I don’t use jarred versions of either - if I can help It.
Garlic flavor is degraded, ginger is barely discernible as ginger - the citric/acetic acid and other preservatives do a number on the flavor compounds.
At one point long ago - when I cooked infrequently - I used ready indian ginger garlic paste (sold in vacuum sealed packets). It is useful in a pinch, but similarly afflicted in flavor.
But ymmv - the fact that all these things are available means there are enough people who buy them and don’t mind.
For me, I do think there’s a meaningful flavor difference in the end product, however - but the question is does it bother you.
I appreciate you are one of the few people who have said I have tried both and I choose to use fresh. Most people who poo-pood the jarred had only preconceived notions of what it might be like. So thank you.
I bought that Kuhn Rikon garlic press you mentioned a number of years ago. It works well. I bought it because I read such wonderful reviews. But before I bought it, a friend in New York gave us this one. It was also s Swiss product. I don’t know if it’s still available, but it does a much better job than the Kuhn Rikon.
Interesting. I have that one too and vastly prefer the Kuhn Rikon. Different strokes…
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Pressing does require a certain amount of strength. I’m beginning to find it harder to open some jars/pots. When I can’t manage the garlic press any more I think it’ll be back to crushing the cloves under a big knife. Or use a mortar and pestle
I will chop and freeze both ginger and garlic when I have time during prep. Have also used peeled cloves of garlic, at one of the kitchens I worked in. And minced garlic in a jar. For the minced garlic, I usually soak in water for a few minutes, then rinse and drain. Seems fine.
The ginger paste I use is from Ginger People. Good for composite dishes, but do mind that the paste is quite wet, and therefore spatters violently in a pan of hot oil Maybe I need to add the ginger paste to a dry pan, before adding oil and garlic.
I’d say do what you are comfortable with, and adjust quantities of G&G according to your taste.
Hmm. I have not! There’s a local producer who makes a ginger syrup that I like for cocktails. I occasionally use in savoury dishes where sweetness is acceptable.
I have used it in cocktails and other places (someone bought it during the pandemic, along with every other option when fresh items were not always in stock)
Not for me - it also has citric acid as a preservative. But not everyone is bothered by the additions, so ymmv.
Depending on what you’re using it for, fresh ginger is cheaper - and more flavorful. Assuming you keep it in stock, that is - I always have it on hand for tea.
A simple grater is what I use every morning - it’s an old oxo cheese grater, and my favorite for ginger, because the fibers don’t get stuck no matter the age of the ginger.
I do own a japanese ginger grater, but it’s one of these things I tried and then reverted to the oxo. I have a flat grater that I use sometimes. But never a microplane - it’s the worst for ginger.
ETA - someone else mentioned freezing ginger while upthread. I agree that works, especially for something like juice. It disintegrates a bit while you’re grating it, though, but that doesn’t matter much. So if you are not someone who stocks ginger as a matter of course, that’s a great solution.
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