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storing garlic and ginger
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How do you store g + g? To make it last longer
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For more on marking an answer as the "Best Answer", please visit our FAQ.I freeze my ginger and grate it from the freezer.
Garlic I sometimes peel and cover with olive oil, add a few herbs and cover. It keeps well, flavours the oil and I put thro' a crusher when I need it.
I also keep a bulb in the cupboard as it is dry and dark. It does sprout but it usually gets used before that happens. Ginger in dry sherry is also good if you do chinese a lot
Garlic I sometimes peel and cover with olive oil, add a few herbs and cover. It keeps well, flavours the oil and I put thro' a crusher when I need it.
I also keep a bulb in the cupboard as it is dry and dark. It does sprout but it usually gets used before that happens. Ginger in dry sherry is also good if you do chinese a lot
With ginger, I scrub the skin and remove any blemishes. Chop a little by hand then add to a food processer with a little water, chop to make a paste- more water can be added if necessary. Put into ice cube trays ready to use when needed. I fill some of the cubes, and half fill others, so that I can easily use the correct amount for my recipe.
I believe that you can do the same with garlic but have never tried,
I believe that you can do the same with garlic but have never tried,
Sorry Dicky only just seen your reply, I too used to do it with no ill effect.
http://www.gourmetgar...htm#anchorgarlicinoil
http://www.gourmetgar...htm#anchorgarlicinoil
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