Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Fi5H on August 12, 2010, 08:40 PM
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Does anyone have a recipe for garlic paste, and a recipe for ginger paste please.
Ive looked but not found separate recipes,
thanks in advance.
Andy
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Hi Andy,
I don't think that there really is a recipe as such escept for the ashoka one. The usual, is blended garlic and ginger in water. I guess you could do them separately if you wish!
Not everyones cup of tea, but you can buy jars of garlic/ginger puree. the bigger the jars, the cheaper it works out.
I often use them with no detrimental differences.
Ray :)
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Hi,
This is Panpots Ashock version
http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg46916;topicseen#msg46916 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg46916;topicseen#msg46916)
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i did the G&G paste from the undercover book but it was a higher % of ginger to garlic and as garlic is the most prominent of the 2 I wanted to make them separate.
Do i use oil or water?
Which of the 2 (oil or water) has the longest life span?
Panpots Ashock version has a 15 day life span and the undercover version has months, is this because the Ashock`s version is cooked?
Using either oil or water, what is the ratio between the garlic/ginger to oil/water?
Andy
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Fi5H
If you are meaning "standard" paste then I would give the Ashoka recipe a miss as it is designed to be used in conjunction with the Ashoka bunjara and the Ashoka base.
I would suggest going with Razor's suggestion, or you can make up a little paste by putting garlic (and ginger) through a garlic press and mixing it with a little water or oil - good if you are only needing small amounts for a single recipe.
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Hi Andy,
The author of the book is making a dangerous statement when he says the oil covered g/g paste will keep for months in the fridge.
See
http://www.garlic-central.com/dangers.html (http://www.garlic-central.com/dangers.html) or just google "garlic and botulism".
It is safe to freeze it though.
Paul.
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Fi5H
If you are meaning "standard" paste then I would give the Ashoka recipe a miss as it is designed to be used in conjunction with the Ashoka bunjara and the Ashoka base.
I would suggest going with Razor's suggestion, or you can make up a little paste by putting garlic (and ginger) through a garlic press and mixing it with a little water or oil - good if you are only needing small amounts for a single recipe.
Yea, what im trying to achieve is a easy (lazy) way of applying G&G without all the chopping/grating/crushing that goes with it, I know fresh is always better but its not always convenient lol
Hi Andy,
The author of the book is making a dangerous statement when he says the oil covered g/g paste will keep for months in the fridge.
See
http://www.garlic-central.com/dangers.html (http://www.garlic-central.com/dangers.html) or just google "garlic and botulism".
It is safe to freeze it though.
Paul.
wow.. thanks for that Paul, I will have to re think my garlic storage techniques,
Andy
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You could try making your pastes with the water as suggested and freezing it in an icecube tray. Once frozen, empty into a freezer bag and you have ready to use portioned sized frozen G&G pastes. ;)
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Hi FI5H
Have a look in the freezers in your local Asian supermarket, you can get prepared ginger, garlic or ginger and garlic ready frozen in little blocks, no preservatives or additives once defrosted smells and tastes exactly like fresh.
Best bit, costs about a quid per 400 gram pack which is a lot cheaper than fresh and no waste.
Cheers
CoR
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thanks guys..CoR, I wish you would have posted your post a couple of hours sooner lol. i just had my monthly pilgrimage to Sheffield to stock up.. never mind there's always next time. I bought a lot of fresh ginger and garlic to play with.
Andy
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Guys, I freeze my Ashoka Garlic/Ginger Paste in portion size. The advice I got from the chef will be correct on the original post but since the whole post has been split up even I would not be sure where to find it in a hurry here any more. I feel given the amount of effort it took me to post them all together as they all relate to one and other that they should have been kept like that. Perhaps keeping recipes from actual BIRs like the Ashoka ones and my recent post from another Glasgow BiR together with others on the site could all be kept under a single section. PP