres,is history now. It also makes blending the two to your required ratio an absolute doddle, with the neat little blocks in comes in.
I'm never in the freezer section of Asda, so would never had found this on my own.

Anyone finding g&g puree production/storage a slight pain in the a*** at times should try this if they're not already on it!
Great recommendation

ELW