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You can get big jars of garlic paste and ginger paste in any asian/indian grocery store - just use by the spoonful and store in the fridge forever (almost!). Maybe $3-$4 for 8 ounces.
I suppose the granulated ones bought from stores have other ingredients in them, like preservatives.
Not necessarily. I use granulated garlic frequently, I just checked my jar---100% pure freeze-dried garlic, no other ingredients.
I like the idea of prepping and freezing the ginger, as mentioned earlier. Not sure how well that would work with fresh garlic, though. I know when I've bought it already minced in a jar it has a different, almost bitter, to me, taste.
You can get big jars of garlic paste and ginger paste in any asian/indian grocery store - just use by the spoonful and store in the fridge forever (almost!).
All the regular grocery stores sell jars of ginger and garlic and garlic paste too. In the produce section there are also squeeze tubes of them also. I use these a lot now after throwing out too much fresh garlic and ginger that went bad before I could use even half of it!
When I see heads of garlic with nice big cloves, I buy 2-3 so I hopefully am never forced to buy a head with small hard to peel cloves. I use the easy knife crushing method to peel which I learned from some TV chef or other.
I never mince, just chop more or less finely depending on the recipe. It really doesn't take very long, and is far superior to powdered garlic in most recipes.
I don't use ginger daily. When I need it, I buy it fresh, and any I don't use, I boil into a ginger simple syrup that I use in sparkling water and my husband and uses to make cocktails.
Garlic isn't a big pain, to me, apart from the lingering fingertip odor.
I don't use ginger often. My husband is not a fan, but I can sneak some into a dish now and then. I buy pieces that I brew with green tea. For cooking I buy a tube that seems to last quite awhile.
I use so much garlic that I can mince it in no time whatsoever. I just smash the unpeeled garlic with the flat of the knife, remove the papery cover, and mince away.
I have a ceramic grater designed for ginger, so that's no problem either.
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