Pages1

Author Topic: Garlic and Ginger paste...  (read 8,111 times)

AI Summary
To make garlic and ginger paste when fresh ingredients are available, users recommend blending fresh ginger and garlic with a small amount of water or oil to achieve a runny consistency, typically using a 2:1 ratio of garlic to ginger. Some participants also discuss the availability of pre-made ginger paste in supermarkets, noting that while it can be found, making it fresh is often preferred for better flavor. Additionally, one user shares a tip about storing fresh ginger in the freezer for convenience.

0 Members and 1 Guest are viewing this topic

Offline Bod68

  • Chef
  • *
  • Posts: 39
    • bodsospel@gmail.com
  • Location: South of France
Garlic and Ginger paste...
« on: November 14, 2008, 02:06 PM »
I have to improvise somehow as my local shops (including Asian supermarkets) do not have any paste and I need it tomorrow :(

I have fresh ginger and garlic so could make some fresh. Does anyone have an idea or help? I did search for it on here but couldn't find any recipes for it.

Thanks in advance :)
Logged

Offline Cory Ander

  • Genius Curry Master
  • **********
  • Posts: 3,656
Re: Garlic and Ginger paste...
« Reply #1 on: November 14, 2008, 02:09 PM »
Bod68,

Just blitz the required amount of fresh ginger and garlic, in a blender, with sufficient water (or oil if you prefer - I use water) to make a fairly runny paste.

A ratio of about 2:1 garlic to ginger is generally about right (or to your preference of course).
Logged

Offline Bod68

  • Chef
  • *
  • Posts: 39
    • bodsospel@gmail.com
  • Location: South of France
Re: Garlic and Ginger paste...
« Reply #2 on: November 14, 2008, 02:33 PM »
Thanks Cory Ander, a pretty obvious question really but I thought I'd just get some ideas before actually doing it. Thanks again!
Logged

Offline dellydel

  • Senior Chef
  • **
  • Posts: 67
  • Location: Birmingham
Re: Garlic and Ginger paste...
« Reply #3 on: November 14, 2008, 02:35 PM »
Sorry to jump the thread but I was just wondering where people that use 'off the shelf' ginger paste from?  Do Tesco sell it?  Obviously tomato puree and garlic are easy to get hold of but im struggling to find ginger?

Cheers

Del
Logged

Offline matt3333

  • Head Chef
  • ***
  • Posts: 157
Re: Garlic and Ginger paste...
« Reply #4 on: November 14, 2008, 03:06 PM »
Hi Del
Tesco do sell ready made ginger but to be honest it's so easy to make your own using fresh ginger and the blander which I also find is better.
Logged

Offline SnS

  • Curry Spice Master
  • ******
  • Posts: 975
  • Location: Lincoln, England
Re: Garlic and Ginger paste...
« Reply #5 on: November 14, 2008, 03:12 PM »
Quote from: dellydel on November 14, 2008, 02:35 PM
Sorry to jump the thread but I was just wondering where people that use 'off the shelf' ginger paste from?  Do Tesco sell it?  Obviously tomato puree and garlic are easy to get hold of but im struggling to find ginger?

Cheers

Del


Supermarket ginger paste is quite expensive. I get mine from the local Chinese grocery shop.

Also I keep fresh ginger root in the freezer. Grate some (frozen) including skin, as required, using a fine grater and mix with a little oil. Stick back in freezer.

SnS
Logged

Offline leodido

  • Chef
  • *
  • Posts: 19
Re: Garlic and Ginger paste...
« Reply #6 on: February 10, 2009, 09:35 AM »
I can't find Ginger paste over in Switzerland, I tried making some with my blender but It did not end up as a paste, more like a finely cutted ginger root.

I think it comes from my blender :/
Logged

Offline mickdabass

  • Spice Master Chef
  • *****
  • Posts: 778
Re: Garlic and Ginger paste...
« Reply #7 on: February 11, 2009, 12:26 PM »
Logged
Pages1