Can ginger-garlic paste be added to a marinade uncooked?

Question

Learn if raw ginger-garlic paste is effective and safe in marinades.

Answer 1

Yes, ginger-garlic paste can be added to a marinade uncooked. The raw flavors will infuse the food during marination and mellow out during the cooking process.

Detailed Explanation:

Adding ginger-garlic paste to a marinade uncooked is a common and effective practice in many cuisines. The enzymes and aromatic compounds present in raw ginger and garlic contribute to tenderizing the meat and infusing it with a distinct flavor profile. When the marinated food is cooked, the heat transforms the raw, pungent flavors into a more subtle and complex taste. The marinating process allows the flavors to penetrate the food, ensuring a well-rounded taste throughout. Furthermore, the acidity in many marinades (such as lemon juice, vinegar, or yogurt) helps to break down the cell structure of the ginger and garlic, releasing their flavors more effectively. The duration of marination also plays a crucial role; longer marination times allow for deeper flavor penetration.

Pro Tip:

If you prefer a milder ginger-garlic flavor, consider briefly sautéing the paste in oil before adding it to the marinade. This will temper the raw edge and create a sweeter, more mellow flavor profile.