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Ginger Garlic

Help Me Grind My Ginger and Garlic


Cookware 20

Help Me Grind My Ginger and Garlic

scott123 | Oct 25, 2010 01:36 AM

I'm looking for the easiest way to grind about 6 oz. of ginger and garlic (about 1 1/2 heads of garlic and half that of ginger). I started off pressing the garlic and that took what seemed like hours. I recently switched to blending the paste, but, like blending onions, the garlic doesn't taste right (oxidation?). Also, in order to get it to blend, I ended up having to add too much water.

I have a 9 cup food processor, which, besides being too big, by the time I get a paste, I'm worried I'll be looking at the same off flavors of blending.

Right now, I'm thinking mortar and pestle. I don't want anything too porous, as it will end up sucking up my paste, so no lava or marble. Granite is fine, but I'm hoping to avoid something massive and heavy. I kind of like the cleanliness/weight of the porcelain scientific M&Ps, but the thin pestles drive me up a wall. If I'm working with garlic, I want a pestle with at least the diameter of a large clove. I'm open to iron, but, the pestle has to be wide.

The other concern that I have is that in order to comfortably grind 6 oz. of material, I probably need about an 18 oz. (600 ml) mortar., possibly even larger. I could do the ginger and garlic separately, but, for that much garlic, I still need a pretty big item.

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