QuinnQuiver
Assistant Cook
Whenever I blend something with ginger it always turns out chunky and stringy....
I tried making a dip for Pho-ga and the ginger didn't turn pasty after blending, but chunky and stringy
Then I tried to make ginger garlic paste which requires
equal amounts of ginger and garlic and a tablespoon or two of olive oil to put in the mixture gradually while blending. even with the oil for help it still ended up stringy and chunky.
Is there something I can do to the ginger before blending in order to make the ginger pasty rather than chunky and stringy?
I tried making a dip for Pho-ga and the ginger didn't turn pasty after blending, but chunky and stringy
Then I tried to make ginger garlic paste which requires
equal amounts of ginger and garlic and a tablespoon or two of olive oil to put in the mixture gradually while blending. even with the oil for help it still ended up stringy and chunky.
Is there something I can do to the ginger before blending in order to make the ginger pasty rather than chunky and stringy?
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