(250g are about 8 ounces)
i already made a garlic ginger paste (125g ginger, 125 garlic, some oil, some salt, puree it with a mixer) and froze it. first dish i used it was super nice, the second one had too much garlic, maybe i should have taken a bit more ginger, or i just used too much of the paste.
what do i look for? maybe something to make it durable, but recipes to consume it are also welcome, preferable vegetarian. otherwise i’m open for all ideas :-)
thanks a lot!
You can candy the ginger, which will preserve it a bit and can be used in baked goods or eaten alone!
I have less experience with the curcuma but I’ve seen it added to smoothies. I think it can flavor some toasted nuts for a salad topping, or it can be made into a paste like you’ve done for a curry.
didn’t know you could candy ginger yourself hat home, but does not sound too complicated. thanks for the idea!