Ever use this stuff? I'd never seen it before. Rather impressed.
I used the ginger and garlic one before. I mean, the ginger one worked fine. I would probably use it again. The garlic one was overly salty. It tasted like I put a ton of garlic salt in my recipe.
I would even prefer pic related to the garlic paste if I was going to be that lazy again.
I understand using fresh garlic is easy due to shelf life and ease of prep. Even so the jarred stuff isn't bad as long as it isn't a central flavor component.
What about ginger? I don't use it often but when I do it obviously can't be skipped. The prep is more intensive no matter what method. So is there a good premade substitute? I see a lot of Indian dishes use ginger-garlic paste, is this available? Has anyone tried making a bunch and freezing it?
>having an opinion on something
>voicing opinion in a venue specifically for that opinion
i've only ever seen it at my friend's house, he used to have a nanny who was pretty lazy. having cooked at that house a few times, i can say that it is dramatically inferior to fresh shit and you're a lazy fuck,
skip it and go to your local Pajeet/ChingChong store and get a jar of gingergarlic paste, not sure how they do it but shit's amazingly flavorful even compared to fresh.
my theory is that the ginger preserves the fresh taste of the garlic or something.