Garlic Puree

[Stretch]

Does anyone own a mini chopper/processor and could tell me if it's any good for making garlic/ginger/curry pastes in relatively small quantities e.g. a single bulb of garlic.

There's lot of models available that look like they might do the job, but I'm not sure if the blades are low enough in the machine to puree smaller quantities.

 

[Raymond Lin]

Get one of those hand crusher.

 

[kthula666]

http://www.kuhnrikonshop.com/product/epicurean-garlic-press

Used this for years best press ever. Works in a busy kitchen all staff use it. Add small bit of salt and work it amazing paste.

 

[rhysduck]

We buy Ginger / Garlic paste in pots....

 

[Stretch]

Get one of those hand crusher.

http://www.kuhnrikonshop.com/product/epicurean-garlic-press

Used this for years best press ever. Works in a busy kitchen all staff use it. Add small bit of salt and work it amazing paste.

I’m really hoping for something that means I don’t have to get my hands smelly. Also something I can use for ginger and curry pastes which I don’t think a hand press can do?

We buy Ginger / Garlic paste in pots....

I’ve tried the stuff in pots/tubes and for some reason I find it never quite packs the same punch as freshly pressed.

 

[Martynt74]

I've got a normal type one that i think you're looking for, but it's not great for small quantities as like you say the blades don't get to the bottom/the edges.

Could you not make in batches and freeze?

 

[Stretch]

I've got a normal type one that i think you're looking for, but it's not great for small quantities as like you say the blades don't get to the bottom/the edges.

Could you not make in batches and freeze?

Is it something like this?

https://www.amazon.co.uk/Bosch-MMR0...&qid=1534858053&sr=8-13&keywords=mini+chopper

For £28 I thought what the hell and ordered to give it a try. I'll report back

I was thinking if the blades aren't quite low enough I might be able to use a small amount of water or oil to top it up...

 

[Martynt74]

Yeah, thats the style i have (not that exact one though)

It is handy do making curry pastes etc, but much better if you're including onions as they start off quite chunky so bash everything else around.

 

[Mr.E.]

Make a bigger batch and freeze the rest in ice cube trays, perfect amount each time.

 

[Martynt74]

Make a bigger batch and freeze the rest in ice cube trays, perfect amount each time.

That's a superb idea

 

[Stretch]

Make a bigger batch and freeze the rest in ice cube trays, perfect amount each time.

Do you find it affects the flavour?

I've tried shop bough frozen garlic cubes and it just isn't the same as fresh garlic.

You need to use a lot more, and the flavour is slightly odd. Maybe they just use different, lower quality garlic.

 

[Martynt74]

Whilst not home-made paste, i freeze fresh garlic, ginger and lemon grass and find it doesn't affect the taste.

EDIT - Actually, i don't freeze garlic but the others always come out ok.

 

[robfosters]

I use the frozen in ice cubes method. Works a treat. A teaspoon in every block. Flavour is exactly the same once thawed.

Once in the hot pan it thaws in seconds.

 

[Scam]

I’m really hoping for something that means I don’t have to get my hands smelly.

We use a garlic press too. Have done for years. Just pop a clove in whole (no need to remove skin), crush it into the pan, then use the tip of a knife to pull the skin out. Voila, no garlic hands. Easy.

 

[jpaul]

(can you) could you have put ginger in a garlic press anyway. ?

I Always grate garlics on a smallish grater - no waste, and, as long as you have dry cool hands, and rinse under cold water afterwards no smell.
It oxidises fast, so do it as I need it ... without preservatives how does bought garlic paste survive.

Have never tried the traditional, mix with pinch of salt and crush with knife edge on chopping block ... seems that would create a mess.

 

[Mr.E.]

It'd be too fibrous for a garlic press. In this instance for a G&G paste, I peel mine with a tea spoon, chop in to a few bits and in its goes.

 

[Stretch]

We use a garlic press too. Have done for years. Just pop a clove in whole (no need to remove skin), crush it into the pan, then use the tip of a knife to pull the skin out. Voila, no garlic hands. Easy.

I’m regularly crushing 5-10 cloves at a time though. It’s difficult not to get a fair amount on you fingers. I’ve tried most things, steel soap etc which help but I still get that garlicy smell in the morning when washing my hair, or in meeting 3 days later.

 

[Scottland]

You can buy cubes of frozen garlic or ginger from some supermarkets, handy to keep in the freezer but I still tend to use fresh more often as it always seems fresher/more pungent.

 

[tom_nieto]

https://www.sainsburys.co.uk/shop/gb/groceries/cofresh-ginger-400g

https://www.sainsburys.co.uk/shop/gb/groceries/cofresh-garlic-400g

Buy these and thank me later. We tried making our own puree and freezing it, but there is absolutely no point at all when you can buy it pre made.

 

[valve90210]

https://www.gingerandgarlicgrater.co.uk/

Get one of these, so quick and simple, works perfectly for garlic and ginger.