While Google is sharing its thoughts on why Garlic Paste can turn green and how to avoid it, I wanted to ask the experts here. While I prefer freshly crushed Garlic, sometimes having the convenience of pre-made garlic paste is a time saver. Are there any simple and easily repeatable steps to avoid this color change.
Hi dear, Try to make and store garlic for a week. I add 1/4tsp of turmeric and 1 tsp of cooking oil to the prepared garlic paste, mix and refrigerate it. Always use a dry spoon to use.
I have a really chotu tiny icecubes making tray - I grind garlic (and ginger also separately) and make tiny cubes of them and store in freezer... No yellowing no additives just take a few cubes (same as number of pods) and use directly https://www.amazon.in/Upgraded-Silicone-Non-toxic-Stackable-Chocolate/dp/B087BRJ8D9/
So happy to find these, just ordered one, didn't know about these till now. They will revolutionize my early morning adrak chai. My chopped ginger in the ziploc coagulates to one mass in the freezer and each morning I pound the ziploc on the kitchen counter. I don't have patience to flatten and draw "checks" on them before freezing. These 1 cm x 1 cm cube trays will be perfect!
For my morning chai it is always a pod of elaichi, one clove, 1/2 inch cinnamon, and 1/2 inch ginger crushed and added to boiling water. Yes i know it looks tedious everyday but i love the fresh aroma.
I had same issues. I grind ginger and garlic both separately, add olive oil , store in jar, in fridge but ginger stays good, garlic still gets green. However, one we got from store - at room temp or bit colder, does not get green, is it additives, ascorbic acid?
