Author Topic: Garlic ginger paste  (Read 2377 times)

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Offline britishcurries

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Garlic ginger paste
« on: June 27, 2020, 05:16 PM »
What is, in your experience, the ideal garlic:ginger ratio for garlic-ginger paste? I've seen 50/50 and 60/40 in favour of garlic, but some users insist using even less ginger is better, if not doing without it entirely.

My other question is, when a recipe calls for 1 TBSP ginger-garlic paste, how many cloves of garlic would that be? Chefs rarely, from what I've seen, use pure garlic and ginger. They usually add water and/or oil to preserve the paste and make it smoother. The issue is 1 TBSP of pressed garlic will be vastly different from 1 TBSP of garlic with oil + water, the latter containing less garlic.

Thanks.

Offline Peripatetic Phil

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Re: Garlic ginger paste
« Reply #1 on: June 27, 2020, 05:25 PM »
To be honest, I have never worried about the ideal ratio


Offline Ekram_123

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Re: Garlic ginger paste
« Reply #2 on: August 16, 2020, 02:07 PM »
Hi I make 50/50 buy fresh peeled garlic 1kg and just wash the garlic (1) kg keep skin on dice and blend adding veg oil and a few coriander storks hope this helps


 

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