This two Michelin starred Indian chef recommends having a separate ice cube tray to freeze Garlic, Ginger and Onion pastes to cut down on prep time and wastage (and save some money if you're buying in bulk).
https://www.sbs.com.au/food/recipes/atuls-garlic-and-onion-pastes
From his 30 Minute Curries Article / Book
No reason why you have to only make curries. They're the basis for tons of different dishes.
I also feeeze my chicken necks and carcasses to make Chicken Stock ice cubes, which easily adds great flavour and texture (from the gelatine) to your pastas, soups and sauces.
January 14, 2020 at 09:34PM
