Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Oct 25, 2010 01:36 AM

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.

  1. Click to Upload a photo (10 MB limit)
  1. Mortar and pestle, read this recent thread and decide:

    1. 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.

      1. 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.

        1. I use this-

          makes a paste of the ginger, leaves the strings behind. Super fast and easy. I also don't peel ginger.

          For garlic, I make a paste with the knife- chop, salt, press with side of blade or fork. If you don't use the salt, it will take forever.

          1. 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.

            1 Reply
            1. re: Nyleve

              Same here. I use my stick blender with the mini processor attachment.