Help Me Grind My Ginger and Garlic
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.
I've always used a food processor for chopping lots of garlic and ginger, but mine is 7c.
First, I peel the garlic and ginger, then cut the ginger into pieces approx. the same size as the garlic cloves. Then, with the motor running, I gradually but steadily add the garlic and ginger through the feed tube.
I've never had a taste problem with garlic doing it this way. Onions, no, you don't want to run those through your Cuisinart. But I've done garlic this way for 30+ years any time I had to process a lot of it.
Paste or fine mince? If the former, bushwickgirl is right: big old mortar and pestle with a little bit of salt to act as an abrasive. The white M&Ps are okay for something like long pepper but you need a big one for the volume that you want to do unless you don't mind being there all day.
You could also use a small food processor to get the mincing action done before switching over to the M&P.
I use a mini-processor when I'm doing more than just a couple of cloves or garlic. It also does a good job on ginger and some fresh herbs. Very convenient and the little bowl and blade go into the dishwasher so nothing to scrub out. I actually like the texture of garlic chopped this way much better than the way it turns out with a garlic press.