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Author Topic: Blending Garlic/Ginger  (read 10,478 times)

AI Summary
The discussion centers around the challenges of blending garlic and ginger to achieve a fine consistency, with various users sharing their methods and preferences. Some recommend using mini blenders with water or oil, while others suggest grating frozen ginger or using specific brands of bottled garlic. There is a consensus that while fresh ingredients are preferred for flavor, bottled options can be acceptable in certain cooking contexts, particularly when convenience is a factor.

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Offline Mikka1

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Blending Garlic/Ginger
« on: December 04, 2009, 06:30 PM »
I know this is basic but.........
Ok I have a small mini grinder (blade type) that's part of a motor with different attachements. It doesn't work very well when blending garlic/ginger.

What do you use please?

I know folks say the bottled stuff is useless but I've used it plenty of times without any bad effects. I just wanted to get it really fine so I could use my own instead of bottled stuff.

*** Any help would be gratefully received, yours truly a bad ginger grinder.  ;D
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Offline Mikka1

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Re: Blending Garlic/Ginger
« Reply #1 on: December 05, 2009, 12:59 PM »
Guess not huh?

I use the Shaan bottled stuff which is aeons away from the regular stuff. It's completely white as garlic should be. Anyway I'll use that.

Cheers.
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Offline Cory Ander

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Re: Blending Garlic/Ginger
« Reply #2 on: December 05, 2009, 01:21 PM »
Mikka,

There are quite a few posts about blending garlic and/or ginger on the forum.

Personally, I use a basic mini blender and blend it (i.e. fresh ginger and/or garlic) in a little water.

I then freeze it in ice in an ice cube tray (1 tbsp or 1 tsp sizes) and transfer the cubes to a sandwich bag to store in the freezer.

I can't tell the difference between doing this from fresh (in the final curry)

Some people prefer to use oil rather than water.

To my mind, either works well (regarding blending) but I think using water lends itself better to subsequent freezing (IF that's what you intend?)

The bottled stuff is, at best, OK, but it has a definite taste of preservatives/stabilisers for my liking
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Offline Mikka1

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Re: Blending Garlic/Ginger
« Reply #3 on: December 05, 2009, 05:18 PM »
Hi CA thanks.
I think its more to do with my blender to be honest. I have 3 and neither does it very well. Are you so sure that Shaan garlic isn't good? I've used it a lot in Italian cooking. I realize fresh is best but once you blended and stored isn't it the same thing?

Not being pedantic I'm just asking really because apart from bottled Ginger being a nightmare to work with the Shaan bottled stuff has been incredible.

Thanks for the info and dinner.  ;D

Quote from: Cory Ander on December 05, 2009, 01:21 PM
Mikka,
There are quite a few posts about blending garlic and/or ginger on the forum.
Personally, I use a basic mini blender and blend it (i.e. fresh ginger and/or garlic) in a little water.
I then freeze it in ice in an ice cube tray (1 tbsp or 1 tsp sizes) and transfer the cubes to a sandwich bag to store in the freezer.
I can't tell the difference between doing this from fresh (in the final curry)
Some people prefer to use oil rather than water.
To my mind, either works well (regarding blending) but I think using water lends itself better to subsequent freezing (IF that's what you intend?)
The bottled stuff is, at best, OK, but it has a definite taste of preservatives/stabilisers for my liking
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Offline Cory Ander

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Re: Blending Garlic/Ginger
« Reply #4 on: December 05, 2009, 11:40 PM »
Quote from: Mikka on December 05, 2009, 05:18 PM
Are you so sure that Shaan garlic isn't good?

No, I'm not saying that, I've never used that particular brand Mikka

Quote
I realize fresh is best but once you blended and stored isn't it the same thing?

Not at all....bottled stuff contains all sorts of chemical additives. 

Quote
the Shaan bottled stuff has been incredible

I'm not against using bottled stuff Mikka.  I sometimes use it just to get a different taste.  I'd think that some BIRs are likely to be using it too.
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Offline joshallen2k

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Re: Blending Garlic/Ginger
« Reply #5 on: December 06, 2009, 05:17 AM »
I use bottled when I don't have any fresh.

I try to use fresh grated garlic, and fresh grated ginger.

-- Josh
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Offline 976bar

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Re: Blending Garlic/Ginger
« Reply #6 on: December 06, 2009, 09:01 AM »
Quote from: joshallen2k on December 06, 2009, 05:17 AM
I use bottled when I don't have any fresh.

I try to use fresh grated garlic, and fresh grated ginger.

-- Josh

Me too :)
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Offline parker21

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Re: Blending Garlic/Ginger
« Reply #7 on: December 06, 2009, 09:54 AM »
hi mikka try crushed frozen garlic and ginger , it has no preservatives or salt it is just as it says on the box it is made by Taj stores and you get 400g !!of garlic or ginger for 1.40gbp and it is just fresh frozen garlic and ginger nothing else and would like save you a million years trying to peel the little cloves to get this much. when you open the box it is frozen in small rectangular pieces perfect to pop out what you need no mess no fuss, once it has thawed you can then blend with water or oil and "bobs your uncle"
hope this helps
regards
gary ;)
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Offline JerryM

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Re: Blending Garlic/Ginger
« Reply #8 on: December 06, 2009, 11:04 AM »
i use a very cheap blender for everything.

i find because it's not that powerfull there has to be some liquid or water present to get it to start blending. on relatively hard ingredients ie i grate it 1st with a cheese grater (ginger) or cut it up more finely (onion).

i also swear by the ashoka method of pre cooking the paste.https://curry-recipes.co.uk/curry/index.php?topic=3215.0;topicseen


Blending Garlic/Ginger
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Offline Ramirez

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Re: Blending Garlic/Ginger
« Reply #9 on: December 06, 2009, 11:09 AM »
These are very good for blending small quantities - ideal for garlic/ginger purees.

http://www.amazon.co.uk/Kenwood-CH180-Mini-Chopper-300W/dp/B0000C6WPC/ref=sr_1_1?ie=UTF8&s=kitchen&qid=1260097655&sr=8-1
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